Delicious macaroni salad recipe by Guy Fieri served in a bowl

Guy Fieri’s Ultimate Macaroni Salad

ByOlivia Carter
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Short, Catchy Intro

So you want creamy, tangy, comfy macaroni salad without sweating the small stuff. Good news you are in the right place. This Guy Fieri inspired version is quick, unfussy, and made for backyard glory. If you ever want a bright, chillable side that survives travel and still tastes awesome bring this along.

If you want a fresh fruity side to pair with this check out fresh watermelon feta salad for a fun contrast. It plays nicely with the mayo vibes and keeps things lively.

Why This Recipe is Awesome

It tastes like summer came to your plate and decided to stay for a nap. Creamy but not cloying thanks to Dijon and sour cream. Crunchy bits from celery and peppers break up the smooth macaroni and keep each bite interesting.

It works for potlucks, picnics, and those days when you need something impressive that is actually lazy to make. It is idiot proof even I did not mess it up. Make it ahead and watch people fight over the last scoop.

Ingredients You’ll Need

  • 1 pound elbow macaroni
  • 1 cup mayonnaise, plain and proud
  • 1/4 cup sour cream, for tang and silkiness
  • 1 tablespoon Dijon mustard, do not skip this little wake up call
  • 1/4 cup red onion, diced, for bite and color
  • 1/4 cup celery, diced, for crunch that actually matters
  • 1/4 cup pickles, chopped, bring on the brine
  • 1/2 cup bell peppers, diced, any color will do
  • 1/4 cup green onions, sliced, onion flavor without drama
  • 1 teaspoon garlic powder, easy garlic vibes
  • Salt and pepper to taste, adjust like you mean it

Step-by-Step Instructions

  1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the mayonnaise, sour cream, and Dijon mustard. Mix well.
  3. Add the diced red onion, celery, pickles, bell peppers, and green onions to the bowl.
  4. Stir in the cooked macaroni.
  5. Add garlic powder, salt, and pepper to taste.
  6. Mix thoroughly until all ingredients are well combined.
  7. Chill in the refrigerator for at least 1 hour before serving. Enjoy at your BBQ or picnic!

Guy Fieri’s Ultimate Macaroni Salad

Common Mistakes to Avoid

Putting hot pasta straight into the mayo mess. That melts the dressing and makes things sad. Let the pasta cool or rinse it cold like the recipe says.

Overdoing the mayo and turning this into a stodgy blob. Balance is the move. Use the sour cream and mustard to keep it bright.

Using only one texture. If everything is soft you will get bored. Keep the celery and pickles for crunch. Trust me on this one.

Skipping the chill time. Cold lets flavors marry and the salad sings. If you serve it immediately the flavor will be shy.

Seasoning like you are afraid of salt. Taste as you go and add salt and pepper boldly. You can always add more but you cannot take it back.

Alternatives & Substitutions

No mayo moment. Swap half the mayo with Greek yogurt for tang and lighter mouthfeel. IMO it still stays creamy and happier in hot weather.

No sour cream. A splash of buttermilk works in a pinch for tang but add it slowly. You do not want a runny mess.

Want extra protein. Toss in diced ham, shredded chicken, or canned tuna. I vote ham for classic BBQ energy.

Love herbs. Stir in chopped dill, parsley, or even a little basil for brightness. Dill pairs especially well with pickles.

Dietary swaps. Use gluten free pasta and low fat mayo to suit needs. Texture changes slightly but flavor stays loyal.

Craving a different side idea. Try pairing with refreshing watermelon feta salad for sweet and salty contrast. It is fun and unexpected.

Guy Fieri’s Ultimate Macaroni Salad

FAQ (Frequently Asked Questions)

Why chill for at least 1 hour
Because cold helps flavors settle and gives the salad a confident profile. Serve it too soon and the flavors will be shy.

Can I make this a day ahead
Yes make it a day ahead and refrigerate. It often tastes better after a night in the fridge.

Will the macaroni get soggy if I make it ahead
Not if you cook it al dente and rinse it cold. Cook one minute less than usual if you like very firm pasta.

Can I swap the Dijon for yellow mustard
You can but Dijon brings a little sophistication. Yellow mustard will make it more nostalgic and bright. Your call.

Is it OK to add other veggies
Absolutely. Corn, peas, or shredded carrot all work. Keep proportions sensible so the dressing still coats everything.

What about adding eggs like in classic versions
Hard boiled eggs make it richer and more picnic traditional. Chop them and fold in gently.

Final Thoughts

You just made a crowd pleasing, simple, and flexible macaroni salad that travels well and keeps its dignity. Try different mix ins but remember the core balance of creamy tang crunchy and salty. Serve cold and watch the compliments roll in.

Now go impress someone or yourself with this easy winner. You earned those extra bites.

Conclusion

If you want to compare celebrity takes and see how this style stacks up against others check out this entertaining roundup of famous macaroni salad recipes in the celebrity macaroni salad showdown.

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Creamy Macaroni Salad

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 6 servings
  • Diet: Vegetarian
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Description

A creamy, tangy macaroni salad perfect for potlucks and picnics that combines crunch and flavor for a delightful side dish.

Ingredients

  • 1 pound elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1/4 cup red onion, diced
  • 1/4 cup celery, diced
  • 1/4 cup pickles, chopped
  • 1/2 cup bell peppers, diced
  • 1/4 cup green onions, sliced
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the mayonnaise, sour cream, and Dijon mustard. Mix well.
  3. Add the diced red onion, celery, pickles, bell peppers, and green onions to the bowl.
  4. Stir in the cooked macaroni.
  5. Add garlic powder, salt, and pepper to taste.
  6. Mix thoroughly until all ingredients are well combined.
  7. Chill in the refrigerator for at least 1 hour before serving.
  8. Enjoy at your BBQ or picnic!

Notes

For a lighter version, consider substituting half the mayo with Greek yogurt. You can also add protein like diced ham or shredded chicken.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: No Cooking Required After Preparation
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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