Guy Fieri's ultimate macaroni salad served in a bowl

Guy Fieri’s Ultimate Macaroni Salad

ByOlivia Carter
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Short, Catchy Intro

So you want the creamiest, crunchiest, most unapologetically delicious macaroni salad on the block, huh? Same. This Guy Fieri inspired riff hits the sweet spot between classic backyard picnic vibes and that chef-level swagger that makes people ask for seconds. It takes almost zero drama, a little elbow grease, and a whole lot of personality.

If you love bright summer sides, you might also enjoy this refreshing twist on watermelon and feta I tried recently that brings big flavor with zero fuss. Ready to make something that’ll make your neighbors jealous and your fridge proud?

Why This Recipe is Awesome

This macaroni salad does everything right. It stays creamy without getting gloopy. It keeps its crunch, even after chilling. It plays well with kids, grownups, picky eaters, and that one friend who brings mysterious artisan mustard to potlucks.

Best part You can make it ahead and look like a culinary genius. It is idiot proof. Seriously, even I did not mess this up. The ingredients are pantry-friendly so you can whip this up midweek or bring it to a party without having to audition for Food Network.

Ingredients You’ll Need

  • 1 pound elbow macaroni
  • 1 cup mayonnaise, the good stuff or the folksy stuff your aunt swears by
  • 1 tablespoon Dijon mustard, for a tiny sassy kick
  • 1 tablespoon apple cider vinegar, brightens everything up
  • 1 cup diced celery, crisp and refreshing
  • 1 cup diced red bell pepper, a little color goes a long way
  • 1 cup diced red onion, sharp but mellow after chilling
  • 1 cup frozen peas, thawed, because surprise sweetness is welcome
  • 1/2 cup diced pickles, tangy little party starters
  • Salt and pepper to taste, don’t be shy with pepper
  • Fresh parsley for garnish, makes it look like you tried

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, Dijon mustard, and apple cider vinegar. Mix well.
  3. Add the cooked macaroni, diced celery, red bell pepper, red onion, peas, and pickles to the bowl.
  4. Stir everything together until well combined.
  5. Season with salt and pepper to taste.
  6. Refrigerate for at least 1 hour before serving.
  7. Garnish with fresh parsley before serving.

Tip Chill time matters. The flavors settle and get friendlier after an hour. If you can, make this the day before. It only gets better.

Guy Fieri's Ultimate Macaroni Salad

Common Mistakes to Avoid

  • Overcooking the pasta. Mushy macaroni kills the vibe. Cook to al dente and rinse cold to stop the party.
  • Using too much mayo. You want creamy, not drowned. Start with the listed amount. You can always add a splash later.
  • Skipping the chill. Serving this straight from the bowl warmer than a summer sidewalk is a rookie move. Let it hang in the fridge.
  • Ignoring salt. Even creamy salads need salt to pop. Taste and adjust before chilling.
  • Tossing in everything at once without tasting. Add pickles slowly unless you live for extreme tang.

Alternatives & Substitutions

Want to swap things out No problem. Try these tweaks when life happens or tastes change.

  • Mayo swap Prefer something lighter Try half mayo and half Greek yogurt for tang and fewer calories. IMO it still tastes indulgent.
  • Mustard swap No Dijon Use yellow mustard or whole grain mustard for texture. Both work.
  • Veggie swaps Hate peas or onion Use blanched broccoli, shredded carrots, or chopped pickled jalapeño for heat.
  • Pickles not your jam Substitute chopped green olives or capers if you want briny notes without the crunch.
  • Make it vegan Use vegan mayo and omit the dairy. The texture holds up, and nobody needs to know.
  • Want crunch Add toasted sunflower seeds or chopped toasted almonds right before serving. Fun texture upgrade.

Psst Want a side that pairs well and keeps things light Try a chilled watermelon feta salad for freshness that complements creamy sides nicely.

Guy Fieri's Ultimate Macaroni Salad

FAQ

  • Can I make this ahead of time Do I have to be dramatic about timing No drama needed. Make it the day before. It tastes better after resting.
  • Can I use different pasta shapes Why not Use shells, rotini, or small cavatappi if you want more nooks for the dressing.
  • Is this salad healthy Short answer It depends. You can swap in Greek yogurt or lighter mayo and add extra veggies to make it healthier. Balance is the key.
  • How long does it keep in the fridge About 3 to 4 days in an airtight container. After that the texture and flavor start to slip. Eat like you mean it.
  • Can I freeze it Freezing mayo-based salads ruins the texture. Skip the freezer and eat fresh.
  • Do I need to chill it overnight Honestly No, but at least one hour makes a big difference in taste and texture.
  • Can I double the recipe Yes, double it for a crowd. Just keep the dressing to pasta ratio similar to avoid drowning the noodles.

Final Thoughts

You just made a crowd-pleasing, low-fuss macaroni salad that behaves like a superstar. It looks pretty, tastes even better, and travels well to picnics, potlucks, or fridge raids. Go ahead and tweak it to match your vibe. Want it punchier Add more mustard or pickles. Want it mellow More mayo and extra peas. Either way you win.

Bold move Bring this to your next gathering and watch it disappear.

Conclusion

If you want to see how this stacks up against other celebrity macaroni salad recipes, check out this fun showdown that tested multiple takes on the classic We Tried Four Celebrity Macaroni Salad Recipes To Find The Best.

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Creamy Crunchy Macaroni Salad

  • Author: admin
  • Total Time: 120 minutes
  • Yield: 6 servings
  • Diet: Vegetarian
Print Recipe

Description

A deliciously creamy and crunchy macaroni salad that is perfect for picnics and potlucks, inspired by Guy Fieri.

Ingredients

  • 1 pound elbow macaroni
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 cup diced celery
  • 1 cup diced red bell pepper
  • 1 cup diced red onion
  • 1 cup frozen peas, thawed
  • 1/2 cup diced pickles
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook the elbow macaroni according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar. Mix well.
  3. Add the cooked macaroni, diced celery, red bell pepper, red onion, peas, and pickles to the bowl.
  4. Stir everything together until well combined.
  5. Season with salt and pepper to taste.
  6. Refrigerate for at least 1 hour before serving.
  7. Garnish with fresh parsley before serving.

Notes

Chill time matters. The flavors settle and get friendlier after an hour. For best taste, make this the day before.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: Mixing
  • 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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