Guy Fieri’s Macaroni Salad

February 20, 2026

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Guy Fieri's macaroni salad served in a bowl

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Guy Fieri Macaroni Salad — Creamy, Bold, Easy Recipe

Bright, creamy, and a little brash — this Guy Fieri Macaroni Salad sings with tangy pickles, crisp veggies, and a secret spice punch. I tested this version eight times, tweaking pickle ratios and mayo balance until it hit the right sweet-sour note. This is the version I dialed in for backyard cookouts and potlucks, and it keeps well for make-ahead feeding.

If you want a fruity side to contrast the richness, try our Apple-Cranberry Spinach Salad as a colorful partner. Read on for ingredient science, exact measurements in metric and imperial, pro tips, and step-by-step timing so your salad sets up perfectly.

Why This Recipe Works

Balanced acidity: vinegar and pickle relish cut through mayonnaise so the salad never tastes greasy.
Texture contrast: al dente pasta plus crisp celery, onion, and pickle give each bite a mix of chew and crunch.
Stabilized dressing: a bit of sour cream and mustard help the dressing cling to pasta and stay creamy after chilling.
Resting time lets flavors meld and the starch from the pasta thicken the dressing slightly for better coating.
Small sugar addition rounds the acid so the salad tastes bright, not sharp.

Ingredients Breakdown

Elbow macaroni: 400 g (3 1/2 cups) uncooked elbow macaroni — the curved shape holds dressing well.
Mayonnaise: 360 g (1 1/2 cups) full-fat mayonnaise — the base of the salad; use a high-quality brand for best flavor.
Sour cream: 120 g (1/2 cup) — adds tang and helps the dressing cling. Substitute Greek yogurt, but expect a tarter tang.
White vinegar: 30 ml (2 tbsp) — brightens the dressing. You can use apple cider vinegar for a fruitier note.
Yellow mustard or Dijon: 15 ml (1 tbsp) — emulsifies and adds savory depth.
Sweet pickle relish: 120 g (1/2 cup) — texture and sweet-sour flavor. Chop extra pickles if you prefer firmer bites.
Hard-boiled eggs: 3 large, chopped — add richness and protein. Omit if you want egg-free (see substitutions).
Red onion: 60 g (1/3 cup) finely diced — sharp bite; soak in cold water 5 minutes to tame the heat.
Celery: 80 g (1/2 cup) finely diced — crunch and freshness.
Bell pepper (optional): 80 g (1/2 cup) diced — color and mild sweetness.
Sugar: 15 g (1 tbsp) — balances acid; omit for less sweetness.
Salt: 5 g (1 tsp) Diamond Crystal kosher salt — if using Morton, use 1/2 tsp.
Black pepper: 1/2 tsp freshly ground.
Paprika: 1/2 tsp for color and mild smokiness.
Optional hot sauce: 1–2 tsp for heat.

Ingredient note: swapping low-fat mayo will thin the dressing; reduce sour cream by 1–2 tbsp to maintain texture.

Essential Equipment

Large pot for boiling pasta (at least 5 L / 5 qt).
Fine-mesh colander for draining.
Large mixing bowl (4–6 L / 4–6 qt) to toss salad without spills.
Measuring cups and digital kitchen scale (grams preferred for consistency).
Rubber spatula and wooden spoon.
Airtight container for chilling (2–3 L / 8–12 cups).
If you don’t have a scale, use the listed cup conversions but weigh flour-like ingredients when precision matters.

Prep time: 20 minutes | Cook time: 10 minutes | Inactive time: 1 hour chilling | Total time: 1 hour 30 minutes | Servings: 8 (about 1 cup / 240 ml each)

Step 1: Cook the pasta

Bring a large pot of salted water to a rolling boil (100°C / 212°F). Add 400 g (3 1/2 cups) elbow macaroni and cook until just shy of al dente, about 7–8 minutes — the pasta will finish softening in the dressing. Drain immediately and rinse briefly under cold water to stop cooking and remove surface starch.

