Macaroni Salad by Fieri (Print Version)
# Ingredients:
→ Salad
01 -
1 small red bell pepper, diced into small pieces
02 -
½ cup sweet pickle relish, for a touch of tang
03 -
1 lb small pasta shells or elbow macaroni
04 -
1 cup chopped celery, finely done
05 -
1 cup finely shredded or chopped carrots
06 -
½ cup diced red onion, small pieces
07 -
¼ cup chopped parsley (optional as a topping)
→ Dressing
08 -
1 cup mayonnaise for the creamy base
09 -
2 tbsp Dijon mustard for a tangy kick
10 -
½ tsp onion powder for subtle flavor
11 -
1 tsp sugar to balance the tastes
12 -
¼ cup sour cream for extra creaminess
13 -
½ tsp smoked paprika for a mild smoky hint
14 -
Salt and black pepper, as per your taste
15 -
½ tsp garlic powder to boost flavor
16 -
2 tbsp apple cider vinegar for a zesty pop
# Instructions:
01 -
Boil water in a big pot, adding salt for flavor. Toss in the pasta and cook it following the instructions on the package. Stop when it's firm yet tender (al dente). Rinse thoroughly with cold water to chill and prevent sticking. Move your cooled pasta to a large bowl.
02 -
Dice the bell pepper, onion, and celery. Grate or finely chop the carrots. Add the chopped veggies and relish straight to the pasta in your mixing bowl.
03 -
Mix mayo, sour cream, mustard, vinegar, sugar, paprika, onion powder, and garlic powder in a medium bowl. Whisk it all together, then taste and adjust the salt and pepper to your liking.
04 -
Gently pour the dressing over the pasta and veggies. Stir until everything's evenly coated, being careful not to mash the pasta. Cover with plastic wrap and let it chill in the fridge for 1–2 hours so the flavors meld.
05 -
Before serving, stir the dish gently to combine again. Sprinkle fresh parsley over the top for a bright finish. Serve it cold as a side for burgers, ribs, or grilled chicken.