Description

Guy Fieri’s Rockin’ Macaroni Salad is a creamy, flavorful side dish featuring perfectly cooked elbow macaroni mixed with a tangy and smoky dressing, fresh vegetables, and sharp cheddar cheese. This easy-to-make salad is perfect for BBQs, potlucks, or any casual gathering where a delicious cold pasta salad is desired.

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 and Mix-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 Pasta: Cook the elbow macaroni according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
Prepare Dressing: In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk the ingredients together until fully blended and smooth.
Add Vegetables: Add finely chopped red and green bell peppers, red onion, diced celery, and diced dill pickles to the dressing. Stir well to combine all components evenly.
Combine Pasta and Dressing: Incorporate the cooled elbow macaroni into the bowl with the dressing and vegetables, mixing thoroughly to ensure the pasta is evenly coated with the dressing mixture.
Mix Cheese and Seasonings: Fold in shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika carefully, making sure to distribute ingredients evenly throughout the salad.
Season to Taste: Add salt and pepper according to your preference. Stir the salad gently to blend the seasonings.
Chill: Cover the macaroni salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together and the salad to chill thoroughly.
Serve: Before serving, give the macaroni salad a final stir to re-distribute any settled ingredients and serve cold.

Notes

For best flavor, refrigerate the salad overnight before serving.
You can substitute the mayonnaise and sour cream with Greek yogurt for a lighter version.
Add chopped hard-boiled eggs for extra protein.
Use smoked paprika for a subtle smoky flavor; regular paprika can be substituted if unavailable.
Adjust the amount of apple cider vinegar to your taste preference for acidity.
This macaroni salad keeps well in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Keywords: Guy Fieri, macaroni salad, pasta salad, picnic recipe, BBQ side, creamy salad, elbow macaroni, easy pasta salad