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Guy Fieri’s Rockin’ Macaroni Salad

A flavorful macaroni salad that brings together creamy dressing, crunchy veggies, and nostalgic memories, perfect for summer cookouts.

Ingredients

Scale
  • 2 cups elbow macaroni
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup diced celery
  • 1/2 cup diced bell pepper
  • 1/4 cup diced red onion
  • 1 cup peas (fresh or frozen)
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Optional: diced pickles, olives, or hard-boiled eggs

Instructions

  1. Boil the macaroni: In a large pot of salted water, bring 2 quarts of water to a rolling boil. Add the elbow macaroni and cook for about 8-10 minutes, or until al dente. Drain the pasta and rinse it under cold water.
  2. Prepare the dressing: In a separate bowl, combine the mayonnaise and sour cream, whisking until smooth. Adjust seasoning to taste.
  3. Chop the veggies: Dice the celery, bell pepper, and red onion into small pieces.
  4. Mix it all together: In a large mixing bowl, combine the cooled macaroni, chopped veggies, peas, and parsley. Gently fold in your dressing.
  5. Season: Add salt and pepper to taste.
  6. Chill in the fridge: Cover and refrigerate for at least 30 minutes.
  7. Serve and enjoy: Give it a good stir and garnish with fresh parsley before serving.

Notes

This macaroni salad tastes better after sitting in the fridge for a few hours, allowing the flavors to meld beautifully.

Nutrition

Keywords: macaroni salad, summer salad, potluck dish, comfort food, Guy Fieri