What the heck is this?
This ain’t your grandma’s sleepy picnic pasta. This is Guy Fieri’s Macaroni Salad—aka the mac salad that’s been turbocharged with tang, crunch, and a whole lotta personality. We’re talkin’ tender elbow macaroni mingling with crisp celery, sweet bell pepper, punchy dill pickles, and red onion for bite. And the sauce? A creamy, tangy, mustard-kissed dressing that doesn’t hold back. It’s smoky, it’s zesty, it’s got a whisper of heat, and it hits every note on the flavor guitar. Whether you’re throwing down ribs, flipping burgers, or just bringing a killer side to the block party, this salad is your golden ticket to becoming the most popular human at the table.
Why You’ll Love This Recipe
- Classic comfort food with Guy’s bold twist — not your average mayo bomb.
- Loaded with texture: crunchy veg, chewy pasta, creamy dressing.
- That little hit of vinegar and hot sauce? Totally levels it up.
- Easy to make, even easier to eat, and it’s make-ahead friendly.
- Brings the perfect chill to spicy grilled meats, or honestly? Just eat it straight outta the bowl at midnight.
The Good Stuff You’ll Need
For the Salad:
- 8 oz elbow macaroni (or go wild: ditalini, mini shells, or cavatappi all work)
- 1 cup celery, diced small
- 1/2 cup red bell pepper, finely diced
- 1/2 cup sweet or red onion, minced
- 1/4 cup dill pickles, chopped (yes, PICKLES — don’t skip)
- 3 hard-boiled eggs, chopped (optional, but why not?)
For the Dressing:
- 1 cup mayonnaise (Duke’s or Hellmann’s — bring the good stuff)
- 2 tbsp yellow mustard (yup, that classic hot dog stand flavor)
- 1 tbsp apple cider vinegar (for tang)
- 1 tsp granulated sugar (just a touch of sweet)
- 1/2 tsp smoked paprika (the secret weapon)
- 1/4 tsp garlic powder
- Kosher salt + cracked black pepper to taste
- A few dashes of hot sauce (Guy would insist — don’t be shy)
Let’s Do This
Step 1: Boil the Mac Like a Boss
Bring a big ol’ pot of salted water to a rolling boil. Cook your macaroni just until al dente (about 7–8 minutes). Drain and rinse under cold water — you want that pasta chilled and not sticking together. Shake off all the water and let it hang out while you prep the rest.
Step 2: Chop That Crunch
While your pasta cools its jets, dice up your celery, bell pepper, onion, and pickles. If you’re team egg, chop those too. We’re going for small pieces so you get a little bit of everything in each bite. Bonus: it makes the salad look beautiful and pro.
Step 3: Build That Bold Dressing
In a big bowl (the same one you’ll mix the salad in), whisk together mayo, mustard, vinegar, sugar, smoked paprika, garlic powder, salt, pepper, and a few dashes of hot sauce. Taste it. Adjust it. Want more zing? Add more vinegar. Want it creamier? Extra mayo. Want to feel the heat? More hot sauce. Make it yours.
Step 4: Mix & Chill
Toss in the cooled pasta and all those colorful chopped mix-ins. Fold it together gently with a big spoon or rubber spatula until everything is creamy and coated. Cover and chill for at least 2 hours so all those flavors can get cozy and the pasta can soak up that goodness. Honestly, it’s even better the next day.
Step 5: Serve It Like a Rockstar
Right before serving, give it a quick stir and taste for seasoning. Add a bit more mayo or a splash of milk if it feels dry. Top with a little smoked paprika or chopped herbs if you’re feelin’ fancy. Serve it cold, preferably outside, with something grilled and a drink in hand.
Serving Suggestions
- Serve with grilled burgers, ribs, or pulled pork for the ultimate summer spread.
- It’s a perfect match for spicy wings — the creaminess balances out the heat.
- Honestly? It’s also a great midnight snack straight out of the fridge. No judgment.
Switch It Up
- Go Sweet & Spicy: Swap dill pickles for sweet relish and add more hot sauce.
- Add Crunch: Toss in crispy bacon or roasted corn for next-level texture.
- Lighten It: Sub in half Greek yogurt for mayo if you’re watching things.
- Make It Herby: Mix in chopped fresh dill, parsley, or chives.
Make-Ahead Tips
- This salad actually needs time to chill — make it the night before if you can.
