Guy Fieri’s Macaroni Salad
This macaroni salad features a creamy dressing and crunchy vegetables, making it a perfect side dish for any meal.
Equipment
- Pot
- Mixing bowl
Ingredients
For the Pasta
- 1 lb elbow macaroni
For the Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
For the Vegetables
- ¼ cup sweet pickle relish
- ¼ cup shredded carrots
- ¼ cup finely chopped red bell pepper
- 2 stalks celery finely chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside to cool.
- In a large mixing bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, granulated sugar, salt, and black pepper. Mix well.
- Add the cooked macaroni, sweet pickle relish, shredded carrots, red bell pepper, celery, and parsley to the bowl. Stir to combine.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
You can adjust the amount of salt and pepper to suit your taste. This macaroni salad pairs well with grilled meats.