Guy Fieri’s Mac Salad Recipe
Guy Fieri’s Mac Salad Recipe made with macaroni, mayonnaise, garlic, mustard, vinegar, red onion, roasted red pepper, carrots, celery, and peppers.
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Servings: 8
Ingredients
Mac Salad
- 16 oz macaroni 1/4-inch tube
- 2 c mayonnaise
- 2 tbsp garlic minced
- 3 tbsp yellow mustard
- 1 tbsp white vinegar
- 3/4 c red onion minced
- 3/4 c roasted red bell pepper minced
- 1/2 c carrot diced
- 3/4 c celery diced
- 1/4 c peppadew peppers diced
- 1/4 c pepperoncini minced
- 1 tsp sea salt or to taste
- 1 tbsp freshly ground black pepper or to taste
Instructions
Cook the pasta.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to the package directions.
Cool the pasta.
- Transfer the cooked macaroni to an ice water bath to stop the cooking process and cool the pasta completely.
Prepare the dressing.
- In a medium bowl, combine the mayonnaise, yellow mustard, and white vinegar. Mix until smooth and fully combined.
Chill the dressing.
- Place the dressing in the refrigerator while the pasta cools.
Drain the pasta.
- Remove the macaroni from the ice water bath and drain thoroughly. Ensure that excess water is removed to prevent the dressing from becoming thin.
Combine the pasta and dressing.
- Add the cooled macaroni to the mayonnaise mixture and stir gently until evenly coated.
Add the vegetables.
- Add the minced red onion, minced roasted red bell pepper, diced carrot, diced celery, diced peppadew peppers, and minced pepperoncini.
Mix the salad.
- Fold the vegetables into the macaroni mixture until evenly distributed.
Season the salad.
- Add the sea salt and freshly ground black pepper. Stir to combine, then adjust seasoning to taste if needed.
Chill before serving.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to combine.
Serve.
- Stir the mac salad before serving. Serve chilled.
Notes
To make this Guy Fieri’s Mac Salad Recipe gluten free, replace the macaroni with certified gluten-free short pasta, such as gluten-free elbows or small tubes. Verify that the mayonnaise, yellow mustard, white vinegar, roasted red bell peppers, peppadew peppers, pepperoncini, and seasonings are gluten free. Cook gluten-free pasta carefully, as it can soften quickly, and rinse or cool it promptly to help maintain texture. Use clean utensils, bowls, cutting boards, and serving dishes to avoid cross-contact with gluten-containing foods.