Guy Fieri's Macaroni Salad
A creamy and flavorful macaroni salad with a delightful balance of textures, perfect for summer picnics and barbecues.
Equipment
- Large Pot
- Mixing Bowl
- Whisk
Ingredients
- 1 lb Elbow Macaroni
- 1 cup Mayonnaise
- 2 tablespoons Dijon Mustard
- 2 tablespoons Apple Cider Vinegar
- 2 teaspoons Sugar
- 1 teaspoon Salt to taste
- 0.5 teaspoon Black Pepper freshly ground
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 1 red bell pepper diced
- 2 celery stalks diced
- 3 green onions chopped
- 3 tablespoons Sweet Pickle Relish
- 2 hard-boiled eggs chopped optional
- 2 tablespoons 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 it under cold water to stop the cooking process.
- In a separate bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, garlic powder, and onion powder. Whisk until smooth.
- Pour the dressing over the cooled macaroni and gently fold to combine.
- Add diced red bell pepper, diced celery, chopped green onions, and sweet pickle relish. If using, fold in the chopped hard-boiled eggs.
- Taste and adjust seasoning as needed. Cover and refrigerate for at least 2 hours to let flavors meld.
- Before serving, garnish with chopped parsley if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.