Description

Guy Fieri’s Rockin’ Macaroni Salad is a vibrant and creamy side dish featuring tender elbow macaroni tossed in a zesty dressing made from mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Loaded with colorful red and green bell peppers, red onion, celery, and dill pickles, and enriched with sharp cheddar cheese and bold seasonings like garlic powder and smoked paprika, this salad is perfect for barbecues, potlucks, or as a flavorful addition to any meal.

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 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 Pasta: Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta and rinse it under cold water to cool it down and stop the cooking process.
Prepare Dressing: In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk these ingredients together until the dressing is smooth and well blended.
Add Vegetables: To the dressing mixture, add the finely chopped red and green bell peppers, red onion, celery, and diced dill pickles. Stir everything together thoroughly to evenly distribute the veggies.
Combine Pasta and Dressing: Add the cooled elbow macaroni to the bowl with the dressing and vegetables, mixing carefully until the pasta is fully coated with the dressing.
Incorporate Cheese and Seasonings: Fold in the shredded cheddar cheese, sliced green onions, garlic powder, and smoked paprika. Mix gently to ensure these flavors are spread throughout the salad.
Season to Taste: Add salt and pepper according to your preference, adjusting to enhance the overall taste of the salad.
Chill: 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 beautifully.
Serve: Before serving, give the salad a good stir to re-distribute any settled ingredients and enjoy this savory, flavorful dish.

Notes

For best texture, cook the macaroni until just al dente to avoid a mushy salad.
You can customize the vegetables to your preference or add extras like chopped hard-boiled eggs for variation.
Make the salad a few hours ahead or the night before to allow the flavors to develop fully.
Adjust acidity with more apple cider vinegar or mustard if you prefer a tangier dressing.
This salad keeps well refrigerated for up to 3 days in an airtight container.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: No-Cook
Cuisine: American

Keywords: Guy Fieri, macaroni salad, creamy pasta salad, picnic side dish, summer salads, barbecue side dish