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MACARONI - Mac-Daddi-Roni Salad
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| Mac-Daddi-Roni Salad Recipe courtesy Guy Fieri, 2007 Serves: 4 to 6 servings Ingredients | |
| 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 |
Directions
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.
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