Guy Fieri's Rockin' Macaroni Salad
Creamy, smoky, and loaded with vegetables this Guy Fieri macaroni salad uses a sour cream and mayo dressing that gets better overnight. Tested for crowds and cookouts.
Ingredients
Pasta
- 3 cups elbow macaroni Cook according to package instructions until al dente.
Dressing
- 0.5 cups mayonnaise
- 0.5 cups sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar Add more for tanginess if desired.
Vegetables
- 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
- 0.25 cups green onions, sliced For garnish.
Cheese and Seasoning
- 0.5 cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika Add more for extra flavor.
- to taste salt and pepper Adjust to your preference.
Instructions
Preparation
- Cook the elbow macaroni according to package instructions until al dente.
- Drain and rinse under cold water to cool.
Making the Dressing
- In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, and apple cider vinegar. Whisk together until blended.
Combining Ingredients
- Add the finely chopped red and green bell peppers, red onion, celery, and dill pickles to the dressing mixture. Stir to combine.
- Incorporate the cooled macaroni into the mixture and mix until evenly coated.
- Fold in the shredded cheddar cheese, green onions, garlic powder, and smoked paprika. Mix gently to distribute.
- Season with salt and pepper to taste.
Chilling and Serving
- Cover and refrigerate the macaroni salad for at least 1 hour to allow flavors to meld together.
- Give it a final stir before serving, garnishing with extra green onions or a sprinkle of paprika.
Notes
Make-ahead: Best made the night before. The dressing soaks into the pasta overnight and the flavor develops fully. Refresh leftovers: Stir in 1 tsp sour cream and a small splash of apple cider vinegar before serving. Taste for salt. Pasta tip: Cook to al dente only and dry thoroughly after rinsing wet pasta is the #1 cause of a watery salad. Variations: Add 3/4 cup diced ham or 6 strips crumbled bacon for a heartier version. A cup of thawed frozen corn adds a natural sweetness that plays well with the smoked paprika. Storage: Airtight container, refrigerator, up to 3 days. Do not freeze mayo and sour cream separate when thawed. Serving: Remove from fridge 10–15 minutes before serving to take the hard chill off and bring the flavors forward.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 30gProtein: 7gFat: 14gSaturated Fat: 4gCholesterol: 20mgSodium: 380mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!