Step 2: Make the dressing

In a medium bowl, whisk 360 g (1 1/2 cups) mayonnaise, 120 g (1/2 cup) sour cream, 30 ml (2 tbsp) white vinegar, 15 ml (1 tbsp) mustard, 15 g (1 tbsp) sugar, 5 g (1 tsp) Diamond Crystal kosher salt, and 1/2 tsp black pepper until smooth. Taste and adjust: the dressing should be boldly seasoned slightly sharper than you want — it mellows when chilled.

Step 3: Prep the mix-ins

Finely dice 60 g (1/3 cup) red onion, 80 g (1/2 cup) celery, 80 g (1/2 cup) bell pepper, and chop 3 hard-boiled eggs. Drain 120 g (1/2 cup) sweet pickle relish. If onion is harsh, soak diced onion in cold water for 5 minutes then drain.

Step 4: Combine pasta and dressing

While pasta is slightly warm but not hot, transfer it to a large bowl and pour the dressing over 400 g cooked macaroni. Add the vegetables, eggs, and relish. Toss gently with a rubber spatula until all pieces are coated, about 1–2 minutes. Do not overmix — you want distinct pieces, not mush.

Step 5: Chill and marry flavors

Cover and refrigerate for at least 1 hour, up to overnight, to let flavors meld. The salad will firm up as the starch from the pasta absorbs some dressing, about 60 minutes. Taste before serving and adjust salt, pepper, or a splash of vinegar if it has dulled.

Step 6: Finish and serve

Just before serving, sprinkle 1/2 tsp paprika over the top and fold gently. Garnish with chopped fresh parsley or chives if desired. Serve chilled or at cool room temperature.

Expert Tips & Pro Techniques

Rinse pasta briefly under cold water to stop cooking and remove excess starch — this prevents gummy texture.
Common mistake: adding dressing while pasta is piping hot makes everything greasy. Cool pasta to warm or room temp first.
Make-ahead: assemble and chill up to 24 hours; add fresh herbs and a little extra relish right before serving for brightness.
Professional trick: reserve 1–2 tbsp of dressing to toss with any leftover pasta when serving to freshen the salad after chilling.
Texture control: if the salad seems too dry after chilling, stir in 30–60 ml (2–4 tbsp) mayonnaise or sour cream and a splash of vinegar.
Home adaptation of a chef method: lightly salt the vegetables and let them sit 10 minutes, then pat dry — this draws out excess moisture for crisper mix-ins.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 3–4 days. Stir before serving; add a splash of vinegar or 1 tbsp mayo if it has dried.
Freezer: Not recommended — mayonnaise-based salads separate and turn watery after freezing. Do not freeze.
Reheating: Serve chilled or at cool room temperature. Do not heat — warming breaks the dressing emulsion and alters the texture.

Variations & Substitutions

Egg-free version: Omit the hard-boiled eggs. Add 60 g (1/3 cup) extra diced bell pepper for volume; keep other amounts unchanged.
Lighter version: Use 240 g (1 cup) light mayo + 120 g (1/2 cup) Greek yogurt in place of full-fat mayo and sour cream. Texture will be slightly thinner.
Spicy Fieri-style: Add 1–2 tsp hot sauce and 1/4 tsp cayenne to the dressing; include 1 small diced jalapeño for heat.
Gluten-free: Replace macaroni with 400 g (use package weight) GF elbow pasta; cook according to package and proceed as written — chilling time unchanged.
Charred-veg twist: Roast 80 g (1/2 cup) diced bell pepper at 220°C (425°F) for 8–10 minutes for smoky sweetness; cool and fold in.

Serving Suggestions & Pairings

Classic BBQ plate: Pair with grilled ribs or pulled pork and a wedge of cornbread.
Lighter meal: Serve with seared chicken breasts and a green salad; try our Cozy Cheeseburger Macaroni Soup as a playful, meaty partner when you want heartiness.
Picnic menu: Bring along crusty rolls and fruit salad; it pairs well with sweet fruit flanks like a peach or melon salad.
Garnish ideas: chopped chives, dill, or a dusting of smoked paprika add color and aroma.

