Big Mac Daddy Roni Salad

READY IN: 30mins
Recipe by Sharon123

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.

Top Review by jennyblender

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

Ingredients Nutrition

  • 453.59 g macaroni noodles, 1/4-inch tube (or use small shell pasta-or try rainbow rotini pasta-whole wheat pasta is best)
  • 354.88-473.18 ml mayonnaise (The pasta absorbs the mayo, so use enough to make it "wet". )
  • 7.39-29.58 ml minced garlic (2 tbls. is alot!)
  • 44.37 ml yellow mustard
  • 14.79 ml rice vinegar (or white vinegar)
  • 177.44 ml minced red onion (or green onions)
  • 177.44 ml minced Peppadew pepper (may substitue cubanelle or anaheim peppers-you might just use roasted red bell peppers)
  • 118.29 ml carrot, diced (can chop in the food processor)
  • 177.44 ml celery, diced (can chop in the food processor)
  • 59.14 ml diced roasted red pepper
  • 59.14 ml minced pepperoncini pepper
  • 4.92 ml sea salt
  • 7.39 ml fresh ground black pepper, to taste


  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!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a