Spicy Macaroni Salad Recipe 445

BEST MACARONI SALAD RECIPE

Steps:

• Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions, usually 7-10 minutes. Then drain and rinse with cold water.
• In a medium bowl mix the mayonnaise, apple cider vinegar, sugar, hot sauce, garlic, 1 teaspoon salt, and 1/2 teaspoon ground pepper.
• Pour the macaroni in a large bowl. Pour the dressing over the top. Then add the chopped roasted red peppers, kale, bacon, pickle relish, and scallions.
• Toss well to coat. Then refrigerate until ready to serve.

CREAMY SPICY PASTA SALAD

Steps:

• Combine all ingredients in a medium bowl, mixing well to incorporate flavours.
• Pour dressing over cold noodles.
• Left over dressing can be placed in a jar and refrigerated for further use.
• Coleslaw dressing can be found in the salad dressing section of your supermarket.
• I have left pasta shapes unweighted as I figure you can make the amount of pasta that you need each time as the dressing will keep in the fridge. The recipe makes a large jar of dressing and it depends on how much you like your pasta coated with it.
• Please note I have listed the servings as 15 but depends on how much pasta salad each person has. The cooking time is for the pasta shapes.

SWEET MACARONI SALAD

Steps:

• Cook macaroni according to package directions. Drain and rinse in cold water; drain well., In a large bowl, combine macaroni and vegetables. Whisk together remaining ingredients until smooth and sugar is dissolved; stir into macaroni mixture. Refrigerate, covered, overnight.

SPICY MACARONI SALAD

Steps:

• Cook pasta until al dente.
• Mix all ingredients together. Use enough EVOO to coat.
• Chill.

INSTANT POT® SPICY MACARONI SALAD

Steps:

• Place macaroni into the bottom of a multi-functional pressure cooker (such as Instant Pot®) and pour in water. Add a trivet on top of that, so that it sits above the the water, and place the egg on it. Close and lock the lid; turn the valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove the egg and place into a bowl of ice water for 5 minutes; remove the trivet.
• Leave the macaroni in the liner, but remove it from the Instant Pot® to avoid additional residual cooking. Add several ice cubes and cold water to the liner, stirring macaroni, which will stop the cooking process.
• Pour macaroni into a colander; drain very well to avoid a watery macaroni salad. Dry out the inside of the liner and return the macaroni to the liner.
• Peel the egg and dice. Add egg, red bell pepper, pepper Jack cheese, jalapeno, celery, and onion to the pot and stir.
• Whisk mayonnaise, vinegar, Sriracha, salt, garlic powder, cayenne, and black pepper together in a small bowl. Add dressing to the macaroni mixture, stir until well incorporated. Transfer the salad to a bowl and refrigerate for at least 1 hour, allowing time for the flavors to meld.

SOUTHWESTERN MACARONI SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, corn, green pepper, red onion and olives., In a jar with a tight-fitting lid, combine the lime juice, oil, vinegar and seasonings; shake well. Pour over pasta mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled.

SPICY MACARONI SALAD

Steps:

• Boil macaroni according to package.
• Drain and rinse in cold water to chill.
• Dice tomato, pepper and onion.
• In a large mixing bowl add macaroni, diced vegetables, and spices.
• Toss until spices are mixed evenly.
• Add mayonnaise and mix thoroughly.
• Chill for at least 1 hour before serving.

CLASSIC MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
• In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

CHEF JOHN'S CLASSIC MACARONI SALAD

Steps:

• Whisk 1 cup mayonnaise, vinegar, Dijon mustard, salt, black pepper, and cayenne pepper together in a bowl until well blended; whisk in sugar. Stir in celery, red bell pepper, carrot, onions, and jalapeno and poblano peppers. Refrigerate until macaroni is ready to dress.
• Bring a large pot of well salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through, 8 to 10 minutes. Drain but do not rinse. Allow macaroni to drain in a colander about 5 minutes, shaking out moisture from time to time. Pour macaroni into large bowl; toss to separate and cool to room temperature. Macaroni should be sticky.
• Pour dressing over macaroni and stir until dressing is evenly distributed. Cover with plastic wrap. Refrigerate at least 4 hours or, ideally, overnight to allow dressing to absorb into the macaroni.
• Stir salad before serving. Mix 1 tablespoon mayonnaise and 1 tablespoon water into salad for fresher look.

MINDY'S MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes, or until al dente. Drain and rinse under cold water.
• In a large bowl, mix the macaroni, celery, sweet onion, pimentos, and pickle. In a separate bowl, mix the creamy salad dressing, mustard, vinegar, sugar, and salt. Stir dressing into the macaroni mixture. Fold in the eggs. Chill in the refrigerator at least 2 hours before serving.