Mac-Daddi-Roni Salad
Mac-Daddi-Roni Salad is a bold, creamy pasta salad loaded with charred red peppers, sweet-tangy Peppadews, and spicy pepperoncini in a garlicky mayo-mustard dressing. It's a perfect make-ahead side for cookouts, potlucks, and easy lunches.
Equipment
- Large Pot
- Mixing bowl
- Sharp knife
- Cutting Board
Ingredients
- 1 lb elbow macaroni cooked al dente
- 2 large red bell peppers charred and diced
- 1/2 cup red Peppadews diced
- 1/2 cup pickled pepperoncini sliced into rings
- 1.5 cups mayonnaise full-fat preferred
- 2 tbsp mustard yellow or Dijon
- 4 cloves garlic minced
- 1 tbsp cracked black pepper coarsely ground
- 1/4 cup fresh parsley finely chopped
Instructions
- Cook elbow macaroni in salted boiling water until al dente. Drain, rinse with cold water, and drain well.
- Char red bell peppers over a gas flame or under a broiler until skin is blackened. Place in a bowl, cover, and let steam 10 minutes. Peel, remove seeds, and dice.
- Dice Peppadews, slice pepperoncini into rings, mince garlic, and finely chop parsley.
- In a large bowl, whisk together mayonnaise, mustard, minced garlic, and cracked black pepper until smooth.
- Add cooled macaroni, diced charred peppers, Peppadews, pepperoncini, and most of the parsley to the dressing. Fold gently until evenly coated.
- Cover and refrigerate for at least 1 hour. Stir before serving, garnish with remaining parsley.
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Stir well before serving; add a spoonful of mayo or a splash of milk if needed to loosen the dressing.
Reheating: This salad is served cold; do not reheat.
Best Tips: For the best texture, rinse cooked pasta under cold water until completely cool and drain very well. Charring the peppers adds essential smoky flavor—don't skip it. Use coarsely ground black pepper for the signature warmth and texture.
Variations: Add diced cooked chicken or crumbled bacon for a heartier dish. Swap Peppadews with roasted red peppers plus a pinch of sugar and red pepper flakes. Use Greek yogurt for half the mayo for a lighter dressing.