Description
This Savory Guy Fieri Macaroni Salad recipe delivers ultimate flavor with a creamy, tangy dressing mixed with colorful vegetables and tender elbow macaroni. Perfectly chilled and seasoned with paprika, it’s a delightful side dish that’s easy to prepare and ideal for picnics, barbecues, or potlucks.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
Vegetables and Mix-Ins
- 1 cup diced pickles
- 1/2 cup finely chopped red onion
- 1 cup diced bell peppers
- 1/2 cup chopped celery
- 4 hard-boiled eggs, chopped
Seasonings
- Salt, to taste
- Pepper, to taste
- 1 teaspoon paprika
Instructions
- Cook the macaroni: Begin by boiling a large pot of salted water. Add 2 cups of elbow macaroni and cook following the package directions until al dente. Drain the macaroni and rinse it with cold water to halt the cooking process and cool it down.
- Make the dressing: In a large mixing bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of yellow mustard, and 1 tablespoon of apple cider vinegar until the mixture is smooth and creamy.
- Add vegetables and eggs to dressing: Incorporate 1 cup of diced pickles, 1/2 cup of finely chopped red onion, 1 cup of diced bell peppers, 1/2 cup of chopped celery, and the 4 chopped hard-boiled eggs into the dressing. Stir gently until all ingredients are combined.
- Combine macaroni with dressing: Add the cooled macaroni to the bowl and fold everything together carefully until every piece of pasta is coated with the creamy dressing and the mix-ins are evenly distributed.
- Season to taste: Sprinkle salt, pepper, and 1 teaspoon of paprika into the salad. Mix well, then taste and adjust seasonings as necessary to balance the flavors.
- Chill the salad: Cover the prepared salad with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld and the salad to chill thoroughly.
- Serve: Before serving, give the macaroni salad a good stir. Optionally garnish with extra paprika or fresh chopped herbs for a vibrant and appealing finish.
Notes
- For best flavor, make the salad at least 1 hour before serving to allow the ingredients to meld.
- Use freshly cooked and cooled macaroni to prevent mushiness.
- Hard-boil the eggs the day before for convenience.
- Adjust the amount of mustard and vinegar to your taste preference for tanginess.
- For a lower fat version, substitute half the mayonnaise with Greek yogurt.
