Guy Fieri’s Rockin’ Macaroni Salad is a tangy, creamy picnic-side dish made with tender elbow macaroni, crunchy vegetables, zesty pickles, and a bold mayonnaise-mustard dressing that delivers big flavor for family meals and potlucks.
Guy Fieri’s Rockin’ Macaroni Salad elevates classic macaroni salad with bright acidity and a little heat for balance. This version is built for make-ahead convenience and holds up well on buffets and backyard barbecues.
Guy Fieri’s Rockin’ Macaroni Salad will quickly become a reliable, crowd-pleasing side that you can scale up or down depending on your gathering.
Table of Contents
What Makes This Recipe So Special
This Guy Fieri’s Rockin’ Macaroni Salad stands out because it balances creamy and tangy elements while keeping texture in mind – tender pasta, crunchy celery, crisp bell pepper, and that satisfying pickle bite. It borrows the comfort of a traditional creamy macaroni salad while adding a savory, almost diner-style twist that plays perfectly as a picnic side dish or a hearty potluck recipe.
The Guy Fieri’s Rockin’ Macaroni Salad is forgiving, adaptable, and quick to assemble when you want an easy macaroni salad that still tastes like you put in effort.
Ingredients
- 1 pound elbow macaroni (about 4 cups dry)
- 1 1/2 cups mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 3 large hard-boiled eggs, chopped
- 1 cup dill pickles, finely chopped
- 3 celery stalks, diced
- 1/2 cup red bell pepper, diced
- 1/3 cup red onion, finely chopped
- 2 tablespoons chopped fresh parsley
- Optional – 1/4 cup sweet pickle relish for extra tang
- Ice water for cooling pasta
Notes on ingredients:
- Use a good-quality mayonnaise for creaminess; full-fat yields best texture.
- Adjust mustard and relish to taste if you prefer more tang or sweetness.
- Keep measurements exact for best balance of flavor.
Equipment
- Large pot for boiling pasta
- Colander
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Sharp knife and cutting board
- Plastic wrap or airtight container for chilling
- Slotted spoon (optional)
Preparation Notes
Quick prep – bring a large pot of salted water to a boil and cook the macaroni according to package directions until al dente (usually 8-10 minutes). Drain and shock in ice water to stop cooking and keep the pasta firm. These prep actions are not counted as main action steps below.
1. Make the Dressing
Combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, kosher salt, black pepper, and smoked paprika in a bowl. Whisk until smooth and creamy. Taste and adjust salt or vinegar if you like it tangier. This creamy base is the heart of the salad and gives it that diner-style flavor.
2. Cook and Cool Pasta
Boil the elbow macaroni until al dente (follow package time – typically 8-10 minutes). Drain and immediately rinse under cold water or plunge into ice water to cool quickly. Drain thoroughly. Cooling the pasta prevents it from absorbing too much dressing and becoming gummy.
3. Prep the Mix-Ins
Chop the celery, red bell pepper, red onion, dill pickles, and hard-boiled eggs into small, even pieces. Uniform pieces make for better bites and a balanced texture in every forkful.
4. Combine Pasta and Dressing
Toss the cooled pasta with the dressing in a large bowl. Stir gently to coat each piece without mashing the pasta. This step builds the creamy coating so every bite is flavorful.
5. Fold in Mix-Ins
Add the chopped vegetables, eggs, and parsley to the dressed pasta. Fold gently to distribute evenly. If you like a sweeter note, add the optional sweet pickle relish now.
6. Chill and Let Flavors Marry
Cover the bowl with plastic wrap and chill for at least 2 hours – overnight is even better. Chilling allows the flavors to meld and the pasta to absorb just enough dressing for a cohesive salad.
7. Final Adjustments and Serve
Taste and adjust seasoning before serving – add salt, pepper, or a splash of vinegar if needed. Give the salad a final toss and garnish with an extra sprinkle of smoked paprika or chopped parsley.
Pro Tips and Troubleshooting
- If your pasta soaks up too much dressing, add a little reserved dressing or a tablespoon of milk to loosen it up.
- For a lighter version, swap half the mayonnaise for Greek yogurt – it adds tang and cuts fat without losing creaminess.
- If the salad tastes flat after chilling, brighten it with 1 teaspoon of apple cider vinegar or a squeeze of lemon juice.
- Avoid overcooking the pasta – al dente texture is essential to keep the salad from turning mushy.
- Want more crunch? Toasted pepitas or chopped jicama add surprising texture.
Serving Suggestions
- Serve chilled as a side for grilled burgers, pulled pork, or smoked brisket.
- Make it the star of a summer picnic plate with coleslaw and cornbread.
- Spoon onto a bed of greens for a quick pasta-salad lunch.
- Use leftover macaroni salad in sandwiches – a creamy twist on a classic deli staple.
Guy Fieri’s Rockin’ Macaroni Salad works great with tangy barbecue and crisp potato chips for a retro-casual spread.
Storage and Make-Ahead
- Refrigerate in an airtight container for up to 4 days.
- For best texture, reserve a small amount of dressing and toss just before serving if refrigerating longer than 48 hours.
- This salad can be made a full day ahead – flavors improve overnight. Avoid freezing – mayonnaise-based salads do not freeze well.
Nutrition Notes
Estimated per serving (8 servings):
- Calories: ~410
- Fat: 26g
- Carbohydrates: 35g
- Protein: 8g
- Sodium: variable depending on pickles and added salt
To make it lighter, substitute low-fat mayo and omit the sugar – the salad will still be deliciously tangy.
Food Safety
- Keep this mayonnaise-based salad refrigerated below 40°F until serving.
- Do not leave the salad at room temperature for more than 2 hours – reduced to 1 hour in hot weather above 90°F.
- Use fresh eggs and adhere to standard hard-boiled egg storage guidelines – store eggs separately if serving outdoors for extended periods.
Frequently Asked Questions
Can I use a different pasta shape?
Yes – shell, rotini, or small bowties all work well, but stick to a similar volume so dressing-to-pasta ratio stays balanced.
Is it okay to omit eggs for vegetarian guests?
Absolutely – the salad remains hearty and flavorful without the eggs. Add chickpeas for extra protein.
Can I make this gluten-free?
Use a gluten-free elbow pasta and check pickles and mustard for hidden gluten-containing additives.
Why did my salad get watery?
Overcooked pasta, too much vinegar, or too many watery veggies can cause runoff. Drain and pat dry where possible and toss again before serving.
How do I scale this up for a crowd?
Multiply ingredients proportionally. For large gatherings, make pasta and dressing ahead and combine before serving for best texture.
Conclusion
This recipe proves why Guy Fieri’s Rockin’ Macaroni Salad is a winner for gatherings and weeknight meals – it blends creamy comfort with bright, tangy accents and hearty mix-ins for a balanced, crowd-pleasing side. Two key benefits are its make-ahead convenience and its adaptability – tweak the tang, spice, or crunch to suit your table. If you try it, please leave a comment and a star rating to let others know how it turned out, and share on Pinterest or Facebook so friends can enjoy a delicious picnic side too.
What variations did you try – swap the pickles, add bacon, or go full-on Greek with feta? Tell us below, and if you want to see Guy Fieri’s inspiration for a similar salad, check out Mac-Daddi-Roni Salad Recipe | Guy Fieri | Food Network.
Guy Fieri’s Rockin’ Macaroni Salad
Ingredients
Method
- Bring a large pot of salted water to a boil.
- Cook the macaroni according to package directions until al dente, usually 8-10 minutes.
- Drain and shock in ice water to stop cooking and keep the pasta firm.
- Combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, kosher salt, black pepper, and smoked paprika in a bowl.
- Whisk until smooth and creamy, adjusting to taste.
- Toss the cooled pasta with the dressing in a large bowl.
- Chop the celery, red bell pepper, red onion, dill pickles, and hard-boiled eggs into small, even pieces.
- Add chopped vegetables, eggs, and fresh parsley to the dressed pasta.
- Fold gently to combine.
- If desired, add sweet pickle relish for extra tang.
- Cover and chill for at least 2 hours or overnight.
- Taste and adjust seasoning, adding more salt, pepper, or vinegar as needed.
- Toss and serve chilled.
