Description

Guy’s Mac Salad is a creamy, tangy, and refreshing macaroni salad perfect for summer BBQs. This classic comfort food features tender elbow macaroni tossed in a smooth dressing made from mayonnaise, sour cream, apple cider vinegar, and Dijon mustard, combined with crunchy vegetables like shredded carrots, bell peppers, celery, and green onions. Served chilled, it’s an easy side dish that complements grilled meats and picnic fare beautifully.

Ingredients

Scale

Pasta

8 oz elbow macaroni (can swap for gluten-free pasta)

Dressing

1 cup mayonnaise (consider using Greek yogurt for a lighter option)
1/2 cup sour cream (extra Greek yogurt can replace it)
1 tbsp apple cider vinegar (adjust to taste)
1 tsp Dijon mustard (can substitute with yellow mustard)
1 tsp sugar (adjust to your palate)
1/2 tsp garlic powder (fresh garlic can enhance flavor)

Vegetables & Mix-ins

1 cup shredded carrots (can swap with grated zucchini)
1/2 cup diced green bell pepper (red or yellow bell pepper works too)
1/2 cup diced celery (omit for a smoother texture if desired)
1/2 cup chopped green onions (add diced hard-boiled eggs if desired)
1/2 cup diced sweet pickles/relief (optional for sweetness and tang)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to cool completely, stopping the cooking process and preventing sticking.
Prepare the dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, and garlic powder until the mixture is smooth and creamy.
Combine ingredients: Gently fold the cooled macaroni into the dressing. Add the shredded carrots, diced bell pepper, diced celery, and chopped green onions. Mix carefully to ensure all ingredients are evenly coated with the dressing without mashing the pasta or vegetables.
Chill the salad: Cover the bowl with plastic wrap or transfer the salad into an airtight container. Refrigerate for 30 minutes to 1 hour to allow the flavors to meld and the salad to chill thoroughly.
Serve: Before serving, give the salad a quick stir. Optionally, garnish with extra green onions or diced hard-boiled eggs for added flavor and texture. Serve chilled as a refreshing side dish for summer gatherings.

Notes

You can substitute gluten-free pasta to make this recipe gluten-free.
Using Greek yogurt in place of mayonnaise or sour cream lightens the dish while maintaining creaminess.
Replace the carrots with grated zucchini for a different vegetable profile.
Omit diced celery if you prefer a smoother texture.
Adding diced hard-boiled eggs adds richness and extra protein.
Adjust apple cider vinegar and sugar according to your taste to balance tanginess and sweetness.
The salad keeps well refrigerated for up to 2 days but is best enjoyed fresh.