Description

When summer rolls around and the grill gets fired up, there’s one dish that never fails to make an appearance on the picnic table: macaroni salad. But not just any macaroni salad—Guy Fieri’s Macaroni Salad brings a bold, unexpected twist to this beloved classic. I remember the first time I tasted it at a friend’s Fourth of July cookout; nestled between the burgers and corn on the cob was this vibrant, creamy dish bursting with color and crunch. It was the first thing gone from the buffet.

There’s something magical about the way Guy takes a simple comfort food and dials it up to “flavor town.” This isn’t your grandmother’s macaroni salad (though we love hers too). His version is loaded with roasted red peppers, peppadew, pepperoncini, and a tangy dressing that wraps around every tube of pasta. It’s perfect for summer gatherings, potlucks, or any time you want to bring a little extra zing to the table.

Whether you grew up with macaroni salad at every barbecue or you’re trying it for the first time, this recipe delivers nostalgia with a modern punch. It invites everyone to grab a fork, scoop up a heaping portion, and savor the balance of creamy, tangy, crunchy goodness in every bite.

Ingredients

Scale

16 ounces elbow macaroni (1/4-inch tube)

2 cups mayonnaise

2 tablespoons minced garlic

3 tablespoons yellow mustard

1 tablespoon white vinegar

3/4 cup red onion, finely minced

3/4 cup roasted red bell pepper, finely minced

1/2 cup diced carrots

3/4 cup diced celery

1/4 cup diced peppadew peppers

1/4 cup minced pepperoncini

1 teaspoon sea salt

1 tablespoon freshly ground black pepper

Instructions

Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until just al dente—tender but with a slight bite. I always taste a noodle around the 7-minute mark to check. Once it’s cooked, drain the pasta and plunge it into a big bowl of ice water to stop the cooking. This step keeps the noodles perfectly firm, not mushy.
Prepare the Dressing
While the pasta chills, whisk together the mayonnaise, minced garlic, yellow mustard, and white vinegar in a medium bowl. This creamy dressing has a zippy tang that really wakes up the whole dish. Pop it in the fridge to stay cool until you’re ready to mix.
Mix It All Together
Drain the cooled pasta thoroughly and place it in a large mixing bowl. Add the minced red onion, roasted red bell pepper, diced carrots, celery, peppadew peppers, and pepperoncini. Pour the chilled dressing over everything and stir until each noodle is coated and every veggie is tucked into the creamy goodness. The mix of colors is so vibrant—it’s like confetti in a bowl!

Season and Chill
Sprinkle in the sea salt and freshly ground black pepper, then give it one more gentle stir. Cover the bowl and refrigerate for at least 1 hour (longer if you can wait). This chilling time lets all those bold flavors marry together into one harmonious bite.

Notes

This salad holds up beautifully in the fridge for a couple of days, making it great for leftovers.

Serve it chilled as a side with grilled chicken, turkey burgers, or barbecue ribs.