Macaroni Salad
A tangy and crunchy macaroni salad, perfect for picnics and gatherings, inspired by Guy Fieri's classic recipe.
Ingredients
Pasta
- 2 cups elbow macaroni Cook according to package instructions
Dressing
- 1 cup mayonnaise
- 1 cup diced celery
- 1/2 cup diced red onion Rinse to mellow the flavor
- 1/2 cup diced bell peppers
- 1/4 cup sweet pickle relish Adds sweetness
- 1 tablespoon Dijon mustard
- to taste Salt and pepper Adjust to your preference
Optional Ingredients
- chopped hard-boiled eggs For added protein
- cooked turkey bacon For added flavor
Instructions
Cooking Pasta
- Cook the elbow macaroni according to package instructions until al dente. Drain and rinse with cold water.
Mixing Ingredients
- In a large bowl, combine the cooked macaroni, mayonnaise, diced celery, red onion, bell peppers, relish, and Dijon mustard.
- Stir until all ingredients are well mixed.
- Season with salt and pepper to taste.
- Optional: Fold in any additional proteins.
Chilling
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
For best results, taste the salad after 30 minutes and again an hour later. Let it chill overnight for deeper flavor. Adjust onion to taste; rinsing can help reduce sharpness.