Guy Fieri Macaroni Salad Twist (Print-Friendly Version)
Creamy macaroni salad loaded with tangy dressing, chopped eggs, and crisp veggies for big, bold flavor.
# Ingredients:
→ Pasta
01 -
450 g elbow macaroni, cooked al dente and cooled
→ Dressing
02 -
240 ml mayonnaise
03 -
120 ml sour cream
04 -
30 ml apple cider vinegar
05 -
15 ml yellow mustard
06 -
5 g granulated sugar
07 -
2.5 g fine salt
08 -
2.5 g ground black pepper
→ Add-Ins
09 -
100 g celery, finely chopped
10 -
130 g red bell pepper, diced
11 -
70 g red onion, finely chopped
12 -
4 hard-boiled eggs, peeled and chopped
13 -
8 g fresh parsley, chopped
# Steps:
01 -
Boil a large pot of salted water. Add elbow macaroni and cook according to package instructions until just al dente. Drain and rinse under cold water to stop the cooking process, then set aside to cool completely.
02 -
In a large mixing bowl, thoroughly whisk together mayonnaise, sour cream, apple cider vinegar, yellow mustard, sugar, salt, and ground black pepper until the mixture is creamy and uniform.
03 -
Add finely chopped celery, diced red bell pepper, red onion, chopped hard-boiled eggs, and parsley to the bowl with the dressing. Fold gently until evenly combined.
04 -
Add the cooled macaroni to the bowl and mix well to evenly coat the pasta with the dressing and distribute the vegetables and eggs throughout.
05 -
Cover the salad and refrigerate for at least 1 hour to allow the flavours to meld. Garnish with paprika or extra parsley before serving, if desired.
# Notes & Tips:
01 -
Slightly firm pasta maintains texture and prevents mushiness.
02 -
Rinsing the pasta removes excess starch and halts cooking.
03 -
Finely chopping ingredients ensures an even distribution and consistency in each bite.