This bold, flavor-packed macaroni salad from Guy Fieri is anything but ordinary. With a creamy, zesty dressing and a medley of crunchy vegetables and peppers, it’s a side dish that brings serious personality to the table. Whether I’m serving it at a summer barbecue or prepping for a week of lunches, this macaroni salad always hits the spot.
Why You’ll Love This Recipe
I love how this salad takes a familiar classic and cranks it up with vibrant, tangy flavors and a creamy texture that’s out of this world. The mix of peppadew and pepperoncini gives it a sweet-heat kick, while the garlic-mustard mayo base wraps everything in bold, velvety richness. It’s just as perfect for a backyard cookout as it is for weekday leftovers that only get better with time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 ounces macaroni (¼‑inch tube)
2 cups mayonnaise
2 tablespoons minced garlic
3 tablespoons yellow mustard
1 tablespoon white vinegar
¾ cup red onion, minced
¾ cup roasted red bell pepper, minced
½ cup carrot, diced
¾ cup celery, diced
¼ cup peppadew peppers, diced
¼ cup pepperoncini, minced
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
Directions
I start by bringing a large pot of salted water to a boil, then cooking the macaroni until al dente. After draining, I plunge the pasta into an ice water bath to cool quickly and stop the cooking process.
While the pasta cools, I whisk together the mayonnaise, garlic, mustard, and vinegar in a medium bowl. I pop this dressing into the fridge to chill.
Once the pasta is fully cooled, I fold it into the chilled dressing. Then I mix in the red onion, roasted red bell pepper, carrot, celery, peppadew peppers, and pepperoncini.
I season the whole mixture with sea salt and plenty of freshly ground black pepper.
I refrigerate the finished salad for at least an hour—longer if I can—so the flavors have time to meld.
Servings and timing
This recipe makes 4 to 6 generous servings. The active prep time is just about 5 minutes, with 15 minutes of cook time. I like to chill it for at least 1 hour before serving, so the total time ends up around 1 hour and 50 minutes.
Variations
When I want more crunch, I add extra diced celery or even chopped pickles.
For a spicier version, I up the amount of pepperoncini or swap in diced jalapeños.
Sometimes I throw in other colored bell peppers for a more colorful presentation.
If I’m looking to lighten it up, I use half mayo and half Greek yogurt for the dressing.
storage/reheating
I store leftovers in an airtight container in the fridge, where they keep well for 3 to 4 days. I never reheat this dish—it’s meant to be served chilled or at room temperature. In fact, I think it tastes even better the next day.
FAQs
How can I make this macaroni salad less spicy?
I reduce or omit the pepperoncini and peppadew peppers. That tames the heat without sacrificing too much flavor.
Can I make this salad ahead of time?
Absolutely. I like making it a day ahead—it gives the flavors time to deepen, and the texture becomes even creamier.
What kind of macaroni works best?
I use ¼-inch tube pasta, but elbow macaroni or ditalini also work great. The key is something with nooks to hold the dressing.
Is this recipe vegetarian?
Yes, this dish is completely vegetarian. Just make sure the mayo brand I’m using doesn’t contain hidden animal-based additives.
Can I freeze macaroni salad?
I don’t recommend freezing it. The mayo-based dressing tends to separate, and the texture of the pasta and veggies can become mushy once thawed.
Conclusion
This Mac-Daddi-Roni Salad is a total flavor bomb, thanks to Guy Fieri’s fearless approach to comfort food. I love how the tangy, creamy dressing plays with the crunch and spice from the mix-ins. It’s easy, satisfying, and always a crowd-pleaser—exactly what I want in a go-to side dish.
A bold, flavor‑packed creamy macaroni salad from Guy Fieri, featuring a mix of peppers, crunchy vegetables, and his signature sauce.
Ingredients
16 ounces macaroni (¼‑inch tube)
2 cups mayonnaise
2 tablespoons minced garlic
3 tablespoons yellow mustard
1 tablespoon white vinegar
¾ cup red onion, minced
¾ cup roasted red bell pepper, minced
½ cup carrot, diced
¾ cup celery, diced
¼ cup peppadew peppers, diced
¼ cup pepperoncini, minced
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
Instructions
Bring a pot of salted water to a boil and cook the pasta until al dente. Then plunge into an ice water bath to cool.
In a medium bowl, whisk together mayonnaise, garlic, mustard, and vinegar. Chill this dressing in the refrigerator while the pasta cools.
Once the pasta is thoroughly cooled, stir it into the chilled dressing along with red onion, roasted red pepper, carrot, celery, peppadew peppers, and pepperoncini.
Season with sea salt and freshly ground black pepper to taste.
Refrigerate the assembled salad for at least 1 hour so flavors meld before serving.
Notes
Use an ice bath to rapidly cool the pasta and halt the cooking process for perfect texture.
Adjust heat level by varying the amount of pepperoncini or peppadew.
For more color and flavor, you can add diced bell peppers of other colors.
Serve chilled; it’s best the next day as flavors intensify.
