Big Mac Daddy Roni Salad

Recipe by Sharon123
READY IN: 30mins


  • 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


  • 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.
  • 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.
  • 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!