This macaroni salad is what backyard dreams are made of — creamy, tangy, and packed with crunch. Inspired by Guy Fieri’s signature bold flavors, it’s the kind of side dish that steals the show at any cookout or family dinner.
The dressing has a perfect mix of zing from Dijon and apple cider vinegar balanced with just enough creaminess to keep you coming back for another scoop.
Table of Contents
Why You’ll Love This Guy Fieri’s Creamy Macaroni Salad
This isn’t your average picnic pasta salad — it’s a flavor-packed twist built for real food lovers.
- Creamy mayo and sour cream base for smooth texture
- Tangy Dijon and apple cider vinegar for a zesty punch
- Crunchy veggies for color and bite
- Quick, simple, and ready in under 25 minutes
- Perfect for cookouts, BBQs, and potlucks
- Tastes even better after chilling overnight
When I first made this, it reminded me of the cookouts we used to have behind my mom’s food truck in Texas. The long picnic tables, laughter, and the mix of smoky ribs with cold pasta salad — that’s what this dish brings back. It’s nostalgia, flavor, and family all in one bowl.
Ingredients You’ll Need
Simple pantry ingredients that blend into creamy perfection.
Main Ingredients:
- 1 lb elbow macaroni – classic shape that holds the dressing
- 1 cup mayonnaise – creamy backbone of the salad
- 1/4 cup sour cream – adds tang and richness
- 2 tbsp apple cider vinegar – brightens the dressing
- 1 tbsp Dijon mustard – gives a kick and depth
- 1 tsp sugar – balances the acidity
- 1/2 tsp salt – to enhance flavor
- 1/2 tsp black pepper – freshly cracked for a hint of spice
- 1/2 cup diced red onion – adds crunch and color
- 1/2 cup diced celery – gives a crisp, refreshing bite
- 1/2 cup diced red bell pepper – for sweetness and color
- 1/4 cup chopped fresh parsley – bright finish
Optional Add-Ons or Substitutes:
- Add diced pickles for extra tang
- Use Greek yogurt instead of sour cream for a lighter twist
- Toss in shredded carrots for added crunch
- Add a pinch of smoked paprika for depth
- Try chopped boiled eggs for richness
- Substitute green onions for red if you want it milder
Step-by-Step Instructions
The key to great macaroni salad is balance — creamy but not heavy, tangy but not sharp.
- Cook the Pasta: Boil elbow macaroni in salted water until al dente. Drain and rinse with cold water to stop cooking. (Jake’s tip: rinse well — this prevents sticking and keeps your salad cool and creamy.)
- Make the Dressing: In a large bowl, whisk together mayonnaise, sour cream, Dijon, vinegar, sugar, salt, and pepper.
- Add the Veggies: Stir in diced onion, celery, bell pepper, and parsley. Mix gently to coat.
- Combine: Add the cooled pasta into the dressing and toss until everything’s well combined.
- Chill: Cover and refrigerate for at least an hour before serving. (This step lets flavors come together perfectly.)
Quick Reminders:
- Always cool pasta before adding dressing.
- Adjust salt and pepper after chilling.
- Chill at least one hour for best texture.
- Add parsley just before serving for freshness.
Expert Tips for Success
Want to make this macaroni salad pop with flavor? Here’s how to get it right every time.
- Cook pasta just past al dente for a softer, creamier bite.
- Don’t skip the vinegar — it makes the dressing shine.
- Chill before serving so the flavors fully blend.
- Use a mix of mayo and sour cream for creamy tang.
- Dice veggies small so each bite has even crunch.
- Make extra dressing if you plan to serve it the next day — pasta absorbs moisture.
- Taste before serving — a little salt and acid at the end can elevate it.
If you love creamy sides like this, you’ll also enjoy my Mexican Street Corn Pasta Salad or the comforting Easy Corn Pudding Recipe. Both bring that summer cookout energy right to your table.
Serving Suggestions
This salad is the perfect partner for grilled and smoked dishes. Serve it chilled with your favorite barbecue or picnic spread.
- Pair with smoky ribs or grilled chicken
- Serve with pulled pork sandwiches or burgers
- Add to a summer buffet with baked beans and coleslaw
- Great side for potlucks or backyard parties
- Pairs well with my Garlic Parmesan Dinner Rolls
- Serve next to refreshing Strawberry Spinach Salad for contrast
A big bowl of this next to the grill is pure summer happiness — creamy, cool, and full of personality.
Storing and Reheating
This salad stores perfectly for make-ahead meals or parties.
How to Store It:
- Store in an airtight container in the fridge for up to 4 days.
- Stir before serving to recoat pasta.
- Add a spoonful of mayo if it looks dry.
- Keep chilled — it’s not meant to be reheated.
- Avoid freezing; mayo doesn’t thaw well.
How to Reheat It:
- This salad is best served cold — no reheating needed.
- For serving after storage, mix in a splash of vinegar or mayo to refresh.
- Let it sit at room temperature for 10 minutes before serving cold for best flavor.
It actually gets better after a day in the fridge — the flavors meld and deepen beautifully.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! It’s even better the next day. Just refrigerate and stir before serving.
Can I use a different pasta?
Yes, small shells, rotini, or ditalini work great too — just keep the shape bite-sized.
What makes this different from classic macaroni salad?
The mix of sour cream, Dijon, and vinegar gives it more zip and balance than traditional all-mayo recipes.
Final Thoughts
Guy Fieri’s Macaroni Salad isn’t just a side — it’s the bold, creamy flavor bomb every BBQ table needs. Tangy, crunchy, and full of backyard charm, it’s proof that simple ingredients can make unforgettable food.
- Chill it well for the best flavor.
- Keep the crunch with fresh veggies.
- Always season with heart.
From my Texas kitchen to your cookout, this salad is all about good food, good friends, and good times.
Guy Fieri’s Ultimate Creamy Macaroni Salad
Ingredients
Equipment
Method
- Boil elbow macaroni in salted water until al dente. Drain and rinse with cold water to stop cooking.
- In a large bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
- Stir in diced red onion, celery, red bell pepper, and parsley. Mix gently to coat.
- Add the cooled pasta into the dressing and toss until well combined.
- Cover and refrigerate for at least an hour before serving.
Nutrition
Notes
- For extra tang, try adding diced pickles or a splash more vinegar.
- The salad tastes even better the next day — great for prepping ahead.
- Dice all veggies finely to ensure every bite has balanced crunch and color.
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