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- 3 cups elbow macaroni - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 tablespoon Dijon mustard - 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 In this recipe, I focus on a mix of fresh veggies and rich flavors. The elbow macaroni serves as the base. It adds comfort and heartiness. For the dressing, I use a blend of mayonnaise, sour cream, and Dijon mustard. This mix gives a creamy and tangy base. Apple cider vinegar adds a nice kick. Next, the vegetables bring crunch and color. Red and green bell peppers add sweetness. Red onion offers a sharp bite, while diced celery gives a crisp texture. Dill pickles add a tangy surprise, making each bite fun. To boost flavor, I add shredded cheddar cheese for richness. Green onions add freshness. Garlic powder and smoked paprika deepen the taste. Make sure to season with salt and pepper to bring it all together. Collect these ingredients before you start. This way, you can easily mix and match flavors. Enjoy the process, and get ready to make a delightful dish! {{ingredient_image_2}} Start by boiling a large pot of salted water. When it bubbles, add 3 cups of elbow macaroni. Cook it until it's al dente, which means it should still have a little bite. Stir it often so it doesn’t stick. After it's done, drain the macaroni and rinse it under cold water. This helps cool it down and stops the cooking. In a big mixing bowl, combine 1/2 cup of mayonnaise, 1/2 cup of sour cream, 1 tablespoon of Dijon mustard, and 1 tablespoon of apple cider vinegar. Use a whisk to blend everything until it is smooth and creamy. This dressing will give your salad a rich flavor. Now, it’s time to fold in the veggies. Take your finely chopped red and green bell peppers, red onion, celery, and diced dill pickles. Gently stir them into the dressing until all the veggies are coated. Next, add the cooled macaroni to this mix. Stir carefully to coat the macaroni with the dressing and veggies. Don’t forget the flavor boosters! Gently fold in 1/2 cup of shredded cheddar cheese, 1/4 cup of sliced green onions, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Mix it well, but be gentle so you don’t break the macaroni. Finally, taste your salad and season it with salt and pepper to your liking. Adjust the flavors as needed. Cover the bowl and chill it in the fridge for at least 1 hour. This resting time helps all the flavors blend perfectly. Before serving, give the salad a good stir to mix any ingredients that may have settled. Enjoy your tasty Guy Fieri macaroni salad! To get the best al dente macaroni, start with a large pot. Fill it with water and add a generous pinch of salt. Bring the water to a rapid boil. Add 3 cups of elbow macaroni. Stir the pasta often to prevent it from sticking. Cook according to package directions, usually around 7 to 8 minutes. Test the pasta a minute early. It should be firm but not hard. Once done, drain and rinse the macaroni under cold water. This stops the cooking and cools it down. Want to give your macaroni salad a unique twist? Try using Greek yogurt instead of sour cream for a tangy kick. You can also swap out mayonnaise for avocado for a creamy texture. Consider adding cooked bacon bits for a savory crunch. For spice lovers, mix in jalapeños or a dash of hot sauce. For seasonings, don’t forget to play with garlic powder and smoked paprika. Add fresh herbs like dill or parsley for brightness. A squeeze of lemon juice can also lift the flavors. A beautiful display makes any dish more appetizing. Serve your macaroni salad in a large glass bowl. This lets the colorful veggies shine. For an added flair, sprinkle smoked paprika on top. Finish with a few slices of green onions for a fresh look. You can also use lettuce leaves as a bed for the salad. This adds texture and makes serving easier. Pro Tips Perfectly Cooked Pasta: To achieve the best texture, cook the macaroni al dente according to package instructions. This will ensure the pasta holds up well in the salad and doesn’t become mushy after mixing. Flavorful Dressing: For a more intense flavor, let the dressing sit for about 30 minutes before combining it with the pasta and vegetables. This allows the flavors to develop and meld together beautifully. Vegetable Variations: Feel free to customize the salad by adding other vegetables such as shredded carrots or peas for added color and nutrition. Just make sure to chop them finely for even distribution. Chill Time: Allowing the macaroni salad to chill for at least one hour before serving is key. This not only enhances the flavors but also improves the overall texture of the salad. {{image_4}} You can change some ingredients to make this salad your own. If you want a lighter option, try Greek yogurt instead of mayonnaise or sour cream. You can also use avocado for a creamy texture without dairy. Want to add protein? Toss in cooked chicken or canned tuna. These swaps make your salad filling and fun! Let’s spice things up! Add chopped jalapeños or a few dashes of hot sauce for heat. You can also mix in sweet fruits like pineapple or apples. These fruity additions give a nice contrast to the creamy dressing. Experimenting with flavors keeps every bite interesting. If you need a gluten-free option, use gluten-free elbow macaroni. Many brands offer tasty choices that cook just like regular pasta. For a plant-based dish, swap the mayo and sour cream for vegan versions. This way, you keep the creaminess without any animal products. Everyone can enjoy this salad! To store macaroni salad, place it in an airtight container. This keeps it fresh and prevents odors from other foods. Make sure the salad is cool before sealing it. Store it in the fridge for best results. Guy Fieri's macaroni salad stays fresh for about 3 to 5 days in the fridge. Always check for any off smells or changes in texture before eating. If it looks or smells funny, it’s best to toss it. Freezing macaroni salad is not the best choice due to its creamy texture. If you must freeze it, use a freezer-safe container. When ready to eat, thaw it in the fridge overnight. Stir it well before serving to bring back some of the creaminess. Guy Fieri adds bold flavors to classic macaroni salad. He uses a mix of mayonnaise and sour cream, which makes it creamy. The addition of Dijon mustard and apple cider vinegar gives it a tangy kick. Colorful veggies like red and green bell peppers add crunch and sweetness. Shredded cheddar cheese and smoked paprika create depth. This twist makes it stand out at any gathering. Yes, you can make this macaroni salad in advance. In fact, it tastes better after a few hours in the fridge. Making it the day before lets the flavors blend well. Just cover it tightly with plastic wrap. When ready to serve, give it a quick stir to mix everything back together. You should not leave macaroni salad out for more than two hours. After that, harmful bacteria can grow. If it is warm outside, reduce that time to one hour. Always keep it chilled for safety. Serve it cold from the fridge for the best flavor and safety. Yes, you can make it lighter. Use Greek yogurt instead of sour cream. You can also use light mayonnaise or even skip it altogether. Add more veggies for crunch. Try using fresh herbs for flavor without extra calories. These small swaps keep it tasty and lighter. Absolutely! You can customize this macaroni salad for various diets. For gluten-free, use gluten-free elbow macaroni. To make it vegan, swap the mayonnaise and sour cream for plant-based options. You can also add proteins like grilled chicken or chickpeas for more nutrition. The recipe is flexible, so feel free to experiment! This macaroni salad is simple yet full of flavor. You learned about the key ingredients and how to prepare them step-by-step. I shared tips to make it even better and various ways to adapt it for your taste. Don’t forget to store leftovers properly for the best freshness. Enjoy creating this dish in your kitchen. With a bit of creativity, you can customize it to fit any meal. Get ready to impress friends and family with your tasty creation!

