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If you crave a macaroni salad that goes beyond the usual bland fare Guy Fieri’s version delivers layers of bold flavor with tangy dressing crisp veggies and a creamy finish. It is perfect for summer barbecues picnics or anytime you want a crowd pleaser that holds its own on the table.
I whipped this up for a family gathering when I wanted something with serious personality and not a limp boring salad. My friends immediately asked for the recipe after the first bite.
Ingredients
- Elbow macaroni: classic shape that holds dressing well look for bronze die pasta for best texture
- Mayonnaise: brings creamy richness choose a good quality mayo for smoother flavor
- Sour cream: adds extra tang and silkiness whole fat makes it richer
- Apple cider vinegar: gives sharpness and balances the creaminess organic is a bonus
- Yellow mustard: brings zip and color classic yellow style works best
- Sugar: touch of sweetness lifts all the flavors
- Salt: ties everything together use kosher for more control
- Ground black pepper: a little heat freshly ground is ideal
- Finely chopped celery: delivers crunch and fresh bite go for inner stalks
- Diced red bell pepper: sweetness and bright color look for firm glossy peppers
- Finely chopped red onion: sharpness and zip milder red onions are best raw
- Hard-boiled eggs: boost protein and richness older eggs peel easier
- Chopped fresh parsley: brings brightness curly or flat leaf work
Step-by-Step Instructions
- Cook the Pasta:
- Fill a large pot with water and season it generously with salt. Bring it to a boil then add your elbow macaroni. Stir occasionally so the noodles do not stick together. Cook until just al dente so the macaroni is still firm to the bite. As soon as it is ready drain immediately and rinse under cold water until the pasta is cool and the cooking stops. Set aside in a colander to dry completely a little patience here avoids watery salad.
- Mix the Dressing:
- In a roomy bowl whisk together mayonnaise sour cream apple cider vinegar yellow mustard sugar salt and black pepper. Keep whisking until the mixture is creamy smooth and all the streaks disappear. Taste and adjust seasoning if needed for a perfect zingy balance.
- Prep and Combine the Vegetables and Eggs:
- Finely chop the celery red bell pepper and red onion aiming for even pieces so every bite is balanced. Peel and chop the hard-boiled eggs. Toss all these into the mixing bowl with the dressing along with the parsley. Gently stir so the veggies and eggs get well coated but not mashed.
- Combine Everything With Pasta:
- Tip the cooled dry macaroni into the large bowl of dressing and veggies. Use a big spoon or spatula to turn and fold everything together until every piece of pasta is slick with dressing and the add-ins are well spread out. Be gentle to keep the pasta from breaking.
- Chill and Serve:
- Cover the finished salad tightly and refrigerate it for at least one hour or longer if you can. The flavors meld together as it chills and the texture improves. Right before serving add a little more fresh parsley or a sprinkle of paprika for color. Serve cold as the highlight of your spread.
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My favorite part is the zing from both mustard and vinegar which cuts through the richness. One summer my daughter made the whole salad for our block party and everyone fought over the leftovers the next day.
Storage Tips
Keep macaroni salad in an airtight container in the fridge where it will stay fresh and creamy for up to three days. Stir before serving to rediscover that just-mixed texture. If the salad seems dry after chilling loosen it with an extra spoonful of mayo or a splash of milk.
Ingredient Substitutions
If you do not have red bell peppers try chopped green bell pepper for a more savory bite or add a few sweet pickles for contrast. Use Greek yogurt instead of sour cream for a tangier and lighter version. You can swap regular yellow mustard with Dijon for deeper flavor but use less since it is stronger.
Serving Suggestions
Serve this macaroni salad alongside burgers grilled chicken or pulled pork as the creamy complement to smoky meats. It is also perfect with classic picnic fare like baked beans or corn on the cob. Try it with a heap of extra fresh herbs on top for brightness.
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Cultural and Historical Context
Macaroni salad has roots in American potluck traditions and has become a summer staple for gatherings across the country. Guy Fieri’s take celebrates that nostalgic comfort but dials up the taste with his signature bold twists. It is a nod to backyard cookouts and the way recipes get passed down and made new with each generation.
Frequently Asked Questions About the Recipe
- → What makes this macaroni salad especially flavorful?
A creamy base of mayonnaise and sour cream is brightened with apple cider vinegar, mustard, and fresh veggies, giving it extra depth.
- → Can I prep this salad in advance?
Yes! Chilling for at least an hour helps blend flavors, and it can be made a day ahead for even better taste.
- → Should the pasta be rinsed after cooking?
Yes, rinsing stops cooking and removes excess starch, ensuring the salad stays light and the pasta doesn’t clump.
- → Are there substitutions for hard-boiled eggs?
If preferred, you can omit the eggs or swap them for diced cooked chicken or extra veggies.
- → What’s the best way to serve this salad?
Serve cold, garnished with paprika or fresh parsley, as a side for grilled meats or at a picnic.