Dinner

Guy Fieri’s Macaroni Salad Recipe

Name: Guy Fieri’s Macaroni Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb elbow macaroni; 1 cup mayonnaise; 2 tablespoons apple cider vinegar; 1 tablespoon Dijon mustard; 1 teaspoon granulated sugar; 1/2 teaspoon salt (or to taste); 1/4 teaspoon ground black pepper; 1/4 cup sweet pickle relish; 1/4 cup shredded carrots; 1/4 cup finely chopped red bell pepper; 2 celery stalks, finely chopped; 2 tablespoons chopped fresh parsley

ByAndria Russo January 19, 2026January 19, 2026

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Introduction

Guy Fieri’s Macaroni Salad is a creamy, tangy, and slightly sweet twist on a classic American favorite. With fresh vegetables and a zesty dressing, it’s a perfect side for barbecues, picnics, or casual gatherings. This easy recipe brings bold flavors and satisfying textures to every bite.

The image shows a close-up of creamy macaroni salad in a clear glass bowl, sitting on a white marbled surface. The salad consists of three main layers: cream-coated elbow macaroni in pale yellow, small pieces of red bell pepper scattered throughout, and tiny bits of green celery mixed evenly inside. The texture appears smooth and slightly glossy from the dressing, with the vegetables adding a fresh, crunchy contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb elbow macaroni
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon granulated sugar
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground black pepper
1/4 cup sweet pickle relish
1/4 cup shredded carrots
1/4 cup finely chopped red bell pepper
2 celery stalks, finely chopped
2 tablespoons chopped fresh parsley

Instructions

Step 1: Cook macaroni in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 2: In a large bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper until well combined.
Step 3: Add the cooked macaroni to the bowl and toss to coat it evenly with the dressing.
Step 4: Fold in sweet pickle relish, shredded carrots, red bell pepper, celery, and parsley. Mix well to distribute the ingredients evenly.
Step 5: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Step 6: Before serving, give the salad a good stir and adjust seasoning if necessary. Serve chilled.

Tips & Variations

Cook the macaroni to al dente and rinse with cold water to prevent mushiness and clumping.
Try adding different vegetables like diced cucumbers, cherry tomatoes, or green peas for variety.
Add diced cooked chicken, ham, boiled eggs, or canned tuna for extra protein.
Substitute fresh parsley with dill or chives to change the herb profile.
For a lighter version, replace half of the mayonnaise with Greek yogurt to keep creaminess with less fat.

Storage

Store macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed chilled and can be eaten cold or at room temperature. Avoid freezing as the texture will change.

How to Serve

A close-up of a clear glass bowl filled with creamy macaroni salad, showing three main layers: the elbow-shaped macaroni pasta with a soft pale yellow color and smooth texture as the base, small diced pieces of red and green bell peppers scattered evenly throughout adding bright pops of color and a crunchy texture, all coated in a light, creamy and slightly speckled dressing that binds the ingredients together, sitting on a white marbled surface with part of a black and white cloth visible under the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macaroni salad ahead of time?

Yes, making it at least 1 hour in advance helps the flavors meld beautifully. It can be prepared up to 24 hours before serving for even better flavor.

What is the best way to prevent macaroni salad from becoming mushy?

Cook the pasta until just al dente, then rinse it under cold water immediately to stop the cooking process. This keeps the macaroni firm and prevents it from absorbing too much dressing and becoming mushy.