Guy Fieri’s Famous Mac Salad is a fun and flavorful twist on a classic picnic side dish. This mac salad comes with creamy dressing, tender elbow macaroni, crunchy veggies, and a little bit of tang that brightens up every bite. It’s the kind of salad that’s cool, comforting, and has that perfect hint of that diner-style charm.
I love making this salad for gatherings because it’s super easy to whip up and everyone just digs in—no second guessing! The best part is how the creamy mayo blend plays with chopped celery and onion, giving the salad a great mix of smooth and crisp textures. Honestly, it’s a backyard bash essential in my book.
When I serve it, I usually chill it for a few hours so all the flavors have time to hang out together. It’s a great companion to barbecue or burgers, and I’ve even taken it to potlucks where it’s always a hit. If you’re looking for a cool, tasty side that feels a little retro but never goes out of style, this mac salad is where it’s at.
Key Ingredients & Substitutions for Guy Fieri’s Mac Salad
Elbow Macaroni: This pasta shape is perfect because it holds the dressing well. If you don’t have elbow macaroni, small shells or rotini work well too.
Mayonnaise: It makes the salad creamy. You can use light mayo or a mix of mayo and Greek yogurt for a lighter version.
Apple Cider Vinegar: Adds tanginess and balances the creaminess. White vinegar is fine as a substitute but a little less sweet.
Smoked Paprika: This adds a mild smoky flavor. If you don’t have it, regular paprika or a little chili powder can work.
Veggies (Celery, Bell Peppers, Onion): These bring crunch and freshness. Feel free to swap bell peppers with cucumbers or add shredded carrots for variety.
Hard-Boiled Eggs (Optional): Adds creaminess and texture but can be skipped if you prefer it vegan or egg-free.
How Can You Make the Perfect Creamy Macaroni Salad?
Key to a great mac salad is cooking the pasta just right and cooling it properly to avoid mushiness.
- Cook pasta to al dente so it holds its shape and texture.
- Rinse pasta under cold water right after draining to stop cooking and cool it quickly.
- Drain it well to keep the salad from being watery.
- Mix dressing ingredients thoroughly to get a smooth, creamy sauce.
- Gently fold pasta and veggies into the dressing to keep the pasta from breaking.
- Letting it chill for a few hours or overnight allows flavors to blend for the best taste.
Equipment You’ll Need
- Large pot – I like it because it’s perfect for boiling the pasta evenly and quickly.
- Colander – makes draining the cooked macaroni easy and mess-free.
- Large mixing bowl – provides enough space to toss all ingredients without spilling.
- Whisk – helps blend the dressing smoothly and evenly.
- Measuring cups and spoons – to ensure accurate amounts of mayo, vinegar, and spices.
- Sharp knife and cutting board – for chopping celery, bell peppers, onion, and eggs.
Flavor Variations & Add-Ins
- Swap mayonnaise for Greek yogurt or a mix of both for a lighter salad with a tangy kick.
- Add cooked diced chicken or bacon for extra protein and smoky flavor.
- Mix in shredded cheddar, shredded mozzarella, or crumbled blue cheese for a cheesy twist.
- Use colorful vegetables like shredded carrots or chopped pickles for more crunch and flavor.
How to Make Guy Fieri’s Famous Mac Salad
Ingredients You’ll Need:
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika, plus more for garnish
- 1 cup celery, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- Optional: 2 hard-boiled eggs, chopped (for added creaminess and texture)
How Much Time Will You Need?
Plan on about 20 minutes to cook and prep, plus at least 2 hours chilling time in the fridge. For the best flavor, let the salad rest overnight. This helps all the yummy tastes blend together!
Step-by-Step Instructions:
1. Cooking the Macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until it is just tender (al dente). Drain the pasta, then rinse it well under cold water to stop the cooking and cool it down. Give it a good drain so it’s not watery.
2. Making the Dressing:
In a big bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, black pepper, garlic powder, onion powder, and smoked paprika. Keep whisking until everything is smooth and nicely blended.
3. Combining Pasta and Dressing:
Add the cooled macaroni to the dressing. Stir gently to coat every piece of pasta with the creamy sauce.
4. Adding the Veggies and Eggs:
Fold in the chopped celery, red and green bell peppers, red onion, and the optional chopped hard-boiled eggs. Mix carefully to keep the salad chunky and fresh.
5. Final Seasoning and Chilling:
Taste your salad and add more salt, pepper, or vinegar if you think it needs it. Cover the bowl and pop it in the fridge for at least two hours, or better yet, overnight. This lets all the flavors come together beautifully.
6. Serving:
Just before serving, sprinkle a little extra smoked paprika on top for a splash of color and smoky taste. Serve your mac salad cold, and enjoy it as a perfect side at barbecues, picnics, or potlucks!
Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is classic, small shells, rotini, or other short pasta shapes work great too. Just be sure to cook them al dente so they hold up well in the salad.
How Long Can I Store the Mac Salad?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir gently before serving again to redistribute the dressing.
Can I Prepare This Salad Ahead of Time?
Yes! Making it the day before is actually better because it gives the flavors time to meld. Just keep it covered in the fridge until ready to serve.
What Can I Use If I Don’t Have Apple Cider Vinegar?
You can substitute white vinegar or lemon juice in equal amounts. The flavor will be slightly different but still delicious and tangy.