Description
Guy Fieri’s Rockin’ Macaroni Salad is a flavorful and creamy side dish featuring tender elbow macaroni tossed with a zesty dressing made from mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Loaded with colorful bell peppers, red onion, celery, dill pickles, sharp cheddar cheese, and seasoned with garlic powder and smoked paprika, this salad offers a perfect balance of creamy, tangy, and smoky flavors. Ideal for potlucks, picnics, or as a hearty side dish, this recipe is sure to be a crowd-pleaser.
Ingredients
Scale
Pasta
- 3 cups elbow macaroni
Dressing
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Vegetables & Add-ins
- 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
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, about 7-8 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool the macaroni.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until fully combined and smooth.
- Add Vegetables to Dressing: Mix in the finely chopped red bell pepper, green bell pepper, red onion, celery, and diced dill pickles. Stir well to incorporate all the ingredients evenly.
- Combine Macaroni and Dressing: Add the cooled macaroni to the dressing and vegetable mixture. Toss gently to coat the macaroni evenly with the dressing and vegetables.
- Incorporate Cheese and Seasonings: Fold in the shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika. Mix carefully to distribute the flavors throughout the salad.
- Season to Taste: Add salt and pepper according to your preference, adjusting gradually to achieve desired flavor balance.
- Chill to Marry Flavors: Cover the macaroni salad with plastic wrap or a lid and refrigerate for at least 1 hour. This resting time allows the flavors to meld perfectly.
- Serve: Give the salad a good stir just before serving to refresh the texture and flavors. Serve chilled as a classic side dish or picnic favorite.
Notes
- For an extra tangy kick, add a splash more apple cider vinegar or a squeeze of fresh lemon juice.
- To make this recipe vegetarian, ensure the mayonnaise and sour cream are free from animal-derived ingredients.
- This macaroni salad is best served cold and can be stored covered in the refrigerator for up to 3 days.
- Feel free to swap cheddar cheese with a milder cheese or omit it for a lighter salad.
- For added texture, toasted sunflower seeds or chopped nuts can be sprinkled on top before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Keywords: Guy Fieri, macaroni salad, creamy macaroni salad, picnic side dish, American recipe, summer salad, party dish, macaroni salad with cheese, smoky paprika, easy macaroni salad
