Description

Guy Fieri’s Rockin’ Macaroni Salad is a vibrant and flavorful twist on a classic picnic favorite. Featuring tender elbow macaroni tossed in a creamy dressing made with mayonnaise, sour cream, and Dijon mustard, this salad is loaded with crunchy bell peppers, celery, red onions, tangy dill pickles, and sharp cheddar cheese. Smoked paprika and garlic powder lend a smoky, savory depth to each bite. Perfectly chilled and melded together, this salad is ideal for summer barbecues, potlucks, or as a hearty side dish to your favorite grilled meats.

Ingredients

Scale

Pasta

3 cups elbow macaroni

Dressing

0.5 cups mayonnaise
0.5 cups sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar

Vegetables and Add-ins

0.5 cups red bell pepper, finely chopped
0.5 cups green bell pepper, finely chopped
0.5 cups red onion, finely chopped
0.5 cups celery, diced
0.25 cups dill pickles, diced
0.5 cups shredded cheddar cheese
0.25 cups green onions, sliced

Seasonings

1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste

Instructions

Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
Prepare Dressing: In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk the ingredients together thoroughly to create a smooth, creamy dressing base.
Add Vegetables & Pickles: To the bowl with the dressing, add the finely chopped red and green bell peppers, red onion, celery, and diced dill pickles. Stir these ingredients into the dressing until fully incorporated.
Combine Macaroni and Dressing: Add the cooled elbow macaroni to the bowl and mix everything together until the pasta is evenly coated with the dressing and vegetables.
Incorporate Cheese and Seasonings: Fold in the shredded cheddar cheese and sliced green onions followed by garlic powder and smoked paprika. Gently mix to distribute the flavors without breaking up the pasta.
Season to Taste: Add salt and pepper as needed, adjusting seasoning to your preference to balance the flavors perfectly.
Chill Salad: Cover the macaroni salad with plastic wrap or a lid and refrigerate it for at least 1 hour. This allows the flavors to meld beautifully and the salad to chill thoroughly.
Final Stir and Serve: Before serving, give the salad a final gentle stir to redistribute any dressing that may have settled and serve cold for best results.

Notes

For best texture, ensure the macaroni is rinsed with cold water to cool and prevent clumping.
You can customize the salad by adding chopped hard-boiled eggs or cooked bacon for extra protein and flavor.
If you prefer a tangier salad, increase the apple cider vinegar by an additional teaspoon.
This macaroni salad stores well refrigerated for up to 3 days but is freshest when served within 24 hours.
To reduce calories, use light mayonnaise and sour cream.
Feel free to substitute cheddar with Monterey Jack or Colby cheese for variation.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Stovetop
Cuisine: American

Keywords: Guy Fieri macaroni salad, macaroni salad recipe, picnic salad, creamy macaroni salad, elbow macaroni salad, summer side dish