Guy Fieri’s Macaroni Salad
A vibrant macaroni salad featuring crunchy vegetables, creamy dressing, and perfectly cooked elbow macaroni, perfect for gatherings.
Ingredients
- 1 lb elbow macaroni
- 1 cup mayonnaise
- 2 Tbsp Dijon mustard
- 2 Tbsp apple cider vinegar
- 2 tsp sugar
- 1 tsp salt (to taste)
- ½ tsp black pepper (freshly ground)
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 Tbsp sweet pickle relish
- 2 Tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes.
- Drain the macaroni and rinse under cold water to cool it down.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and onion powder. Whisk until smooth.
- Add the cooled macaroni to the dressing and gently fold to coat.
- Fold in diced bell pepper, celery, green onions, and sweet pickle relish. If using, add chopped hard-boiled eggs.
- Taste and adjust seasoning if needed. Cover and refrigerate for at least 2 hours before serving.
- Before serving, give the salad a gentle stir and garnish with fresh parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.