Description
A creamy and colorful macaroni salad inspired by Guy Fieri, perfect for summer barbecues or potlucks.
Ingredients
Scale
- 16 ounces macaroni, 1/4-inch tube
- 2 cups mayonnaise
- 2 tablespoons garlic, minced
- 3 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 3/4 cup red onion, minced
- 3/4 cup roasted red bell pepper, minced
- 1/2 cup carrot, diced
- 3/4 cup celery, diced
- 1/4 cup peppadew peppers, diced
- 1/4 cup pepperoncini, minced
- 1 teaspoon sea salt
- 1 tablespoon freshly ground black pepper
Instructions
- In a pot of salted boiling water, cook the pasta until al dente. Place in an ice water bath.
- In a medium bowl, add the mayonnaise, mustard, and vinegar and mix to combine. Place in fridge to chill while pasta cools down.
- Once pasta is cool, mix into the mayonnaise mixture along with all the vegetables. Season to taste with salt and pepper. Place in refrigerator to chill at least one hour for flavors to combine.
Notes
- For best flavor, let the salad chill for at least one hour before serving.
- Add more vegetables or spices according to your preference.
- Prep Time: 15
- Cook Time: 10
- Category: Sides
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
Keywords: macaroni salad, pasta salad, Guy Fieri