Description
Guy Fieri’s Mac-Daddi-Roni Salad is a vibrant and creamy dish that’s perfect for any gathering. This salad combines tender macaroni with a tangy, flavorful dressing and a colorful mix of fresh vegetables and peppers. It’s easy to prepare, satisfying, and guaranteed to be a hit whether as a side or a main dish.
Ingredients
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16 ounces macaroni (1/4-inch tube)
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2 cups mayonnaise
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2 tablespoons garlic, minced
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3 tablespoons yellow mustard
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1 tablespoon white vinegar
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3/4 cup red onion, minced
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3/4 cup roasted red bell pepper, minced
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1/2 cup carrot, diced
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3/4 cup celery, diced
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1/4 cup peppadew peppers, diced
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1/4 cup pepperoncini, minced
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1 teaspoon sea salt
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1 tablespoon freshly ground black pepper
Instructions
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Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 8-10 minutes. Drain and immediately place in an ice water bath to cool.
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In a medium bowl, whisk together mayonnaise, yellow mustard, and white vinegar until smooth. Chill in the refrigerator while the pasta cools.
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Once macaroni is fully cooled, drain and gently fold into the chilled dressing.
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Add minced garlic, red onion, roasted red bell pepper, carrot, celery, peppadew peppers, and pepperoncini. Mix well.
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Season with sea salt and freshly ground black pepper to taste.
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Cover and refrigerate for at least one hour before serving to let flavors meld.
Notes
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For extra crunch, sprinkle toasted sunflower seeds or chopped walnuts before serving.
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Add diced turkey bacon for a smoky twist.
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Substitute half the mayonnaise with Greek yogurt to lighten the salad.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes