Guy Fieri’s Mac Salad Recipe
A creamy and flavorful macaroni salad featuring pasta, mayonnaise, roasted peppers, onions, celery, and tangy peppers for the ultimate side dish.
8 Servings
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
To make this recipe gluten free, substitute the traditional macaroni with a gluten-free pasta variety, such as rice, quinoa, or chickpea-based pasta. Ensure all condiments, including mustard and vinegar, are labeled gluten free to avoid cross-contamination.