Guy Fieri’s Famous Mac Salad is a creamy, tangy, and downright tasty take on classic macaroni salad. It’s packed with tender pasta, crunchy veggies like celery and onion, and a zesty dressing that brings it all together. This salad stands out with its perfect balance of flavors and that signature Guy Fieri kick that makes it extra fun to eat.
I love making this mac salad whenever I want something easy to bring to a cookout or just enjoy as a cool side on a warm day. The great thing is it’s super simple to whip up but always gets compliments. I especially like to let it chill for a few hours—it helps all the flavors come alive and makes it even better to dig into.
One of my favorite ways to serve this is alongside grilled burgers or barbecue ribs, where the creamy texture helps balance the smoky flavors perfectly. It’s the kind of salad that everyone at the table goes back for seconds on, and it’s great as leftovers too. Give it a try next time you want something classic with a little extra something special!
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds the dressing well and offers a nice bite. If you’re out, small shells or rotini work great as alternatives.
Mayonnaise & Sour Cream: Mayonnaise adds creaminess, while sour cream brings a slight tang. Greek yogurt can replace sour cream for a lighter option.
Vinegar: White or apple cider vinegar gives brightness. Lemon juice can be swapped in for a fresher, citrusy twist.
Mustard: Yellow mustard adds a mild tang, Dijon gives a sharper taste. Choose based on your flavor preference.
Veggies: Red bell pepper, celery, and red onion add crunch and color. You can add chopped pickles or green onions for a different crunch and flavor.
How Do You Make Sure the Macaroni Salad Isn’t Watery or Soggy?
Keeping the salad creamy without it getting watery or soggy can be tricky. Here are some tips:
- Cook pasta to al dente to avoid mushiness.
- Rinse pasta under cold water after draining. This stops the cooking and cools the macaroni quickly.
- Drain the pasta very well to remove excess water.
- Mix the pasta with dressing only once it’s completely cool to prevent it from thinning out.
- Chill the salad for 1-2 hours; this helps flavors blend and thickens the dressing.
Equipment You’ll Need
- Large mixing bowl – I like using a big bowl so everything can be mixed easily without spilling.
- Pot for boiling pasta – choose a roomy pot to cook the macaroni evenly and prevent it from sticking.
- Colander – makes draining the cooked pasta quick and mess-free.
- Whisk – helps blend the mayonnaise, sour cream, vinegar, and seasonings smoothly.
- Cutting board and knife – for chopping the red bell pepper, celery, and red onion easily.
Flavor Variations & Add-Ins
- Swap mayo with Greek yogurt for a lighter, tangy flavor and fewer calories.
- Add cooked chopped bacon or crumbled turkey bacon for extra smoky richness.
- Mix in chopped pickles or jalapeños for some zing and spice.
- Use shredded cheddar or pepper jack cheese for a cheesy twist and extra flavor.
How to Make Guy Fieri’s Famous Mac Salad
Ingredients You’ll Need:
- 2 cups elbow macaroni
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon mustard (yellow or Dijon)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup red bell pepper, finely diced
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- Paprika or chili powder for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and cook the macaroni, plus at least 1 to 2 hours in the fridge to chill and let the flavors come together. Easy and quick!
Step-by-Step Instructions:
1. Cook the Macaroni:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until just tender (al dente). Drain the pasta and rinse it under cold water to cool it down and stop extra cooking. Drain well so the macaroni isn’t watery.
2. Make the Dressing:
In a large bowl, add the mayonnaise, sour cream, vinegar, sugar, mustard, garlic powder, onion powder, salt, and black pepper. Whisk everything together until smooth and well combined.
3. Combine Pasta and Dressing:
Add the cooled macaroni to the dressing and stir gently to make sure every piece is coated with the creamy mixture.
4. Add the Veggies:
Fold in the finely diced red bell pepper, celery, and red onion. Mix well so the veggies are evenly spread throughout the salad.
5. Chill and Serve:
Cover the bowl and place it in the fridge for at least 1 to 2 hours. This resting time helps the flavors meld beautifully. Before serving, give it one last stir and sprinkle paprika or chili powder on top for a pop of color and a little kick, if you like.
Serve the mac salad chilled. It’s a perfect side dish for BBQs, potlucks, or any casual gathering!
Can I Use Frozen Macaroni for This Salad?
It’s best to use dried elbow macaroni for this recipe. If you only have frozen cooked pasta, make sure it’s completely thawed and drained well before mixing to avoid extra moisture making the salad soggy.
Can I Make the Mac Salad Ahead of Time?
Absolutely! Prepare the salad a day in advance and refrigerate it. The flavors actually improve after resting, making it even tastier the next day.
How Should I Store Leftovers?
Keep any leftovers in an airtight container and store them in the fridge for up to 3 days. Give it a good stir before serving again.
Can I Substitute Mayonnaise or Sour Cream?
Yes, you can swap mayonnaise with Greek yogurt for a lighter option or use all mayo if you prefer a richer salad. Similarly, sour cream can be replaced with plain yogurt for a tangy twist.