Description
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.
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 847
- Sugar: 5 g
- Sodium: 634 mg
- Fat: 61 g
- Saturated Fat: 9 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 30 mg
