Description

A creamy, tangy, and flavorful macaroni salad inspired by Guy Fieri’s take on this classic dish. Featuring perfectly cooked elbow macaroni coated in a rich dressing of mayonnaise, sweet pickle relish, and apple cider vinegar, complemented by crunchy celery and onion, this salad is perfect for picnics, potlucks, or as a satisfying side dish.

Ingredients

Scale

Pasta

8 ounces elbow macaroni

Dressing

1 cup mayonnaise (plus 1–2 tablespoons more for extra creaminess)
1/3 cup sweet pickle relish
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
1 tablespoon apple cider vinegar
1 teaspoon yellow mustard
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)

Optional Add-ins

2 hard-boiled eggs, chopped
2 tablespoons finely diced red or green bell pepper
1/4 cup cooked peas
Paprika for garnish

Instructions

Cook the Macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain the pasta in a colander, rinse with cold water to stop cooking and prevent sticking, then let it drain thoroughly.
Prepare the Dressing: In a large mixing bowl, combine mayonnaise, sweet pickle relish, finely chopped celery and onion, apple cider vinegar, yellow mustard, salt, and black pepper. Whisk together until the mixture is creamy and well blended with no pockets of individual ingredients.
Combine Salad Ingredients: Add the well-drained macaroni to the bowl with the dressing. Gently toss to coat every piece of pasta thoroughly with the dressing. If using, fold in the chopped hard-boiled eggs and any optional add-ins like diced bell pepper or peas, mixing gently to incorporate.
Chill the Salad: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour. For best flavor, chill for several hours or overnight to allow the flavors to meld beautifully.
Finish and Serve: Before serving, give the macaroni salad a good stir. Taste and adjust seasoning with additional salt, pepper, or apple cider vinegar if needed. Sprinkle paprika over the top for a splash of color and serve cold.

Notes

If you prefer less sweetness, substitute sweet pickle relish with finely chopped dill pickles and adjust sugar or vinegar accordingly.
For extra creaminess, increase mayonnaise by 1-2 tablespoons.
Add finely diced bell peppers or peas for additional crunch and color.
This salad can be made a day ahead to enhance flavor development.
Store leftovers tightly covered in the refrigerator for 3-4 days; stir before serving and add a bit of mayo or milk if too thick.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Side Dish
Method: Stovetop
Cuisine: American

Keywords: Guy Fieri, macaroni salad, creamy pasta salad, picnic salad, potluck side, elbow macaroni, tangy dressing