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Top-down handheld photo of Mac-Daddi-Roni salad with elbow macaroni and thick garlic mustard dressing. (Guy Fieri Macaroni Salad)

Guy Fieri Macaroni Salad: The Creamy Mac-Daddi-Roni Recipe

This Guy Fieri Macaroni Salad features elbow pasta in a thick garlic-mustard dressing with roasted red peppers, tangy peppadews, and zesty pepperoncini. A bold, creamy side dish perfect for any backyard BBQ or family gathering.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz Elbow Macaroni 450g
  • 1.5 cups Mayonnaise 355ml, full-fat preferred
  • 3 tbsp Yellow Mustard 45ml
  • 4 cloves Garlic Mined
  • 0.5 cup Roasted Red Peppers 120ml, diced
  • 0.25 cup Pepperoncini 60ml, sliced rounds
  • 0.25 cup Peppadew Peppers 60ml, chopped
  • 0.25 cup Fresh Parsley 15g, finely chopped
  • 1 tsp Coarse Black Pepper 5g

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large Mixing Bowl For whisking dressing

Method
 

Preparation
  1. Boil elbow macaroni in salted water until just past al dente. Drain and rinse with cold water.
  2. In a large bowl, whisk mayonnaise, yellow mustard, and minced garlic until smooth and pale-yellow.
  3. Fold the cooled pasta into the dressing until thoroughly coated.
  4. Fold in the roasted red peppers, pepperoncini, and peppadews. Garnish with parsley and coarse black pepper.
  5. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

Ensure peppers are well-drained to keep the dressing thick.
Rinse pasta with cold water to stop the cooking and remove excess starch.