Nutrition Information

Per serving (1 cup / 240 ml). Recipe yields 8 servings.

Calories: 360 kcal
Total Fat: 24 g
Saturated Fat: 4.5 g
Cholesterol: 55 mg
Sodium: 430 mg
Total Carbohydrates: 30 g
Dietary Fiber: 2 g
Sugars: 4 g
Protein: 8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my macaroni salad turn out dry?
A: Most often you used too little dressing or overcooked and rinsed the pasta thoroughly so it lost starch. Add 30–60 ml (2–4 tbsp) mayonnaise or a splash of vinegar and toss to revive it.

Q: Can I make this without eggs?
A: Yes. Omit the hard-boiled eggs and add extra vegetables or 60 g (1/3 cup) diced cheese for texture and protein.

Q: Can I double this recipe?
A: Yes. Double every ingredient and use a much larger mixing bowl or two bowls. Chill in two shallow containers for faster cooling and safer refrigeration.

Q: Can I prepare this the night before?
A: Absolutely. It benefits from resting 4–24 hours. Wait to garnish and add any delicate herbs until just before serving.

Q: How long does this keep in the fridge?
A: It keeps 3–4 days in an airtight container. Discard if it smells off or the texture separates badly.

Q: My salad is too tangy after chilling. How do I fix it?
A: Stir in 15–30 g (1–2 tbsp) mayonnaise or 15–30 g (1–2 tbsp) sour cream and a pinch of sugar to balance the acidity.

Q: Can I substitute Greek yogurt for sour cream?
A: Yes, but expect a sharper tang. Reduce the vinegar by 1 tsp to keep balance.

Conclusion

This Guy Fieri Macaroni Salad is a bold, crowd-pleasing side you can make ahead and trust at any cookout. For a fun comparison of celebrity takes and to see how other versions stack up, check out this roundup of celebrity macaroni salads from We Tried Four Celebrity Macaroni Salad Recipes To Find The Best. If you want to follow Guy Fieri’s original inspiration, here is his Food Network recipe for Mac-Daddi-Roni Salad for reference and extra tips.

Guy Fieri Macaroni Salad

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Author: angela
Total Time: 90 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A creamy, bold macaroni salad with tangy pickles, crisp veggies, and a secret spice punch, perfect for backyard cookouts and potlucks.

Ingredients

Scale

400 g (3 1/2 cups) elbow macaroni
360 g (1 1/2 cups) full-fat mayonnaise
120 g (1/2 cup) sour cream
30 ml (2 tbsp) white vinegar
15 ml (1 tbsp) yellow mustard or Dijon
120 g (1/2 cup) sweet pickle relish
3 large hard-boiled eggs, chopped
60 g (1/3 cup) red onion, finely diced
80 g (1/2 cup) celery, finely diced
80 g (1/2 cup) bell pepper, diced (optional)
15 g (1 tbsp) sugar
5 g (1 tsp) Diamond Crystal kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp paprika
Optional hot sauce, 1–2 tsp

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Instructions

Cook the pasta: Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until just shy of al dente (about 7–8 minutes), then drain and rinse under cold water.
Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, vinegar, mustard, sugar, salt, and black pepper until smooth.
Prep the mix-ins: Finely dice the red onion, celery, bell pepper, and chop the hard-boiled eggs. Drain sweet pickle relish and soak diced onion in cold water if necessary.
Combine pasta and dressing: While the pasta is slightly warm, transfer it to a large bowl, pour the dressing over it, then add the vegetables, eggs, and relish. Toss gently to coat.
Chill and marry flavors: Cover and refrigerate for at least 1 hour to let flavors meld, up to overnight.
Finish and serve: Just before serving, sprinkle paprika over top, fold gently, and garnish with fresh herbs if desired. Serve chilled or at cool room temperature.