Guy Fieri’s Famous Mac Salad is a fun twist on classic macaroni salad, bursting with creamy, tangy flavors and a bit of a zesty kick. It’s packed with tender elbow macaroni, crunchy veggies, and a really flavorful dressing that’s a little sweet, a little tangy, and just downright tasty.
I love how this mac salad manages to be both comforting and fresh at the same time. It reminds me of summer barbecues and family picnics, where everyone reaches for that big bowl to scoop up a helping. I usually make it a day ahead so the flavors have time to blend — that’s when it tastes the best, if you ask me.
This salad goes perfectly alongside grilled meats or as a side for any casual meal. Whether you’re bringing it to a potluck or just enjoying it on a lazy weekend, it’s a crowd-pleaser that feels friendly and familiar. I always keep some in the fridge for a quick snack, because it’s just that good!
Key Ingredients & Substitutions
Elbow Macaroni: This small pasta holds the dressing well. If you don’t have elbow macaroni, small shells or rotini work great as substitutes.
Mayonnaise: It gives the salad its creamy texture. For a lighter option, try using Greek yogurt or a mayo-yogurt mix.
Yellow Mustard: Adds tang and depth. Dijon mustard can be used if you prefer a bit of sharpness.
Apple Cider Vinegar: Brings acidity and brightness. White vinegar or lemon juice can work too but adjust quantity to taste.
Veggies: Celery, red onion, red bell pepper, and iceberg lettuce add crunch and freshness. Feel free to swap in cucumber or shredded carrots if you like.
How Do I Get the Macaroni Perfectly Cooled Without Getting Mushy?
Cooking pasta just right is key. Here’s how I handle it:
- Boil the pasta according to the package but cook until just al dente—still a tiny bit firm.
- Drain immediately and rinse with cold water to stop cooking and cool it fast.
- Spread it out on a tray if you can, so it cools evenly and doesn’t clump.
- This keeps the macaroni firm and ready to soak up the dressing without turning mushy.
Equipment You’ll Need
- Large pot – I use this to cook the pasta just right and prevent overflows.
- Colander – makes draining the pasta quick and easy without messes.
- Mixing bowl – a big one helps combine everything smoothly.
- Whisk – to blend the dressing until smooth and creamy.
- Measuring cups and spoons – for accurate ingredient counts and seasonings.
- Optional garlic press or zester – for extra flavor if you want to jazz up the dressing.
Flavor Variations & Add-Ins
- Mix in cooked chopped bacon for a smoky, savory punch.
- Replace red bell pepper with chopped pickles or jalapeños for a tangy or spicy kick.
- Add shredded cheddar or sprinkle some crumbled blue cheese for extra cheese flavor.
- Stir in cooked shredded chicken or crab meat to make it more filling.
Guy Fieri’s Famous Mac Salad
Ingredients You’ll Need:
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 2 tbsp yellow mustard
- 1 tsp apple cider vinegar
- 1 tbsp sugar
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 1/2 cup chopped iceberg lettuce
- Salt and black pepper to taste
- Paprika (for garnish)
- Fresh parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and cooking, plus at least 1 hour chilling time in the fridge to let all the flavors come together. It’s easy to make ahead and perfect for serving cool at your next barbecue or picnic.
Step-by-Step Instructions:
1. Cook and Cool the Macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until just al dente (firm to the bite). Drain the pasta in a colander and rinse it under cold water until fully cooled. Set aside to drain completely while you prepare the dressing.
2. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, and sugar until the mixture is smooth and well combined. This will be the flavorful base that ties your salad together.
3. Mix in the Veggies and Pasta:
Add the cooled macaroni to the dressing along with the chopped celery, red onion, red bell pepper, and iceberg lettuce. Gently stir everything together, making sure the pasta and veggies are evenly coated with the creamy dressing.
4. Season and Adjust:
Season the mac salad with salt and black pepper to your taste. If you like it creamier, feel free to add a little more mayonnaise and stir well.
5. Chill and Serve:
Cover the bowl and place the salad in the refrigerator for at least 1 hour. This resting time lets the flavors blend beautifully. When you’re ready to serve, sprinkle paprika over the top for a pop of color and garnish with fresh parsley for a tasty and inviting finish.
6. Enjoy!
Serve your Guy Fieri-style mac salad chilled as a tasty side dish, perfect alongside burgers, grilled meats, or at any casual gathering. It’s a crowd-pleaser that’s simple to make and full of flavor!
Can I Use Frozen Macaroni for This Recipe?
It’s best to use dry elbow macaroni cooked fresh for this salad. If you have frozen cooked macaroni, make sure it’s completely thawed and drained well to avoid extra moisture that could make the salad soggy.
Can I Make the Mac Salad Ahead of Time?
Absolutely! Prepare the salad up to a day in advance and keep it covered in the fridge. Just give it a gentle stir before serving, and add fresh parsley and paprika garnish right before serving for the best presentation.
How Should I Store Leftover Mac Salad?
Store leftovers in an airtight container in the fridge. It will stay fresh for up to 3 days. Avoid freezing, as the mayonnaise-based dressing may separate when thawed.
What Can I Substitute if I Don’t Have Yellow Mustard?
You can use Dijon mustard or spicy brown mustard as alternatives. Adjust the quantity to taste since Dijon tends to be more pungent and spicy brown has more heat.