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- 3 cups elbow macaroni - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 tablespoon Dijon mustard - 1 tablespoon apple cider vinegar - 1/2 cup red bell pepper, finely chopped - 1/2 cup green bell pepper, finely chopped - 1/2 cup red onion, finely chopped - 1/2 cup celery, diced - 1/4 cup dill pickles, diced - 1/2 cup shredded cheddar cheese - 1/4 cup green onions, sliced - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste You can swap out elbow macaroni for rotini or penne. Greek yogurt can replace sour cream for tang. If you want a kick, try spicy mustard instead of Dijon. Use white vinegar if you don't have apple cider vinegar. For less crunch, skip the celery. You can use any cheese you like, such as mozzarella or pepper jack. Elbow macaroni forms the base of this dish, giving it that classic look. Mayonnaise and sour cream add creaminess, while Dijon mustard brings a hint of spice. The red and green bell peppers give a fresh crunch and bright color. Garlic powder and smoked paprika add depth and warmth. Dill pickles offer a zesty bite, making each spoonful delightful. {{ingredient_image_1}} Start by boiling water in a large pot. Add 3 cups of elbow macaroni. Cook it until it is al dente, which usually takes about 8 to 10 minutes. Drain the macaroni in a colander. Rinse it under cold water to cool it down. This helps stop the cooking process and keeps it firm. In a big mixing bowl, add 1/2 cup of mayonnaise and 1/2 cup of sour cream. Then, mix in 1 tablespoon of Dijon mustard and 1 tablespoon of apple cider vinegar. Whisk these ingredients together until they blend well. This creamy dressing is key to a great macaroni salad. Now, add the chopped veggies: 1/2 cup each of red and green bell peppers, 1/2 cup of red onion, and 1/2 cup of diced celery. Toss in 1/4 cup of diced dill pickles too. Stir this mix into the dressing until everything is coated. Next, add the cooled macaroni and fold it in gently. Then, add 1/2 cup of shredded cheddar cheese and 1/4 cup of sliced green onions. Sprinkle in 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika. Mix gently to combine all the flavors. Finally, season with salt and pepper to taste. Cover the bowl and chill the salad in the fridge for at least 1 hour. Give it one last stir before you serve it. Enjoy! To make the best Guy Fieri macaroni salad, start with fresh ingredients. Use ripe, colorful bell peppers for sweetness and crunch. The combination of sour cream and mayonnaise brings creaminess. The Dijon mustard adds a nice zing. A splash of apple cider vinegar brightens the flavor. Don’t skip the smoked paprika; it gives a unique, savory taste. Always taste and adjust salt and pepper to your liking. Presentation matters! Serve the salad in a large glass bowl to show off its colors. Garnish with a sprinkle of smoked paprika and sliced green onions for a pop of color. Chill the salad for at least one hour before serving. This step helps the flavors blend nicely. If you want to impress, use a fancy serving spoon. You can easily adjust this recipe for dietary needs. For a lighter option, use Greek yogurt instead of mayonnaise. If you need a vegan version, swap in vegan mayo and dairy-free cheese. Gluten-free pasta works well if you want to avoid gluten. Just ensure all other ingredients are also gluten-free. Enjoy customizing the salad to fit your taste! Pro Tips Chill for Flavor: Allow the macaroni salad to chill in the refrigerator for at least one hour. This helps the flavors meld together beautifully, enhancing the overall taste. Ingredient Variations: Feel free to add in other ingredients like diced ham, cooked bacon, or even diced apples for a sweet twist. Tailor the salad to your taste preferences! Perfect Pasta: When cooking the elbow macaroni, ensure it's cooked al dente. This prevents it from becoming mushy when mixed with the dressing and other ingredients. Garnish for Appeal: For a pop of color, garnish the salad with extra sliced green onions and a sprinkle of smoked paprika just before serving. This not only enhances presentation but adds extra flavor! {{image_2}} You can really jazz up your macaroni salad. Try adding in some cooked bacon bits for a salty crunch. Chopped hard-boiled eggs bring creaminess and protein. For a spicy kick, add diced jalapeños or a splash of hot sauce. You can also add sweet corn or peas for a pop of color and sweetness. Each of these choices enhances the salad's flavor and fun. Cheese can change the taste of your salad. While cheddar cheese is classic, you can use colby jack or pepper jack for a twist. If you want a richer flavor, try crumbled feta or goat cheese. These cheeses add creaminess and tang. You can even mix different cheeses for a unique blend that suits your taste. If you need gluten-free options, use gluten-free macaroni. They taste just as good and keep the dish hearty. For a vegan version, swap the mayonnaise and sour cream with plant-based alternatives. Look for vegan mayo and coconut yogurt. You can also replace the cheese with nutritional yeast for a cheesy flavor. These swaps keep the salad delicious while fitting your diet. To keep your macaroni salad fresh, store it in an airtight container. This will prevent it from absorbing other flavors in your fridge. Make sure to seal the lid tightly. You can enjoy it for up to three days after making it. If you notice any changes in smell or texture, it's best to toss it. I do not recommend freezing this macaroni salad. The creamy dressing may separate when thawed. This can affect the taste and texture. It's best to enjoy it fresh or as leftovers in the fridge. If you want to serve leftover macaroni salad, take it out of the fridge first. Allow it to sit at room temperature for about 15 minutes. This helps the flavors come back. If it seems dry, add a little more mayo or sour cream. Mix well before serving. Enjoy your tasty dish! Guy Fieri's Macaroni Salad stands out for its bold flavors and crunchy texture. It uses both mayonnaise and sour cream for a creamy base. The addition of Dijon mustard and apple cider vinegar adds a kick of tanginess. Fresh vegetables like red and green bell peppers, onions, and celery give a nice crunch. The smoked paprika and garlic powder bring warmth and depth. Finally, the shredded cheddar cheese adds richness, making this salad a delightful dish. You can keep macaroni salad in the fridge for about three to five days. Store it in an airtight container to keep it fresh. Be sure to check for any signs of spoilage before eating. If it smells off or looks strange, it's better to toss it. Yes, you can make macaroni salad a day in advance. In fact, making it ahead helps the flavors blend better. Just remember to cover it and chill it in the fridge. Before serving, give it a good stir to mix everything up again. This salad is perfect for parties, picnics, or family gatherings! In this article, we explored the core ingredients needed for a great macaroni salad. We discussed step-by-step instructions to make the dish easy. I shared tips to enhance flavor and presentation, plus variations for different diets. Learning how to store leftovers and handle common questions helps you master this recipe. With these insights, you can create a tasty and unique macaroni salad for any occasion. Enjoy making it your own!

Guy Fieri's Rockin' Macaroni Salad

A vibrant and flavorful macaroni salad with a creamy dressing and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 250 kcal

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
  • to taste salt and pepper

Instructions
 

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

Notes

Serve chilled in a big glass bowl for a vibrant display. Garnish with a sprinkle of smoked paprika and a few extra sliced green onions on top for color.
Keyword Guy Fieri, macaroni salad, salad, side dish