Description
Guy Fieri’s Macaroni Salad is a zesty twist on the classic summer side dish, loaded with crunchy vegetables and a tangy-sweet creamy dressing. This crowd-pleaser is perfect for cookouts, potlucks, and any occasion where you need a reliably delicious and vibrant macaroni salad.
Ingredients
Units
Scale
For the Salad
- 4 cups cooked elbow macaroni (about 8 ounces dry)
- 1 cup diced red bell pepper
- 1 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup shredded carrot
For the Dressing
- 1 1/2 cups mayonnaise
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 1/2 teaspoon freshly ground black pepper
- Salt, to taste
Instructions
- Cook the Macaroni – Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until just al dente. Drain and rinse under cold water to stop the cooking. Let cool completely.
- Prepare the Dressing – In a large mixing bowl, whisk together mayonnaise, red wine vinegar, Dijon mustard, sugar, black pepper, and a pinch of salt. Whisk until the mixture is smooth and creamy.
- Toss the Vegetables – Add the cooled macaroni, diced red bell pepper, celery, red onion, shredded carrot, and chopped parsley to the bowl with the dressing. Gently fold everything together until the pasta and vegetables are evenly coated.
- Chill and Serve – Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill. Give it a gentle stir before serving, adjusting seasoning as needed.
Notes
- Toss the cooled macaroni lightly with a little oil to prevent sticking if preparing ahead.
- Taste and adjust the amount of vinegar, mustard, or sugar to balance tang and sweetness to your liking.
- This salad is best served cold—refrigerate until ready to eat.
- Try adding chopped hard-boiled eggs or diced pickles for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 5g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg