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Guy Fieri's Rockin' Macaroni Salad

A tangy, creamy picnic-side dish with tender elbow macaroni, crunchy vegetables, zesty pickles, and a bold mayonnaise-mustard dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

Pasta and Dressing Base
  • 1 pound elbow macaroni about 4 cups dry
  • 1.5 cups mayonnaise Use good-quality mayonnaise for best texture.
  • 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
Mix-Ins
  • 3 large hard-boiled eggs, chopped
  • 1 cup dill pickles, finely chopped
  • 3 stalks celery, diced
  • 1/2 cup red bell pepper, diced
  • 1/3 cup red onion, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup sweet pickle relish Optional for extra tang
  • Ice water For cooling pasta

Method
 

Preparation
  1. Bring a large pot of salted water to a boil.
  2. Cook the macaroni according to package directions until al dente, usually 8-10 minutes.
  3. Drain and shock in ice water to stop cooking and keep the pasta firm.
Make the Dressing
  1. Combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, kosher salt, black pepper, and smoked paprika in a bowl.
  2. Whisk until smooth and creamy, adjusting to taste.
Combine Pasta and Dressing
  1. Toss the cooled pasta with the dressing in a large bowl.
Prep the Mix-Ins
  1. Chop the celery, red bell pepper, red onion, dill pickles, and hard-boiled eggs into small, even pieces.
Fold in Mix-Ins
  1. Add chopped vegetables, eggs, and fresh parsley to the dressed pasta.
  2. Fold gently to combine.
  3. If desired, add sweet pickle relish for extra tang.
Chill and Let Flavors Marry
  1. Cover and chill for at least 2 hours or overnight.
Final Adjustments and Serve
  1. Taste and adjust seasoning, adding more salt, pepper, or vinegar as needed.
  2. Toss and serve chilled.

Notes

For a lighter version, swap half the mayonnaise for Greek yogurt. Refrigerate in an airtight container for up to 4 days. Avoid freezing.