Go Back

Guy Fieri's Macaroni Salad

Guy Fieri macaroni salad with creamy elbow pasta coated in a tangy, spicy dressing. Chilled for at least 1 hour, it gets bold flavor with roasted red peppers, banana peppers, olives, and pepperoni in every forkful.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Macaroni salad base
  • 1 lb elbow macaroni cooked and cooled
  • 4 oz pepperoni halved or quartered
  • 0.5 cup roasted red peppers diced
  • 0.5 cup banana pepper rings drained
  • 0.5 cup black olives sliced
  • 0.25 cup red onion finely diced
  • 0.5 cup shredded provolone or mozzarella
  • 1 fresh parsley for garnish
For the bold dressing
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 2 tbsp red wine vinegar
  • 1 tbsp pepperoncini brine
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the dressing
  1. Whisk together mayonnaise, yellow mustard, red wine vinegar, pepperoncini brine, garlic powder, Italian seasoning, salt, and pepper until smooth, using steady strokes to fully combine.
Cook and cool the pasta
  1. Boil elbow macaroni in a Dutch oven until tender, then drain and spread it on a sheet pan to cool quickly before mixing.
Assemble the salad
  1. Combine cooled macaroni, pepperoni, roasted red peppers, banana pepper rings, black olives, red onion, and shredded provolone or mozzarella in a large bowl.
  2. Pour the bold dressing over the pasta and toss until everything is generously coated, making sure the elbow pasta is evenly covered.
Chill and serve
  1. Taste and adjust brine, vinegar, or seasoning for the right kick, then stir again to redistribute the sauce.
  2. Refrigerate for at least 1 hour so the flavors intensify as it chills.
  3. Garnish with fresh parsley and serve chilled.

Notes

For the most even coating, cool the pasta completely before mixing and toss thoroughly right after adding the dressing. Refrigerate covered for up to 4 days; the flavors often taste best after 24 hours. Freezing is not recommended because the mayonnaise-based dressing can separate. Vegetarian swap: replace pepperoni with diced salami-style vegan deli slices or omit it and add extra olives and cheese for a similar savory hit.