Guy Fieri Macaroni Salad 

This macaroni salad is a guaranteed crowd-pleaser tangy, creamy, and easy to make. Think classic flavors with a little zing: creamy mayo dressing meets sweet pickle relish and crisp veggies. Perfect for summer gatherings, potlucks, or backyard BBQs.

Full Recipe:

Ingredients

Core Ingredients

• 1 pound elbow macaroni

• 1 cup mayonnaise (full-fat for best creaminess)

• ¼ cup sweet pickle relish

• ¼ cup finely chopped celery

• ¼ cup finely chopped onion (yellow or white)

• 2 tablespoons apple cider vinegar

• 1 tablespoon yellow mustard

• 1 teaspoon salt

• ½ teaspoon black pepper

Optional Additions

• 2–3 chopped hard-boiled eggs (for extra texture and flavor)

• A sprinkle of paprika (for color) 

Directions

1. Cook the pasta
   Boil the macaroni in salted water until al dente. Drain and rinse under cold water to halt cooking and prevent clumping. Let thoroughly drain.

2. Make the dressing
   In a large mixing bowl, whisk together mayonnaise, sweet pickle relish, chopped celery, onion, apple cider vinegar, yellow mustard, salt, and pepper until smooth and well combined. 

3. Combine
   Add the drained macaroni to the bowl and gently toss until every noodle is coated in the creamy dressing. If using, gently fold in chopped hard-boiled eggs. 

4. Chill
   Cover the bowl and refrigerate for at least an hour to let the flavors meld. Sprinkle with paprika before serving if desired. 

Nutrients

• Calories: 847 kcal

• Total Fat: 61 g

  • Saturated Fat: 9 g

• Carbohydrates: 63 g

• Dietary Fiber: 4 g

• Sugars: 5 g

• Protein: 11 g

• Cholesterol: 30 mg

• Sodium: 634 mg