Dessert

Guy Fieri’s Rockin’ Macaroni Salad Recipe

Name: Guy Fieri’s Rockin’ Macaroni Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
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; 0.25 cups green onions, sliced; 0.5 cups shredded cheddar cheese; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper, to taste

ByMarina Montclair January 14, 2026January 14, 2026

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Introduction

This Rockin’ Macaroni Salad inspired by Guy Fieri delivers bold flavors with a creamy, tangy dressing and plenty of fresh veggies. It’s a perfect side dish for barbecues, potlucks, or anytime you want a satisfying and colorful pasta salad.

A clear glass bowl filled with creamy macaroni salad, showing elbow macaroni covered in a white sauce mixed with small pieces of green bell pepper, red bell pepper, and red onion. The top layer is covered with a generous amount of shredded orange cheddar cheese, sprinkled with green herbs and a light dusting of red paprika. The bowl is placed on a white marbled surface with soft natural light coming from the side. photo taken with an iphone --ar 4:5 --v 7

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 package instructions until al dente. Drain and rinse under cold water to cool.
Step 2: In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk together until well blended.
Step 3: Add the finely chopped red and green bell peppers, red onion, celery, and dill pickles to the dressing mixture. Stir to combine.
Step 4: Incorporate the cooled macaroni into the mixture and mix until evenly coated.
Step 5: Fold in the shredded cheddar cheese, green onions, garlic powder, and smoked paprika. Mix gently to distribute.
Step 6: Season with salt and pepper to taste, adjusting to your preference.
Step 7: Cover and refrigerate the macaroni salad for at least 1 hour to allow flavors to meld together.
Step 8: Give it a final stir before serving.

Tips & Variations

For extra crunch, add chopped crispy bacon or toasted nuts before serving.
Swap out dill pickles for sweet bread-and-butter pickles if you prefer a sweeter salad.
Try adding a splash of hot sauce or a pinch of cayenne pepper for a spicy kick.
Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving again. It’s best enjoyed chilled and fresh, but you can let it sit at room temperature for about 15 minutes before serving for softer flavors.

How to Serve

A large clear glass bowl filled with creamy macaroni salad made of curved elbow pasta coated in a smooth, light cream sauce mixed with diced green bell peppers, red onions, and red peppers, creating pops of green and red throughout. The top layer is covered in a generous heap of shredded yellow cheddar cheese, sprinkled evenly with finely chopped fresh green herbs and a light dusting of red paprika, all resting on a white marbled surface near a bright window. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this macaroni salad ahead of time?

Yes, this salad tastes even better after the flavors have had time to meld. Prepare it at least 1 hour ahead or up to one day in advance and keep it refrigerated until serving.