Description

Guy Fieri’s Macaroni Salad is a bold, flavor-packed twist on the classic American side dish. Loaded with tender elbow macaroni, crunchy vegetables, and a creamy, tangy dressing, it’s the perfect comfort food for your next barbecue, potluck, or summer gathering. With touches of red onion, bell pepper, and just the right amount of sweetness, every bite delivers the craveable zest you expect from the Mayor of Flavortown.

Ingredients

Units Scale

Pasta

4 cups cooked elbow macaroni (about 8 ounces dry)

Vegetables

1 cup diced red bell pepper
1/2 cup chopped celery
1/4 cup finely minced red onion
2 tablespoons chopped flat-leaf parsley

Dressing

1 1/2 cups mayonnaise
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper (optional for heat)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
Prepare the Vegetables: While the pasta is cooling, dice the red bell pepper, chop the celery, mince the red onion, and chop the parsley. Place all the chopped vegetables in a large mixing bowl.
Make the Dressing: In a separate bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, sugar, black pepper, salt, and cayenne pepper (if using) until the dressing is smooth and creamy.
Combine Salad: Add the cooled macaroni to the bowl with the vegetables. Pour the dressing over the top and toss everything together until well combined and every noodle is evenly coated.
Chill and Serve: Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld. Stir gently just before serving and garnish with extra parsley if desired.

Notes

Adjust the seasoning to taste, adding more salt or pepper if needed.
For extra crunch and color, try adding chopped pickles or shredded carrots.
This salad can be made a day ahead—the flavors get even better the next day.
If the salad seems dry after chilling, stir in a splash of milk or a spoonful of extra mayonnaise before serving.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 410mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg