Guy Fieri macaroni salad — bold, creamy summer side

Tangy, creamy, and built for backyard heat, this mac salad sings with crunch and bright vinegar bite — Guy Fieri macaroni salad appears in the first forkful. I tested this version eight times across different pasta shapes and mayo brands to nail the texture and seasoning. I also refined the dressing while cooking service shifts at a busy summer pop-up, so these steps work in a restaurant rush and at a picnic table. The balance here is salty-sweet with a little snap from crunchy veg and optional hard-cooked eggs. Read on for exact measurements, timing, and pro tips so it comes out perfect every time.

Why This Recipe Works

Balanced emulsion: a combo of mayonnaise and a bit of sour cream keeps the dressing glossy without tasting heavy.
Hot pasta technique: cooling the pasta in an ice bath stops carryover cooking and preserves the al dente bite.
Salt control: salting pasta water and tasting at the end prevents an over-salty salad.
Texture contrast: diced celery and bell pepper add crunch while eggs and pickles add cream and tang.
Chill time: resting for at least 1 hour lets flavors meld and plumps the pasta, making the salad more cohesive.

Ingredients Breakdown

400 g (4 cups) small elbow macaroni, or small shells — the small shapes hold dressing without getting gummy.
240 ml (1 cup) mayonnaise — provides cream and body. Use a neutral, full-fat mayo for best texture.
120 ml (1/2 cup) sour cream or plain Greek yogurt — adds tang and lightens the mayo; Greek yogurt will be tangier.
2 tbsp (30 ml) Dijon mustard — adds acid and backbone. Yellow mustard is milder if preferred.
60 ml (1/4 cup) apple cider vinegar — brightens the dressing; white wine vinegar works too but is slightly sharper.
2 tbsp (30 g) granulated sugar — balances acid. Reduce or omit to taste.
1 tsp (5 g) celery seed — classic flavor; toast briefly in a dry pan for more aroma (optional).
2 tsp kosher salt (adjust if using Morton’s; see note) and 1/2 tsp black pepper — seasoning anchors the salad.
- Use Diamond Crystal kosher salt for the measured amount; if you use Morton’s, halve the salt because it’s denser.
2 medium celery ribs, finely diced (about 160 g / 1 1/4 cups) — crunch and freshness.
1 small red onion, finely diced (about 100 g / 3/4 cup) — sharpness; soak briefly in cold water for 5 minutes if raw onion is too assertive.
1 red bell pepper, finely diced (about 150 g / 1 cup) — color and crunch.
3 dill pickles, finely chopped (about 120 g / 3/4 cup) — acid and texture; relish works but is sweeter.
4 large eggs, hard-cooked and chopped — optional but traditional; see substitution for egg-free.
2 tbsp (8 g) chopped fresh parsley — bright herb finish.
Optional: 120 g (1 cup) frozen peas, thawed — an easy green addition.

Substitutions with impact warnings:

Greek yogurt for sour cream: tangier and thinner; reduce vinegar by 1 tsp if you prefer milder acid.
Vegan: use vegan mayonnaise and a plant-based yogurt; texture will be slightly looser.
Lower-fat: use 170 g (3/4 cup) mayo + 120 g (1/2 cup) Greek yogurt — creaminess drops slightly.

Essential Equipment

Large pot for pasta — big enough for 4–6 liters (4–6 quarts) of water so pasta moves freely.
Large bowl for tossing (at least 4 liters / 4 quarts) — prevents overcrowding and makes folding easy.
Fine-mesh strainer and a large bowl with ice for an ice bath.
Measuring cups and digital scale (grams) — scale gives consistent results.
Rubber spatula and slotted spoon — gentle folding and draining.
Container with tight lid for chilling — keeps flavors sealed and fridge-friendly.
If you don’t have a digital scale, 1 cup dry elbow macaroni ≈ 100 g, but weigh when possible.

Step-by-Step Instructions

Prep Time: 20 minutes. Cook Time: 10 minutes. Inactive Time: 1 hour chilling. Total Time: 1 hour 30 minutes. Servings: 8 (about 3/4 cup per serving).

Step 1: Cook the pasta

Bring 4 liters (4 quarts) of water to a rolling boil, add 2 tsp (10 g) kosher salt, then add 400 g (4 cups) elbow macaroni. Boil until just al dente, about 8–9 minutes, stirring occasionally so pasta doesn’t clump. Drain and immediately transfer to an ice bath to stop cooking; chill for 1–2 minutes until cool.

Step 2: Drain thoroughly

Drain the pasta in a fine-mesh strainer and shake off excess water, then spread on a tray to let steam evaporate for 5 minutes. Do not pack the pasta while warm — excess steam makes the dressing watery. This is a critical texture step.

Step 3: Prepare the dressing

In a medium bowl, whisk together 240 ml (1 cup) mayonnaise, 120 ml (1/2 cup) sour cream, 2 tbsp (30 ml) Dijon mustard, 60 ml (1/4 cup) apple cider vinegar, 2 tbsp (30 g) sugar, 1 tsp (5 g) celery seed, 2 tsp (10 g) kosher salt, and 1/2 tsp (2 g) black pepper until smooth. Taste and adjust acid or sugar — the dressing should be tangy with a hint of sweetness.

Step 4: Chop vegetables and eggs

Finely dice 2 celery ribs, 1 red bell pepper, 1 small red onion, and 3 pickles; chop 4 hard-cooked eggs and 2 tbsp (8 g) parsley. Combine in a large bowl and toss to mix evenly.

Step 5: Combine pasta and dressing

Add the cooled, drained pasta to the vegetable bowl and pour the dressing over. Fold gently with a rubber spatula until pasta is evenly coated, about 12–15 folds. Do not overmix — folding preserves air pockets and prevents a gluey texture.

Step 6: Chill and finish

Cover and chill for at least 1 hour, preferably 2–4 hours, to let flavors meld. Before serving, taste and adjust salt, pepper, or vinegar. Fold in 120 g (1 cup) thawed peas if using and garnish with a little extra chopped parsley.

Expert Tips & Pro Techniques

Salt the pasta water like the sea: it’s the only chance to season the pasta itself. If using Morton’s kosher salt, use half the listed amount.
Common mistake: soggy salad from wet pasta or un-drained pickles. Drain pasta thoroughly and pat pickles dry on paper towels.
Use an ice bath immediately after boiling to lock in firm texture — this prevents overcooking and keeps the macaroni distinct.
Make-ahead: the salad tastes better after 4–6 hours. You can make the dressing and veggies a day ahead and toss with pasta the day of service.
Pro technique for creaminess: whisk the mayo and sour cream until fully emulsified before adding vinegar; this keeps the dressing glossy and less likely to break.
If you need to scale: multiply ingredients by the number of batches (see FAQ for doubling guidance). For very large batches, mix dressing and vegetables separately and combine in two bowls to ensure even coating.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days. Keep chilled below 4°C (40°F). Stir briefly before serving to reincorporate any separated dressing.
Freezer: Not recommended. Mayo-based salads separate when frozen. If needed, freeze plain cooked pasta (no dressing) for up to 1 month; thaw in the fridge and toss with fresh dressing.
Reheating: Serve cold or at room temperature. Do not reheat in an oven or microwave — that causes mayo separation and a greasy texture.

Variations & Substitutions

Vegan Version: Use 240 g (1 cup) vegan mayo and 120 g (1/2 cup) unsweetened plant yogurt; omit eggs and add 120 g (1 cup) chickpeas for protein. Chill time is the same.
Lighter Version: Replace half the mayo (120 ml / 1/2 cup) with 120 g (1/2 cup) Greek yogurt. The salad will be tangier; reduce vinegar by 1 tsp (5 ml) if preferred.
Southern-Style Sweet: Add 60 g (1/4 cup) sweet pickle relish and increase sugar to 3 tbsp (45 g). Keep all other quantities the same.
Tuna Macaroni Salad: Fold in 2 x 170 g (6 oz) cans of drained tuna and reduce eggs to 2. Mix gently to avoid breaking the tuna.
Gluten-Free: Replace pasta with 340 g (12 oz) gluten-free small pasta; cook according to package directions and cool in an ice bath. Expect slightly different bite.

While testing flavor pairings, I also enjoyed this salad alongside lighter mains — try it as a side instead of coleslaw.

Explore more easy summer recipes to plan the full menu.

Serving Suggestions & Pairings

Grilled proteins: Serve with grilled chicken thighs or burgers for a classic cookout plate.
Corn and greens: Pair with fresh corn salad and a bed of mixed greens for color and brightness. For a bright, citrusy soda pairing, try a lemon-lime fizz.
Sandwich board: Add to a sandwich board with pickles and potato chips for casual entertaining.
Dessert pairing: Finish with a homey cake like apple bundt cake for a seasonal finish.

For a bubbly non-alcoholic drink to serve, you might also pair this with homemade soda recipes for a fun, kid-friendly option.

Nutrition Information

Per serving (serving size: about 3/4 cup; recipe makes 8 servings). Values are estimates.

Calories: 360 kcal
Total Fat: 25 g
Saturated Fat: 6 g
Cholesterol: 125 mg
Sodium: 520 mg
Total Carbohydrates: 28 g
Dietary Fiber: 2 g
Sugars: 6 g
Protein: 9 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 watery?
A: Usually from under-draining the pasta or adding wet pickles. Drain pasta well after the ice bath and pat chopped pickles dry on paper towels.

Q: Can I make this without eggs?
A: Yes. Omit the hard-cooked eggs and add 120 g (1 cup) cooked chickpeas or extra diced bell pepper for texture.

Q: Can I double this recipe for a party?
A: Yes. Double all ingredients and mix in two bowls or batches to ensure even coating. For very large quantities, keep dressing and pasta separate until just before service.

Q: Can I prepare this the night before?
A: Absolutely. For best texture, mix the dressing and veggies the night before and add cooled pasta a few hours before serving. The salad will taste better after a few hours of chilling.

Q: How long does macaroni salad keep in the fridge?
A: Store in an airtight container for up to 4 days. Discard if it develops off smells or slimy texture.

Q: My salad tastes bland — how do I fix it?
A: Brighten with a splash (1–2 tsp / 5–10 ml) of vinegar, a pinch of sugar, or a bit more salt. Freshly cracked black pepper and chopped parsley also lift the final flavor.

Q: Can I use a different pasta shape?
A: Yes. Small shells, ditalini, or mini rotini work well; avoid very large shapes that don’t hold dressing.

Conclusion

This recipe captures the creamy, tangy spirit of Guy Fieri’s approach while keeping home cooks in control of texture and seasoning. For another take on Guy’s version, compare this recipe with Guy Fieri’s Mac-Daddi-Roni Salad. If you want a bright vegetable side to serve alongside, read the corn salad recipe showdown to pick a lively pairing.