With the start of the Memorial Day Weekend, I’m posting this recipe that seems fitting for all of the crazy barbecues, parties and gatherings that’ll be taking place across the country. I’m not sure if you’ve heard of this salad, but it’s a Guy Fieri recipe which I’ve depended on for many a picnic at my own house. It’s a slight twist on the “same ol'” macaroni salad and has quite a bit more freshness and “pop” than the original typical versions. There are many kinds of pasta salads out there, but ever since making this for the first time…when I want just a good old picnic macaroni salad, I always go for this one. Give it a try… you’ll be glad you did!
Recipe courtesy Guy Fieri, 2007
16 ounces macaroni pasta, 1/4-inch tube
2 cups mayonnaise
2 tablespoons minced garlic
3 tablespoons yellow mustard
1 tablespoon white vinegar
3/4 cup minced red onion
3/4 cup minced roasted red bell pepper
1/2 cup carrot, diced
3/4 cup celery, diced
1/4 cup diced peppadew peppers
1/4 cup minced pepperoncini
1 teaspoons sea salt
1 tablespoon freshly ground black pepper
In a medium pot, boil water and add salt. Add pasta, cook until al dente, 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 down.
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.