Description
A creamy and flavorful macaroni salad recipe by Guy Fieri, perfect for picnics and gatherings.
Ingredients
Scale
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1/2 cup sweet pickle relish
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped fresh parsley
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.
- Add the cooled macaroni to the bowl with the dressing and stir to combine.
- Fold in the diced celery, red bell pepper, red onion, sweet pickle relish, and chopped hard-boiled eggs.
- Gently mix until all ingredients are evenly coated with the dressing.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle with chopped parsley for garnish and give it a gentle stir.
Notes
- For added crunch, consider mixing in some diced pickles or chopped bell peppers.
- To make it a bit healthier, substitute Greek yogurt for half of the mayonnaise.
- Prep Time: 15 minutes
- 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: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg