Spicy Macaroni SaladJump to Recipe
You want to know how much I love Sriracha chili sauce? I put it on everything as a condiment but it’s the main ingredient in this Spicy Macaroni Salad!
I will occasionally go through a phase where I’ll put this stuff on pretty much anything. Soups, salad, meats, whatever. It’s just delicious.
You can customize the macaroni salad to your liking after the sriracha goes in. I like some crunchy veggies and a light mayo dressing! It’s an easy side dish that’s perfect for a summer meal.
How to Make Spicy Macaroni Salad
When I was shopping for the ingredients for this dish I noticed that my local grocer carries pre-made macaroni salad in the deli section. What I loved about it is that you could barely even tell it was macaroni salad. Good thing it was labeled!
It was basically just pasta swimming in a sea of gloppy sauce with a few small chunks of veggies. It was more soup than salad.
If you’re going to make real macaroni salad, the two things that you need to get right are the macaroni and the mayo.
For starters, be careful not to overcook your macaroni. I find that mine cooks faster than the package says, so keep an eye on it. It shouldn’t be soggy at all. Al dente is the technical term.
When it’s done, drain it and drizzle it with a tiny amount of oil so the pasta doesn’t stick together.
When it comes to the mayo, I really encourage you to try to make your own if you can. Homemade mayo is leaps and bounds above any store-bought version I’ve tried. But, store-bought is fine in a pinch!
The mayo should be a light coat on the macaroni. The macaroni should, at no point, be floating.
What’s nice about homemade mayo is that it’s so flavorful that you can get away with using a lot less of it.
I like to pack in a lot of veggies in my pasta salad. Good fresh crunchy ones are the way to go. You can use almost any veggie that you like really. I went with a few of my favorites, but honestly I change it every time I make macaroni salad.
The key to veggies in a salad like this is to try to get them all basically uniform. Take your time dicing (it’s good practice). The last thing you want is to get a big chunk of red onion or something.
They should all be roughly the same size regardless of what veggies you are using.
Oh. And don’t forget the Sriracha!
I’m so addicted to this stuff. I can blow through a bottle in a week or two if I’m really in a sriracha mood.
Basically just stir all this stuff together!
When it comes to the chili sauce, start light. I’d recommend about two tablespoons. Then stir it and taste it. I used about three in my version, but like I said, I have a problem.
Also, keep in mind that the salad will get spicier if you let it sit overnight.
This is perfect for a picnic or for lunch.
Pile it high and deep!
I’m generally not a huge macaroni salad fan, but I could almost eat my weight in this stuff.
Watch out for that rooster though. He’s a spicy one!
Storing Spicy Macaroni Salad
This macaroni salad keeps beautifully and actually gets better after a day or two in the fridge. It does get a bit spicier (I think) as it sits so keep that in mind if you are making it in advance.
You can always add more spice later if you find it to be too bland!
Spicy Macaroni Salad
- 12 ounces macaroni cooked *al dente
- ½ small red onion minced
- 1 red pepper minced
- 1 Anaheim or poblano pepper, minced
- ⅔ Cup mayonnaise homemade mayo is best
- 1 tablespoon apple cider vinegar
- 2-3 Tablespoons sriracha sauce
- Salt and pepper
- Olive oil
- Cook macaroni al dente. Drain and drizzle with a bit of olive oil. Stir to make sure it isn’t sticking.
- Dice veggies to an equal size.
- Add veggies to macaroni along with mayo and chili sauce.
- Start with a small amount of mayo and sauce and work up to the desired amount. Taste frequently.
- Season with salt and pepper.
- Keeps in the fridge for 4 or 5 days without a problem.
Did you make this?
Snap a photo and tag @macheesmo so I can see your work.