Spicy Macaroni Salad
User Reviews
4.2
27 reviews
Good
Spicy Macaroni Salad
Report
This easy Spicy Macaroni Salad recipe gives a flavorful kick to a classic pasta salad with the addition of jalapenos, cayenne pepper and buffalo sauce! It's the perfect side dish for a summer BBQ or football tailgate.
Share:
Ingredients
- 2 cups uncooked elbow macaroni noodles
- ¾ cup Greek yogurt or mayonnaise
- ¼ cup red wine vinegar
- ¼ cup buffalo sauce
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 3 cloves garlic crushed
- 1 tomato diced
- 1 cup red onion minced
- 1 Jalapeño seeded and minced
- ¼ cup fresh cilantro chopped
- ¼ cup peperoncinis chopped
Instructions
- Bring a large pot of salted water to boil on the stove. Cook the macaroni noodles according to package directions. Once the pasta is done cooking, drain it in a colander in the sink. Rinse the pasta with cold water to stop the cooking process and cool down the noodles. Transfer the noodles to a large bowl and set them aside.
- Prepare the salad dressing by combining the greek yogurt, red wine vinegar, buffalo sauce, chili powder, cayenne pepper, and crushed garlic in a medium mixing bowl.
- Add the diced tomatoes, onions, jalapenos, cilantro and pepperoncinis to the bowl with the cooked macaroni noodles. Pour the dressing into the bowl, and stir to combine everything.
- Transfer the salad to the refrigerator to chill for at least 30 minutes to allow the flavors to combine. You can also make the salad, cover and refrigerate it up to 24 hours before serving.
Notes
- Since spicy is in the name of the recipe, just know that this macaroni salad is spicy! If you want a more mild macaroni salad with the flavor of buffalo sauce, omit the cayenne pepper and jalapeno. You’ll still get a kick of spice and the flavor of buffalo sauce, but it will cut down on the heat.
- To make this recipe gluten free, substitute in gluten-free macaroni noodles.
- To make this recipe vegan, peplace the greek yogurt with vegan mayonnaise.
- Store spicy macaroni salad leftovers in the refrigerator for up to 5 days. I always recommend eating the salad cold, and storing it in an airtight container to preserve the fresh flavors.
Nutrition Information
Show Details
Calories
125kcal
(6%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
1g
(2%)
Cholesterol
1mg
(0%)
Sodium
243mg
(10%)
Potassium
179mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
258mg
(5%)
Vitamin C
9mg
(10%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Cholesterol | 1mg | 0% |
| Sodium | 243mg | 10% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 258mg | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
27 reviews
Good
Other Recipes
You'll Also Love
