Macaroni, mayo, roasted peppers, onions, and peppadews come together in this bold, creamy Guy Fieri’s Mac Salad Recipe that screams Flavor-town.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever make a recipe just because of the name attached to it? That was me with Guy Fieri’s Mac Salad Recipe. I was scrolling recipes one night, stomach growling, and when I saw “Flavor-town” in the description, I laughed out loud and thought, okay, this is happening. I whipped it up for a summer BBQ at my cousin’s house, figuring it would be one of those side dishes that people politely scoop next to their ribs but don’t really talk about. Yeah… wrong. The bowl was gone before the burgers even came off the grill. My uncle—who’s famous in the family for insisting “real” mac salad is just mayo and elbow noodles—actually pulled me aside and asked for the recipe. If that’s not a win, I don’t know what is.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Guy Fieri’s Mac Salad Recipe?
Most macaroni salads? They’re filler food. You know what I mean—the sad, gloopy stuff that shows up at potlucks and just kind of sits there while everyone piles their plates with hot dogs. But Guy Fieri’s Mac Salad Recipe? Totally different game. The roasted red peppers and peppadews bring this sweet-spicy-tangy surprise that keeps you coming back with your fork for “just one more bite.” And the mayo dressing isn’t just mayo—it’s spiked with mustard, vinegar, and garlic, so it actually tastes like something. Plus, the magic happens in the fridge. Let it sit for an hour (or overnight if you can wait) and suddenly everything marries together. Honestly, it’s one of those salads that tastes even better on day two—if it makes it that long.
Ingredient Notes:
I used to skim ingredient notes and think, “Yeah, yeah, just let me cook,” but with this one? Each thing is there for a reason.
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Macaroni: Go with the small tubes. They soak up dressing like sponges.
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Mayonnaise: The base—don’t use the cheap stuff here or it’ll taste flat.
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Garlic: Brings that punch Guy would approve of.
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Yellow Mustard: Cuts through the creaminess, adds brightness.
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White Vinegar: Just a splash, but it makes the whole thing pop.
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Red Onion: Crunchy, sharp, and exactly what the mayo needs.
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Roasted Red Bell Pepper: Sweet and smoky—balances the tang.
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Carrots & Celery: Classic crunch. You’ll miss it if you skip.
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Peppadews & Pepperoncini: These are the secret weapons. Sweet, tangy, briny. Flavor-town, basically.
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Salt & Pepper: Taste as you go. You’ll know when it’s right.
How To Make Guy Fieri’s Mac Salad?
This isn’t one of those “set aside six hours and three fancy tools” kind of recipes. It’s easy. But I’ll spell it out so you nail it on the first try.
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Cook the Pasta
Boil your macaroni in salted water until al dente. Don’t let it get mushy—nobody wants mushy mac. Once it’s done, throw it into an ice bath. Weird, I know, but it keeps it from overcooking and turning gummy. -
Make the Dressing
In a bowl, whisk together mayo, mustard, and vinegar. Stick it in the fridge while the pasta cools—it tastes better when it chills out for a bit (don’t we all?). -
Bring It All Together
Mix the cooled pasta with the dressing, then toss in all the veggies and peppers. The bowl will look like confetti—colorful, crunchy, and honestly kinda beautiful. -
Season & Chill
Add salt and pepper to taste. Cover the bowl and pop it in the fridge for at least an hour. This is the part where the flavors marry each other. Don’t rush it.
Want To Save This Recipe?
Storage Options:
Leftovers? If you’re lucky, yes. Keep it in an airtight container in the fridge for up to 3 days. If it looks a little dry the next day, just stir in a spoonful of mayo to revive it. Pro tip: it tastes even better cold, straight from the fridge, while standing in your pajamas.
Variations and Substitutions:
This isn’t the kind of recipe you have to treat like gospel. Have fun with it.
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No peppadews? Use sweet pickled peppers.
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Want it lighter? Swap half the mayo for Greek yogurt (don’t @ me purists).
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Craving heat? Add a pinch of cayenne or smoked paprika.
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More protein? Toss in shredded chicken or diced ham.
What to Serve with Guy Fieri’s Mac Salad?
This mac salad is basically the Beyoncé of BBQ side dishes—it makes everyone else look better.
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Burgers, hot dogs, or brats.
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BBQ ribs or pulled pork.
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Fried chicken.
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Or, honestly, eat it with a fork right out of the mixing bowl while watching late-night TV. Zero shame.
Frequently Asked Questions:
Can I make this ahead of time?
Yep—and you should. It’s one of those recipes that tastes even better the next day.
What if I can’t find peppadews?
Totally fine. Sub in roasted red peppers or even sweet pickles.
Can I freeze it?
Nope. Mayo and freezers aren’t friends. Keep it in the fridge only.
So there you go—Guy Fieri’s Mac Salad Recipe. Creamy, crunchy, tangy, a little sweet, and bold enough to stand out at any cookout. Honestly? It might just steal the spotlight from the main dish. But hey, that’s Flavor-town for you.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Guy Fieri’s Mac Salad Recipe
Ingredients
- 16 ounces macaroni ¼-inch tube pasta
- 2 cups mayonnaise
- 2 tablespoons garlic minced
- 3 tablespoons yellow mustard
- 1 tablespoon white vinegar
- ¾ cup red onion finely minced
- ¾ cup roasted red bell pepper finely minced
- ½ cup carrot diced
- ¾ cup celery diced
- ¼ cup peppadew peppers finely diced
- ¼ cup pepperoncini finely minced
- 1 teaspoon sea salt
- 1 tablespoon freshly ground black pepper
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente. Drain immediately and transfer to an ice water bath to halt cooking. Drain once cooled and set aside.
Prepare the Dressing
- In a medium-sized mixing bowl, combine the mayonnaise, yellow mustard, and white vinegar. Whisk thoroughly until smooth. Refrigerate the dressing while the pasta cools to allow flavors to meld.
Combine the Salad
- In a large serving bowl, combine the cooled pasta with the prepared dressing. Add the garlic, red onion, roasted red bell pepper, carrot, celery, peppadew peppers, and pepperoncini. Gently toss until evenly coated.
Season and Chill
- Taste the mixture and season with sea salt and freshly ground black pepper as desired. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to fully develop.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