- Store in an airtight container in the fridge for up to 4 days.
- If it thickens up too much, just stir in a splash of milk or vinegar to loosen it up.
Questions People Actually Ask
Q: Can I use another pasta shape?
A: 100%. Go for small shapes like shells, cavatappi, or even ditalini if you’re feelin’ fancy.
Q: Can I leave out the eggs?
A: Totally. It’ll still be awesome. But they do add a rich, creamy vibe.
Q: What’s the best mayo for this?
A: Use your favorite, but a good-quality, full-fat mayo gives it the best texture and flavor.
Q: Can I double it for a crowd?
A: Heck yes. Just scale up and mix it in a big ol’ bowl or even a stockpot.
Guy Fieri’s Macaroni Salad: Straight from Flavortown to Your Backyard
- Total Time: 28 minutes
- Yield: 6–8 servings 1x
Description
This ain’t your grandma’s sleepy picnic pasta. This is Guy Fieri’s Macaroni Salad—aka the mac salad that’s been turbocharged with tang, crunch, and a whole lotta personality. We’re talkin’ tender elbow macaroni mingling with crisp celery, sweet bell pepper, punchy dill pickles, and red onion for bite. And the sauce? A creamy, tangy, mustard-kissed dressing that doesn’t hold back. It’s smoky, it’s zesty, it’s got a whisper of heat, and it hits every note on the flavor guitar. Whether you’re throwing down ribs, flipping burgers, or just bringing a killer side to the block party, this salad is your golden ticket to becoming the most popular human at the table.
Ingredients
For the Salad:
8 oz elbow macaroni (or go wild: ditalini, mini shells, or cavatappi all work)
1 cup celery, diced small
1/2 cup red bell pepper, finely diced
1/2 cup sweet or red onion, minced
1/4 cup dill pickles, chopped (yes, PICKLES — don’t skip)
3 hard-boiled eggs, chopped (optional, but why not?)
For the Dressing:
1 cup mayonnaise (Duke’s or Hellmann’s — bring the good stuff)
2 tbsp yellow mustard (yup, that classic hot dog stand flavor)
1 tbsp apple cider vinegar (for tang)
1 tsp granulated sugar (just a touch of sweet)
1/2 tsp smoked paprika (the secret weapon)
1/4 tsp garlic powder
Kosher salt + cracked black pepper to taste
A few dashes of hot sauce (Guy would insist — don’t be shy)
Instructions
Step 1: Boil the Mac Like a Boss
Bring a big ol’ pot of salted water to a rolling boil. Cook your macaroni just until al dente (about 7–8 minutes). Drain and rinse under cold water — you want that pasta chilled and not sticking together. Shake off all the water and let it hang out while you prep the rest.
Step 2: Chop That Crunch
While your pasta cools its jets, dice up your celery, bell pepper, onion, and pickles. If you’re team egg, chop those too. We’re going for small pieces so you get a little bit of everything in each bite. Bonus: it makes the salad look beautiful and pro.
Step 3: Build That Bold Dressing
In a big bowl (the same one you’ll mix the salad in), whisk together mayo, mustard, vinegar, sugar, smoked paprika, garlic powder, salt, pepper, and a few dashes of hot sauce. Taste it. Adjust it. Want more zing? Add more vinegar. Want it creamier? Extra mayo. Want to feel the heat? More hot sauce. Make it yours.
Step 4: Mix & Chill
Toss in the cooled pasta and all those colorful chopped mix-ins. Fold it together gently with a big spoon or rubber spatula until everything is creamy and coated. Cover and chill for at least 2 hours so all those flavors can get cozy and the pasta can soak up that goodness. Honestly, it’s even better the next day.
Step 5: Serve It Like a Rockstar
Right before serving, give it a quick stir and taste for seasoning. Add a bit more mayo or a splash of milk if it feels dry. Top with a little smoked paprika or chopped herbs if you’re feelin’ fancy. Serve it cold, preferably outside, with something grilled and a drink in hand.
Notes
Serve with grilled burgers, ribs, or pulled pork for the ultimate summer spread.
It’s a perfect match for spicy wings — the creaminess balances out the heat.
Honestly? It’s also a great midnight snack straight out of the fridge. No judgment.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
Nutrition
- Calories: ~310 kcal per serving
- Fat: ~18g
- Carbohydrates: ~28g
- Protein: ~6g