Guy Fieri’s Famous Mac Salad is a fun and flavorful twist on the classic side dish you know and love. It’s packed with tender macaroni, chopped veggies, and a creamy, zesty dressing that gives it a little extra punch. This salad is all about big, bold flavors that make it perfect for barbecues, potlucks, or any time you want a tasty, cool dish on the side.
I love how this mac salad has just the right balance of creamy and tangy, with a bit of crunch from the fresh vegetables mixed in. It’s the kind of recipe that everyone asks for seconds on because it’s so bright and satisfying. Whenever I’m making a big meal, I always make sure to have this salad ready—it’s a guaranteed crowd-pleaser.
My favorite way to serve Guy Fieri’s Mac Salad is chilled straight from the fridge, next to some grilled meats or sandwiches. It’s refreshing and filling at once, and the flavors get even better when it sits for a few hours. It always reminds me of lazy summer days filled with good food and great company.
Key Ingredients & Substitutions
Elbow Macaroni: This small pasta shape holds dressing well. If you don’t have elbow macaroni, small shells or rotini work nicely too.
Mayonnaise & Sour Cream: These create the creamy base with a bit of tang. For a lighter option, try Greek yogurt instead of sour cream, or use light mayo.
Apple Cider Vinegar: It adds brightness. White vinegar or lemon juice can be good substitutes if needed.
Celery Seed & Veggies: Celery seed gives subtle depth. You can skip it if you don’t have any. Fresh celery, red bell pepper, and green onions add crunch and color. Feel free to add chopped cucumber or radish for a fresh twist.
How Do You Get the Macaroni Perfectly Cooled and Prevent Clumps?
Cooking and cooling pasta right is key to a great mac salad. Here’s how I do it:
- Cook the macaroni just until al dente — tender but still firm.
- Drain it well in a colander, then rinse under cold water to stop cooking and cool it quickly. This also helps keep the pasta from sticking.
- Let it drain completely. Patting the pasta dry or letting it sit in the colander helps remove extra water that can thin the dressing.
- Mix with the dressing when the pasta is fully cool to ensure it absorbs the flavors and stays firm.
Equipment You’ll Need
- Large pot – I like this because it makes boiling and draining the pasta easier and faster.
- Colander – helps drain the pasta well and rinse it with cold water.
- Large mixing bowl – perfect for tossing the pasta with the dressing and other ingredients.
- Whisk – to blend the mayonnaise, sour cream, vinegar, and mustard until smooth.
- Measuring spoons and cups – keep your ingredients accurate for the best flavor.
Flavor Variations & Add-Ins
- Use cooked bacon crumbles for a smoky, crispy touch. It’s great for a savory boost.
- Mix in chopped pickles or relish for a tangy, zesty twist that adds crunch.
- Add shredded cheddar or pepper jack cheese for extra richness and flavor.
- Replace the green onions with chopped parsley or cilantro for fresh herbs and color.
How to Make Guy Fieri’s Famous Mac Salad
Ingredients You’ll Need:
- 8 ounces elbow macaroni (about 2 cups)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon celery seed
- Salt and pepper, to taste
- 2 celery stalks, finely chopped
- 1/2 red bell pepper, diced
- 2 green onions, sliced thin (plus more for garnish)
- Paprika or chili powder, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the pasta, plus at least 1 hour of chilling time in the fridge. Chilling helps the flavors come together perfectly, so the wait is worth it!
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 instructions until it’s tender but still firm to the bite (al dente). Drain the pasta and rinse it under cold water to stop the cooking and cool it down completely. Let it drain well so it’s not watery.
2. Make the Creamy Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper. Keep whisking until the mixture is smooth and creamy.
3. Combine Pasta and Dressing:
Add the cooled macaroni to the bowl with the dressing. Stir gently to coat all the pasta evenly without breaking it.
4. Add the Veggies:
Fold in the finely chopped celery, diced red bell pepper, and sliced green onions. Mix just enough to spread the veggies throughout the salad.
5. Chill and Garnish:
Taste your salad and add more salt or pepper if needed. Cover the bowl and chill the mac salad in the refrigerator for at least 1 hour. This helps all the flavors mix nicely. Just before serving, sprinkle extra sliced green onions on top and dust with a little paprika or chili powder for a bit of color and a nice kick, if you like.
6. Serve and Enjoy:
Serve your delicious, creamy mac salad cold. It’s a fun and tasty side dish perfect for barbecues, potlucks, or family meals!
Can I Use Frozen Macaroni for This Recipe?
It’s best to use dry elbow macaroni cooked fresh for this salad. If you have leftover cooked macaroni frozen, thaw it completely and drain any excess water before mixing to avoid a soggy salad.
Can I Make the Mac Salad Ahead of Time?
Absolutely! Prepare the salad up to 24 hours in advance and keep it chilled in the fridge. Just give it a gentle stir before serving to redistribute the dressing and flavors.
How Should I Store Leftovers?
Store any leftover mac salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold and fresh, but leftovers are still tasty when reheated slightly or served chilled.
What Can I Use Instead of Celery Seed?
If you don’t have celery seed, you can simply omit it or substitute with a pinch of celery salt, but reduce additional salt in the recipe to avoid over-seasoning.
