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Savory Guy Fieri Macaroni Salad

Savory Guy Fieri Macaroni Salad for Ultimate Picnic Bliss

Discover the Savory Guy Fieri Macaroni Salad, a creamy delight packed with vibrant veggies and zesty cheese, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups elbow macaroni can substitute with rotini or penne
  • 1 cup mayonnaise Greek yogurt for a lighter version
  • ½ cup sour cream plant-based alternatives for vegan option
  • 2 tablespoons Dijon mustard spicy mustard variant for extra heat
  • 2 tablespoons apple cider vinegar white vinegar can substitute
  • ½ cup red bell pepper green bell pepper for less sweetness
  • ½ cup green bell pepper yellow bell pepper as a sweet alternative
  • ¼ cup red onion swap with green onions for a milder touch
  • ½ cup celery omit for a softer texture
  • ¼ cup dill pickles relish can be substituted
  • 1 cup shredded cheddar cheese mozzarella or pepper jack for variety
  • ¼ cup green onions for garnish
  • 1 teaspoon garlic powder substitute with fresh garlic if preferred
  • 1 teaspoon smoked paprika regular paprika works if smoked is not available
  • to taste salt and pepper for seasoning

Equipment

  • large pot
  • colander
  • Mixing Bowl
  • spatula

Method
 

Instructions
  1. Boil a large pot of salted water and cook 2 cups of elbow macaroni for 8 to 10 minutes until al dente. Drain and rinse under cold water.
  2. In a mixing bowl, whisk together 1 cup of mayonnaise, ½ cup of sour cream, 2 tablespoons of Dijon mustard, and 2 tablespoons of apple cider vinegar until smooth.
  3. Finely chop ½ cup each of red and green bell peppers, ¼ cup of red onion, and ½ cup of celery. Chop ¼ cup of dill pickles and mix into the dressing.
  4. Combine the cooled macaroni with the dressing and vegetable mixture, folding gently until coated.
  5. Stir in 1 cup of shredded cheddar cheese, ¼ cup of sliced green onions, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Season with salt and pepper.
  6. Cover the salad and refrigerate for at least 1 hour before serving, then stir and garnish with extra green onions and smoked paprika.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 28gProtein: 7gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 15gCholesterol: 30mgSodium: 540mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 1mg

Notes

This salad can be made a day in advance for best flavor. Store in an airtight container for up to 3 days. Best enjoyed fresh, but can be gently reheated if desired.

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