Guy Fieri's Rockin' Macaroni Salad

A vibrant and creamy macaroni salad loaded with fresh vegetables and flavorful seasonings, perfect for gatherings.
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 cup mayonnaise
  • 0.5 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 0.5 cup red bell pepper, finely chopped
  • 0.5 cup green bell pepper, finely chopped
  • 0.5 cup red onion, finely chopped
  • 0.5 cup celery, diced
  • 0.25 cup dill pickles, diced
  • 0.5 cup shredded cheddar cheese
  • 0.25 cup green onions, sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper

Instructions
 

  • Begin by bringing a large pot of salted water to a boil. Once boiling, add the elbow macaroni and cook according to the package instructions until al dente. Drain the macaroni and rinse it under cold running water to cool it down. Set aside.
  • In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Use a whisk to blend the ingredients together until smooth and creamy.
  • Carefully fold in the finely chopped red and green bell peppers, red onion, celery, and diced dill pickles to the dressing mixture. Stir gently until all the vegetables are well-coated with the dressing.
  • Add the cooled elbow macaroni into the vegetable and dressing mixture. Stir thoroughly, making sure the macaroni is evenly coated in the flavorful dressing.
  • Next, gently fold in the shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika. Mix delicately to ensure an even distribution of flavors without breaking the macaroni.
  • Taste the salad and season it with salt and pepper according to your preference. Adjust the flavors as necessary to tailor it to your liking.
  • Cover the bowl with plastic wrap or a lid and refrigerate the macaroni salad for a minimum of 1 hour. This allows the flavors to meld beautifully.
  • Just before serving, give the salad a good final stir to reincorporate any ingredients that may have settled.

Notes

Serve chilled in a large glass bowl for an eye-catching display. Garnish with smoked paprika and green onions for added flair.
Keyword macaroni salad, side dish, summer salad