Dessert

Guy Fieri’s Rockin’ Macaroni Salad Recipe

ByGabriel Langdon January 14, 2026January 14, 2026

Introduction

Guy Fieri’s Rockin’ Macaroni Salad is a flavorful twist on a classic picnic favorite. Creamy, tangy, and packed with colorful veggies, this salad makes a perfect side dish for summer gatherings or potlucks.

A clear glass bowl filled with creamy macaroni salad, showing vibrant colors and textures. The main layer consists of white glazed elbow macaroni mixed with small chunks of red bell pepper and green bell pepper, as well as bits of purple onion and green onion, all coated in a thick, creamy dressing. On top, there is a generous heap of bright yellow shredded cheddar cheese, sprinkled with small green chopped herbs and a light dusting of red chili powder for some contrast. The bowl is placed on a white marbled surface near a bright window that lets in natural light, highlighting the fresh and colorful ingredients. Photo taken with an iphone --ar 4:5 --v 7

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
Salt and pepper, to taste

Instructions

Step 1: Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
Step 2: In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk together until well blended.
Step 3: Add the finely chopped red and green bell peppers, red onion, celery, and dill pickles to the dressing mixture. Stir to combine.
Step 4: Incorporate the cooled macaroni into the mixture and mix until evenly coated.
Step 5: Fold in the shredded cheddar cheese, green onions, garlic powder, and smoked paprika. Mix gently to distribute.
Step 6: Season with salt and pepper to taste, adjusting to your preference.
Step 7: Cover and refrigerate the macaroni salad for at least 1 hour to allow flavors to meld together.
Step 8: Give it a final stir before serving.

Tips & Variations

For extra tang, add a splash of pickle juice along with the diced pickles.
Swap cheddar cheese for pepper jack to add a bit of spice.
Use Greek yogurt instead of sour cream for a lighter version.
Ensure the macaroni is completely cooled before mixing to keep the salad creamy and prevent clumping.

Storage

Store the macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and serve chilled for the best flavor. Avoid freezing as the texture may change.

How to Serve

A clear glass bowl filled with creamy macaroni salad sits on a white marbled surface. The dish has several layers: the base layer shows elbow macaroni coated with a thick creamy white dressing, mixed with small pieces of green bell pepper, red onion, and red bell pepper, adding green, purple, and red spots throughout. On top, there is a generous layer of shredded yellow cheddar cheese sprinkled with finely chopped fresh green herbs and a light dusting of reddish-orange seasoning, giving a vibrant and fresh look to the salad. The bowl is filled to the top with the macaroni salad slightly mounded in the center. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this macaroni salad ahead of time?

Yes, preparing the salad a few hours to a day ahead allows the flavors to meld beautifully. Just keep it refrigerated until serving.

Can I use a different type of pasta?

Absolutely! While elbow macaroni is traditional, small shells, rotini, or bowtie pasta work well and hold the dressing nicely.

Gabriel Langdon