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This macaroni salad, inspired by Guy Fieri's style, takes your regular pasta dish up a notch with bright veggies and a rich, tasty dressing. It's just what you need for backyard cookouts, bringing plenty of color and texture that turns a simple side into the star of your barbecue.
I whipped this up for our street's block party last summer, and it was gone before anything else on the table. I ended up giving out the recipe to three different neighbors before the day was done!
Ingredients
- Elbow macaroni or small shells: The ideal base that holds all that creamy sauce in every little curve
- Carrots: They bring a bit of sweetness and bright color grab ones that feel solid and have a vivid orange tone
- Celery: Gives that needed snap against the soft pasta pick stalks that look fresh and green
- Red bell pepper: Adds sweetness and a pop of color go for ones that seem weighty for their size
- Red onion: Offers a gentle kick that works well with the creamy sauce choose ones that aren't soft and have tight outer layers
- Sweet pickle relish: Brings that sweet-tangy magic that makes this salad stand out
- Mayonnaise: Forms the creamy foundation of your dressing worth getting the good stuff with full fat for better taste
- Sour cream: Adds a nice tang and thickness that works with the mayo
- Dijon mustard: Brings grown-up flavor and helps the dressing mix properly
- Apple cider vinegar: Wakes up all the flavors with its zingy touch
- Spices like paprika, garlic powder and onion powder: Add richness without taking over
Step-by-Step Instructions
- Cook the Pasta:
- Get a big pot of water boiling with plenty of salt—it should taste like seawater. Toss in your macaroni and cook until just al dente, around 8 minutes usually. Don't let it get too soft or it'll turn mushy later. Once done, dump it in a colander and rinse right away with cold water, mixing it around until it's cooled down completely. This stops it from cooking more and gets rid of starch that would make your salad sticky. Shake off as much water as you can before putting the pasta in a big mixing bowl.
- Prep the Vegetables:
- Make sure to cut everything about the same small size so each bite has the right feel. Cut your celery the long way first, then chop it into tiny pieces. For carrots, you can either grate them or dice them into tiny bits no bigger than peas. With the red pepper, take out the stem, seeds and white parts, then dice it small like the other veggies. Cut the red onion in half from top to bottom, slice it into thin half-circles, then chop those up small. Mix all these chopped veggies into your pasta bowl along with the pickle relish, making sure they're spread out evenly.
- Make the Dressing:
- In another bowl, mix your mayo and sour cream together until smooth. Add in the Dijon mustard and stir until it's all blended. Pour in the apple cider vinegar while stirring constantly so it doesn't separate. Sprinkle in your sugar, paprika, garlic powder, and onion powder, and keep mixing until everything looks silky and even. Add salt and fresh ground pepper to taste, starting with about half a teaspoon of salt and a quarter teaspoon of pepper. You might need more after tasting. The dressing should be a little stronger than you think, since the pasta will tone it down.
- Combine:
- Start by pouring about two-thirds of your dressing over the pasta mix. Using a rubber spatula or wooden spoon, gently lift from the bottom and fold over instead of stirring hard, which can break your pasta. Keep folding until everything's evenly mixed and coated. Add the rest of the dressing as needed until it looks creamy enough for you. Remember the pasta will soak up some dressing as it sits. Cover it with plastic wrap right against the surface so it doesn't dry out. Put it in the fridge for at least an hour, but two or more is better, so all the flavors can blend together.
- Garnish and Serve:
- Just before you serve it, take the salad out and give it a gentle mix to spread the dressing around again. Taste it one more time to see if it needs an extra pinch of salt or splash of vinegar if the flavors have mellowed too much. Put it in a serving bowl and sprinkle fresh chopped parsley on top for color and fresh flavor. A wide, shallow bowl works best to show off all the colorful ingredients. Serve it nice and cold alongside grilled meats or as part of a potluck spread.
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The sweet pickle relish is what makes this recipe special. My grandma always put it in her macaroni salad, and it adds this amazing sweet-tangy flavor that keeps people guessing. When folks ask for my recipe, they're always surprised when I mention this ingredient!
Storage Tips
This salad stays good in the fridge for up to 4 days if you keep it in a container with a tight lid. The flavors actually get better after sitting overnight! If you notice it's getting a bit dry after being stored, just mix in a spoonful or two of mayo thinned with a splash of milk to make it creamy again. Don't leave this sitting out for more than 2 hours because of the mayo, and when you're serving it outdoors, put your serving bowl inside a bigger bowl filled with ice to keep it cold.
Easy Substitutions
You can change up this recipe based on what you like or what you've got in your kitchen. Want a lighter version? Just swap half or all of the mayo and sour cream with Greek yogurt. If you like things tangier, try chopped dill pickles instead of sweet relish. Yellow or orange peppers work fine in place of red ones, though they won't give you that same bright color pop. And if you're not big on onions, green onions are a milder option that still add flavor without being too sharp.
Serving Suggestions
This macaroni salad isn't just for barbecues. Try it alongside spicy Buffalo wings or hot fried chicken for a cool contrast. For lunch, put a big scoop on some lettuce and top with grilled chicken or shrimp. Make an old-school diner plate by serving it with a juicy burger and fries. At potlucks, put it between hot dishes so there's a nice temperature mix on the buffet table.
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This macaroni salad will definitely wow your friends and soon become your go-to dish for every cookout or potluck!
Frequently Asked Questions
- → Can I swap in another pasta?
Sure! Use anything like mini shells, rotini, or any small pasta shape that holds dressing nicely.
- → Any tips for a lighter version?
Go with low-fat mayo and sour cream, or swap them for plain Greek yogurt. Add more fresh veggies for a healthier mix.
- → How do I store extras?
Keep leftovers in a sealed container in the fridge. They'll stay fresh for up to three days. Give them a stir before serving.
- → Can I make it in advance?
Of course! Prepare it a day ahead and let it sit in the fridge overnight. Sprinkle parsley on top just before serving.
- → Can I tweak the ingredients to my liking?
Absolutely! Add in extras like grated cheese, chopped eggs, or diced ham to personalize it the way you want.