Description
Creamy, tangy, and packed with crunchy veggies, Guy Fieri’s Macaroni Salad is a bold twist on a classic dish perfect for any gathering.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 medium red bell pepper, finely diced
- 2 ribs celery, finely chopped
- 1 small red onion, minced
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Cook elbow macaroni according to package directions until al dente. Drain and rinse under cold water. Set aside.
- In a large mixing bowl, combine the cooled macaroni, red bell pepper, celery, and red onion.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, mustard, salt, and black pepper to make the dressing.
- Pour the dressing over the macaroni and vegetables. Gently fold everything together until evenly coated.
- Stir in chopped parsley. Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 2 hours before serving. Stir again before serving and enjoy chilled.
Notes
- Rinse the pasta in cold water to stop cooking and prevent mushiness.
- Use high-quality mayo for the creamiest texture.
- Make a day ahead for deeper flavor.
- Reserve a bit of dressing to stir in just before serving for freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
Keywords: macaroni salad, Guy Fieri recipe, creamy pasta salad, BBQ side dish, summer salads