Guy Fieri’s Rockin’ Macaroni Salad Recipe
Introduction
Guy Fieri’s Rockin’ Macaroni Salad is a vibrant and flavorful twist on a classic summer side dish. Packed with fresh vegetables, tangy pickles, and a creamy dressing, it’s perfect for backyard barbecues or potlucks. This recipe will help you bring bold taste and texture to your next gathering.
Ingredients
- 3 cups elbow macaroni
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 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
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Step 1: Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse under cold water to cool completely.
- Step 2: In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth and well combined.
- Step 3: Add the finely chopped red and green bell peppers, red onion, celery, and diced dill pickles to the dressing. Stir until evenly mixed.
- Step 4: Fold the cooled macaroni into the vegetable and dressing mixture, making sure it is evenly coated.
- Step 5: Gently mix in the shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika to distribute the flavors throughout.
- Step 6: Season with salt and pepper to taste, adjusting as preferred.
- Step 7: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together and the salad to chill.
- Step 8: Give the macaroni salad a final stir before serving.
Tips & Variations
- For extra crunch, add chopped celery seeds or toasted breadcrumbs just before serving.
- Substitute smoked paprika with regular paprika or a pinch of cayenne for a different spice profile.
- Use Greek yogurt in place of sour cream for a lighter, tangier dressing.
- Try adding cooked and chopped bacon for a smoky, savory boost.
Storage
Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Before serving leftovers, stir the salad well and chill again if necessary. Avoid freezing as it can alter the texture of the dressing and vegetables.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this macaroni salad in advance?
Yes, it actually benefits from resting in the fridge for at least an hour to let the flavors meld. You can prepare it a day ahead and keep it well covered in the refrigerator.
What can I use if I don’t have elbow macaroni?
Any small pasta shapes like shells, rotini, or penne work well as a substitute and hold the dressing nicely.
Print
Guy Fieri’s Rockin’ Macaroni Salad Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
Description
Guy Fieri’s Rockin’ Macaroni Salad is a creamy, flavorful twist on the classic macaroni salad, packed with colorful bell peppers, pickles, and shredded cheddar cheese, all coated in a tangy mayonnaise and sour cream dressing. Perfect for potlucks, barbecues, or as a side dish to your favorite grill fare.
Ingredients
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
- 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
- 0.25 cups green onions, sliced
Cheese & Spices
- 0.5 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Make the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the mixture is smooth and well combined.
- Add the vegetables and pickles: Stir in the finely chopped red and green bell peppers, red onion, celery, and diced dill pickles into the dressing, evenly distributing all the ingredients.
- Combine pasta and dressing: Add the cooled macaroni to the bowl and mix thoroughly until all the pasta is evenly coated with the dressing and vegetables.
- Incorporate cheese and spices: Fold in the shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika, mixing gently to distribute the flavors without mashing the pasta.
- Season to taste: Add salt and pepper according to your preference, adjusting the seasoning for balanced flavor.
- Chill and blend flavors: Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for at least 1 hour, allowing the flavors to meld and the salad to chill.
- Serve: Give the macaroni salad a final gentle stir before serving chilled as a flavorful side dish.
Notes
- For best results, use freshly diced vegetables for a crisp texture.
- Make the salad a few hours ahead to let flavors develop fully.
- Feel free to add hard-boiled eggs or bacon bits for extra protein and texture.
- This salad keeps well refrigerated for up to 2 days.
- Adjust the vinegar and mustard amounts to taste for more tanginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Guy Fieri, macaroni salad, creamy pasta salad, picnic salad, summer side dish, elbow macaroni, cheddar cheese, tangy dressing
