Guy Fieri Macaroni Salad: An Easy, Tangy, and Creamy Classic Recipe

Introduction

Guy Fieri’s macaroni salad is the perfect blend of creamy, tangy, and crunchy, making it a standout side dish for any picnic or barbecue. With simple ingredients and a flavorful dressing, this recipe is easy to make and always a crowd-pleaser.

Ingredients

• 1 pound elbow macaroni
• 1 cup mayonnaise
• 1/4 cup sweet pickle relish
• 1/4 cup chopped celery
• 1/4 cup chopped onion (yellow or white)
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 2-3 chopped hard-boiled eggs
• Optional: Paprika for garnish

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain in a colander and rinse under cold water to stop cooking and prevent sticking. Let drain thoroughly.
2. Step 2: In a large mixing bowl, combine mayonnaise, sweet pickle relish, chopped celery, chopped onion, apple cider vinegar, yellow mustard, salt, and black pepper. Stir well until the dressing is creamy and evenly mixed.
3. Step 3: Add the drained macaroni to the bowl with the dressing. Gently toss to coat every piece of pasta with the sauce. If desired, fold in chopped hard-boiled eggs now.
4. Step 4: Cover the bowl tightly and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for several hours or overnight.
5. Step 5: Before serving, sprinkle a little paprika on top for a pop of color and extra flavor if you like.

Tips & Variations

• If you prefer less sweetness, swap sweet pickle relish with finely chopped dill pickles and adjust vinegar or sugar to taste.
• Add an extra tablespoon or two of mayonnaise for an even creamier texture.
• Use finely chopped red onion for a sharper bite and a splash of color.
• Hard-boiled eggs add richness and texture—totally worth including.

Storage

Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best eaten cold and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is traditional, small pasta shapes like shells or rotini also work well. Just be sure to cook until al dente and drain thoroughly.

How long should I chill the salad before serving?

At least one hour is needed for the flavors to blend, but chilling for several hours or overnight improves the taste and texture even more.

Guy Fieri Macaroni Salad: An Easy, Tangy, and Creamy Classic Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

This Guy Fieri Macaroni Salad is a deliciously creamy and tangy pasta salad packed with elbow macaroni, a sweet pickle relish dressing, crunchy celery and onions, and optional chopped hard-boiled eggs. Perfect for parties, picnics, or as a side dish, this recipe combines classic macaroni salad ingredients with a tangy twist and a hint of smoky paprika for a truly amazing flavor experience.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 25 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

Scale 1x2x3x

Core Macaroni Salad Components

• 1 pound elbow macaroni
• 1 cup mayonnaise (full-fat)
• 1/4 cup sweet pickle relish
• 1/4 cup chopped celery
• 1/4 cup chopped onion (yellow or white)
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional Additions

• 2 to 3 hard-boiled eggs, chopped
• Sprinkle of paprika (for garnish)

Instructions

1. Cook the Macaroni: Fill a large pot with water and add a good pinch of salt. Bring the water to a rolling boil, then add the elbow macaroni. Cook according to the package instructions until al dente, meaning the pasta is tender but still has a slight bite. Drain the cooked macaroni in a colander and rinse thoroughly with cold water to stop the cooking process and prevent sticking. Let it drain completely.
2. Prepare the Dressing: In a large mixing bowl, combine the mayonnaise, sweet pickle relish, chopped celery, and chopped onion. Add the apple cider vinegar, yellow mustard, salt, and black pepper. Whisk everything together until the mixture is creamy and thoroughly combined, ensuring there are no pockets of mustard or relish.
3. Combine Pasta and Dressing: Add the well-drained macaroni to the bowl with the dressing. Gently toss to coat every piece of pasta evenly. If you are using chopped hard-boiled eggs, fold them in now. Mix everything carefully but thoroughly so the eggs stay in chunks, and the salad is well coated.
4. Chill the Salad: Cover the bowl tightly with plastic wrap or a lid. Refrigerate the macaroni salad for at least 1 hour to allow the flavors to meld together. For best results, chill for several hours or overnight.
5. Final Touches and Serve: Before serving, sprinkle a little paprika on top for a pop of color and subtle smoky flavor. Serve chilled as a side dish for summer parties, barbecues, or picnics.

Notes

• If you prefer, substitute sweet pickle relish with finely chopped dill pickles. Adjust sugar or vinegar accordingly to balance flavors.
• For extra creaminess, add an additional tablespoon or two of mayonnaise.
• Ensure to rinse the cooked macaroni well under cold water to avoid clumping.
• The salad tastes best after chilling for several hours or overnight but is ready to eat after 1 hour.
• Adding hard-boiled eggs is optional but recommended for added texture and flavor.

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