Description
Guy Fieri’s Macaroni Salad offers a zesty and flavorful twist perfect for BBQs, blending creamy dressing, crunchy veggies, savory bacon, and a spicy kick for a crowd-pleasing side dish.
Ingredients
Scale
Pasta
- 3 cups elbow macaroni (can substitute with rotini or penne)
- 3 cups gluten-free macaroni (optional for gluten sensitivity)
Dressing
- 1 cup mayonnaise (Greek yogurt can be used as a lighter alternative)
- 1/2 cup sour cream (use more mayonnaise or Greek yogurt for milder flavor)
- 2 tablespoons Dijon mustard (substitute with spicy mustard for extra heat)
- 2 tablespoons apple cider vinegar (white vinegar can be used if necessary)
Vegetables and Mix-ins
- 1 medium red bell pepper (can substitute with yellow or orange bell peppers)
- 1 medium green bell pepper (omit if desired)
- 1/2 cup red onion (swap for sweet onions if preferred)
- 1 cup celery (omit for creamier salad)
- 1/2 cup dill pickles (relish can be used, or omit altogether)
- 1/4 cup green onions (can substitute with chives)
- 1/4 cup diced jalapeños (for a spicy kick)
- 1 cup sweet corn or peas (for sweetness and color)
Other Ingredients
- 1 cup shredded cheddar cheese (consider mozzarella or feta for different flavor)
- 1 teaspoon garlic powder (fresh garlic can be used for stronger flavor)
- 1 teaspoon smoked paprika (regular paprika can be substituted)
- To taste salt
- To taste pepper
- 1 cup cooked bacon bits (for savory richness)
- 3 large hard-boiled eggs (for creaminess and protein)
Instructions
- Boil Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until al dente, approximately 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Make Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until the mixture is smooth and creamy, forming the flavorful base for the salad.
- Prepare Vegetables: Chop the red and green bell peppers, red onion, celery, and dill pickles into small, even pieces. Stir these chopped vegetables into the creamy dressing to ensure even distribution throughout.
- Combine Pasta and Veggie Dressing: Gently fold the cooled macaroni into the dressing and vegetable mixture, mixing carefully so as not to break the pasta, until everything is well coated and combined.
- Add Final Mix-ins: Incorporate the shredded cheddar cheese, green onions, garlic powder, smoked paprika, cooked bacon bits, diced jalapeños, sweet corn or peas, and chopped hard-boiled eggs. Mix gently to blend flavors evenly throughout the salad.
- Season and Chill: Add salt and pepper to taste, adjusting seasoning as desired. Cover the salad with plastic wrap or a lid, and refrigerate for at least one hour to let the flavors meld and the salad chill thoroughly.
Notes
- Substitute macaroni with gluten-free pasta if gluten sensitivity is a concern.
- Use Greek yogurt in place of mayonnaise and/or sour cream for a lighter, tangier dressing.
- Omit the green bell pepper or celery for a creamier texture.
- For extra heat, use spicy mustard instead of Dijon and add more jalapeños.
- Try different cheeses like mozzarella or feta to alter the flavor profile.
- Ensure pasta is well cooled before mixing to prevent dressing from thinning.
- The salad tastes best after being refrigerated for at least 1 hour but can be made ahead the day before.
