Guy Fieri's Mac-Daddi-Roni Salad: An Incredible 7-Layer Pasta Delight
A creamy, layered pasta salad featuring elbow macaroni, fresh vegetables, and a tangy dressing.
Ingredients
Pantry
- 1 pound elbow macaroni
- 1.5 cups mayonnaise
- 0.5 cup sour cream
- 2 tablespoons Dijon mustard
- 0.25 cup apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sugar
- Salt and pepper to taste
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1 cup grated sharp cheddar cheese
- 0.5 cup sliced green onions
- 1 cup frozen peas (thawed)
Instructions
- Cook elbow macaroni according to package instructions until al dente, then rinse under cold water.
- Prepare the dressing by combining mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, sugar, salt, and pepper. Mix well.
- Dice celery and red bell pepper, slice green onions, and prepare other ingredients.
- Combine cooled pasta, chopped celery, red bell pepper, peas, green onions, and cheddar cheese in a large bowl.
- Pour the dressing over the pasta mixture and stir gently to coat all ingredients. Refrigerate for at least 30 minutes before serving.
Notes
For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.