Description
Spicy Jalapeño Macaroni Salad is a vibrant and zesty twist on a classic favorite, perfect for summer gatherings and picnics. This creamy dish combines elbow macaroni with fresh jalapeños, crunchy red bell peppers, and green onions, delivering a flavor explosion that tantalizes the taste buds. Easy to prepare and customizable to your spice preference, this salad will have your guests clamoring for more at any barbecue or family dinner.
Ingredients
Scale
- 2 cups elbow macaroni
- 1–2 fresh jalapeños, chopped (seeds removed for less heat)
- 1 red bell pepper, diced
- 4 green onions, sliced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt & pepper to taste
Instructions
- Cook elbow macaroni in salted boiling water until al dente (8-10 minutes). Drain and cool under cold water.
- Chop the jalapeños, red bell pepper, and green onions while the pasta cooks.
- In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
- Add cooled macaroni and chopped vegetables to the dressing; stir until well combined.
- Season with salt and pepper to taste. Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg