1-First Step: Bring a large pot of salted boiling water to a rolling boil. Add 16 oz (454 g) 1/4-inch tube macaroni and cook until al dente, about 8-10 minutes or 1-2 minutes less than package directions. This keeps the pasta firm to hold up in the salad. Immediately drain and plunge into an ice water bath for 2-3 minutes to stop cooking, prevent mushiness, and cool quickly. Drain well and shake off excess water. Pro tip: The ice bath is key for texture control in your Guy Fieri macaroni salad.

2-Second Step: While pasta cools, grab a medium bowl and whisk together 2 cups (480 ml) mayonnaise, 2 tbsp (30 ml) minced garlic, 3 tbsp (45 ml) yellow mustard, and 1 tbsp (15 ml) white vinegar. Mix until smooth and fully emulsified; the dressing should be creamy and cohesive. Pop it in the fridge for 10-15 minutes to chill. For lighter dressing, swap half the mayo for Greek yogurt here. Vegan? Use plant-based mayo. This builds the heart of your macaroni salad dressing.

3-Third Step: In a large mixing bowl, gently fold the cooled, drained pasta into the chilled dressing. Add 3/4 cup (180 ml) minced red onion, 3/4 cup (180 ml) minced roasted red bell pepper, 1/2 cup (120 ml) diced carrot, 3/4 cup (180 ml) diced celery, 1/4 cup (60 ml) diced peppadew peppers, and 1/4 cup (60 ml) minced pepperoncini. Use a spatula to combine evenly without smashing the pasta. Taste and adjust if needed before seasoning.

4-Fourth Step: Sprinkle in 1 tsp (5 ml) sea salt and 1 tbsp (15 ml) freshly ground black pepper. Mix thoroughly to distribute. Start light and add more to taste, as flavors intensify during chilling. For gluten-free, ensure your pasta swap is fully cooked al dente too. This layers seasoning for balanced Guy Fieri macaroni salad taste.

5-Final Step: Cover and refrigerate for at least 1 hour, ideally overnight, to let flavors meld. The chill time blends the creamy dressing with tangy peppers and crunchy veggies beautifully. Stir before serving. For potluck, make ahead up to a day. Keeps that fresh crunch!