Guy Fieri Macaroni Salad
A delicious twist on a classic macaroni salad featuring a creamy dressing and vibrant veggies.
Ingredients
For the salad
- 16 ounces elbow macaroni
- ¾ cup roasted red bell pepper, finely chopped
- ¼ cup peppadew peppers, finely chopped
- ¼ cup pepperoncini, finely chopped
- ¾ cup celery, finely chopped
- ½ cup carrot, shredded
- ¾ cup red onion, finely chopped
For the dressing
- 2 cups mayonnaise
- 2 tablespoons minced garlic
- 3 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon sea salt
- 1 tablespoon freshly ground black pepper
Instructions
Cook the Pasta
- Start by bringing a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until it’s perfectly al dente, about 8-10 minutes. Drain and rinse the pasta under cold water to stop the cooking process.
Whip Up the Dressing
- In a medium mixing bowl, whisk together mayonnaise, minced garlic, yellow mustard, and white vinegar until smooth and creamy. Chill the dressing while prepping the veggies.
Chop the Veggies
- Finely dice the roasted red bell pepper, peppadew peppers, pepperoncini, celery, and red onion. Shred the carrot. This colorful mix of veggies will enhance the salad's taste and texture.
Mix It All Together
- In a large bowl, combine the cooled macaroni, chopped vegetables, and chilled dressing. Gently toss until everything is well coated.
Season and Chill
- Add sea salt and freshly ground black pepper to taste. Cover and refrigerate for at least an hour. This resting period helps the flavors meld together.
Notes
Make sure to rinse your pasta with cold water after cooking to keep it from becoming mushy. Feel free to switch up the veggies based on what you have on hand—carrots, peas, or corn can be great additions. For extra flavor, try adding some diced pickles or a dash of hot sauce. This salad tastes even better when made a day in advance.