Description
A flavorful and creamy macaroni salad recipe by Guy Fieri, perfect for picnics and gatherings.
Ingredients
Scale
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup diced celery
- 1/2 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Whisk until smooth.
- Add the cooled macaroni to the bowl with the dressing and mix until well coated.
- Stir in the diced celery, red bell pepper, red onion, parsley, sweet pickle relish, and chopped hard-boiled eggs. Mix until all ingredients are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, give the salad a good stir and adjust seasoning if necessary.
Notes
- For a little crunch, add 1/2 cup of diced pickles or 1/4 cup of chopped walnuts.
- Substitute Greek yogurt for half of the mayonnaise for a lighter version.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg