Mac-Daddi-Roni Salad

By Addie

Recipe courtesy Guy Fieri, 2007
Show: Guy's Big Bite
Episode: Stick to Your Ribs

Ingredients

• 16 ounces macaroni pasta
• 1 cup mayonnaise
• 1 cup sour cream
• 1 tablespoon minced garlic
• 3 tablespoons yellow mustard
• 1 tablespoon white vinegar
• 3/4 cup minced red onion
• 1/2 cup minced roasted red bell pepper
• 3/4 cup celery, diced
• 1/2 cup minced pepperoncini
• 1 teaspoons sea salt
• 1 tablespoon freshly ground black pepper

Preparation

Step 1

In a medium pot, boil water. Once it comes to a full rolling boil, add salt. Now add your pasta, and cook until al dente, then place into an ice water bath briefly and drain.

In a mixing bowl add your mayonnaise, sour cream, garlic, mustard, and vinegar. Mix to combine, and place in the fridge to keep it chilled while your pasta cools down.

When your pasta has cooled off, mix in the mayonnaise mixture and all your vegetables. Now season with salt and pepper and stir to combine. Chill in the fridge for at least 1 hour for all the flavors to combine.
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REVIEWS:

I've been making this pasta salad for a while and it never fails to be a favorite. Love the zing in the dressing and tastes even better the next day. Great recipe!

Loved it! omitted a couple ingredients that I didn't have on hand like peppadew peppers.

Love this version of macaroni salad! everyone one that has tried it really liked it as well!

I finally made this macaroni salad after I spotted peppadew peppers on the olive bar at Shop Rite. To my surprise they are sweet not hot like I imagined. I loved this salad! The veggies and the peppers take it up a level from ordinary macaroni salad. The dressing is really good considering the ingredients are not far from the norm, I think the yellow mustard makes it. Plan on making it again, goes with everything from BBQ to sandwiches. I would even throw in a can of tuna to the leftovers for a great lunch.

Very tasty. The salad came out quite strongly flavored with the pepperoncini (I used 12 small and red onion. I made the dressing half mayo and half buttermilk and it came out fine. The peppadew peppers add some sweetness. The onion and garlic mellow a lot after a day in the fridge.

My family just love it. I omitted the celery and carrots because my husband is a very picky eater. I was asked to make it again.

This is the absolute best macaroni salad I have ever made! I live in a tiny village on Kodiak Island in the Gulf of Alaska and we have no grocery store so I didn't have the peppadews but it was still excellent without them! I doubt I will ever make my old macaroni salad again, why should I when I have this crowd pleaser? I love your show!

We love this macaroni salad! We bring it to every BBQ, party, etc.... and it is ALWAYS a hit! We do not have access to Peppadew peppers so I have subbed out sweet cherry peppers and a few hot chili peppers for a little kick---and it turns out fabulous every time! The 5 minute prep time listed on the recipe is a laugh!!! If I had a sous chef pre chop everything and all I had to do was stir, then sure! I would definitely say it takes at least 30 minutes if not longer to chop all of the ingredients, but well worth the time! Just saw another review that says Peppadews are at Fresh and Easy---will have to try them out, but hubby may not want me to tweak the recipe too much.

I love this pasta salad. Pasta salad is a staple at all summer events with my family and friends, and I have tried out a LOT of recipes over the years. This recipe has been the best received, and everyone is asking me for the recipe!
I did make some changes from the original recipe. I am not a celery fan, so I used 1/4c of diced celery instead of 3/4c and loaded up on the other veggies in its place. I subbed banana peppers instead of pepperoncinis because they are less spicy and some of the people I cook for don't care for spicy (although I do! I couldn't find peppadews (I finally found them yesterday and will be trying out the recipe again this week, so excited! so I doubled up on the banana peppers. I used 1.5 cups of mayo, because 2 seemed like an awful lot. The salad was plenty moist and stayed that way in the fridge as leftovers. I used light mayo. Instead of yellow mustard, I used Jack Daniels spicy mustard and it provided a really nice unexpected kick. Finally, the big game changer.... I added crumbled feta. So simple! Do not make this recipe without the feta- it's a totally different salad without it and while still good, not as fabulous. I highly recommend this recipe for all meals- whether it's a holiday cookout or burgers for two on a weeknight after work. Keeps well in the fridge- I made a double batch for a July 4th cookout for 10 and it was still good days later. Enjoy!

If you are tired of the same old hum-drum macaroni salad that you eat at picnics and outings out of obligation/politeness, this recipe is for you! DO try to get the pappadew peppers -- I also found them at the grocery store deli counter where the olives and other garnishes are. They add just the right spark to this recipe. Improvising won't really do on this one. I try to use the elbows with ridges if I can find them to give the dressing more to cling to.

This potato salad was absolutely delicious! The flavors are unique and offer a wonderful new take to potato salad. If you can try to find the peppadew peppers. They add a unique sweet and hot flavor to the salad that I don't know a different pepper would be able to offer. I was able to find them at the olive bar of my grocery store. I will most definitely be using this recipe for future barbecues.

I made this salad last summer and it was a hit at a friend's BBQ. People who told me that they don't usually like macaroni salad loved this one. In fact, I was requested to bring it again this year. The first time I made it, the only place I could find the Peppadews were at Whole Foods. I recently saw them at Fresh and Easy for much less. (I live in Southern California. This recipe is definitely and keeper!