Total Time
30mins
Prep 15 mins
Cook 15 mins

I love a good macaroni salad! Recipe courtesy Guy Fieri, 2007, changed around just a bit! Macaroni salad was first found in early 20th century cookbooks.

Ingredients Nutrition

  • 16 ounces macaroni noodles, 1/4-inch tube (or use small shell pasta-or try rainbow rotini pasta-whole wheat pasta is best)
  • 1 12-2 cups mayonnaise (The pasta absorbs the mayo, so use enough to make it "wet". )
  • 12-2 tablespoon minced garlic (2 tbls. is alot!)
  • 3 tablespoons yellow mustard
  • 1 tablespoon rice vinegar (or white vinegar)
  • 34 cup minced red onion (or green onions)
  • 34 cup minced Peppadew pepper (may substitue cubanelle or anaheim peppers-you might just use roasted red bell peppers)
  • 12 cup carrot, diced (can chop in the food processor)
  • 34 cup celery, diced (can chop in the food processor)
  • 14 cup diced roasted red pepper
  • 14 cup minced pepperoncini pepper
  • 1 teaspoon sea salt
  • 1 12 teaspoons fresh ground black pepper, to taste

Directions

  1. In a medium saucepot, boil water and add salt. Add pasta, cook until al dente,about 8-9 minutes, and place into an ice water bath.
  2. In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools. To cool quickly, spread pasta on a baking sheet and place in refrigerator for about 20 minutes, or till cool.
  3. When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine. This is even better the next day!
Most Helpful

5 5

Really great...and forgiving if you forget any of the veggies. Easy 5 stars from me! Thanks Sharon123

5 5

Great salad. We loved the different flavors in this salad. Will have it often.

5 5

I was looking for something different from the same old same old mac salad, when I ran across this! I did not have the peppadew pepper, so I omitted it and the roasted red pepper. We thought it was fabulous and really like the kick of the pepperoncini. Like you said, when I first mixed the mayo mixture with the pasta it seemed quite wet, but after it is refrigerated the pasta will absorb a lot of it. Will be making this recipe again!