Guy Fieri's Macaroni Salad

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

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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.

Rinse pasta to prevent a gummy texture. Chill for better flavor melding. Add fresh herbs before serving for brightness.