by Whitney Bond
June 8, 2021
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4.23 stars (9 ratings)
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This easy Spicy Macaroni Salad recipe gives a flavorful kick to a classic pasta salad with the addition of jalapenos, cayenne pepper & buffalo sauce!
This spicy macaroni salad recipe was originally posted on the blog in May 2012 when theBond family threw a BBQ for Memorial Day Weekend. The post has since been updated with shiny new photos and a fancy little video!
It was the first time I cooked originalrecipes from the blog for my friends and family in Oklahoma. The cooking experience was made even more excellent because I had a lotof help.My Dad was my sous chef, my Brother was my dishwasher and my Mom and Aunt were my taste-testers.
Pretty sure my Mom and Aunt got the best jobs in the house, but I was very grateful to everyone for their help!
The menu consisted of a couple of new recipes, a favorite recipe from the blog and Dad’s famous Oklahoma BBQ Brisket Sliders!
Check out the delicious menu below!
- Buffalo Chicken Dip
- Sweet Potato Jalapeño Fritters w/Sweet Jalapeño Sauce
- Pineapple Prosciutto Goat Cheese Wraps w/Honey-Mint Lime Glaze
- Bacon Wrapped Dates
- Berry Cream Fillo Baskets
- Dad’s Smoked Brisket
- SpicyMacaroni Salad (recipe below)
Everything on the menu except the dessert was gluten-free and half of the menu was vegetarian!
Ingredients you’ll need
- 1 cup uncooked macaroni noodles
- 3/4 cup greek yogurt
- 1/4 cup red wine vinegar
- 1/4 cup buffalo sauce
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 3 garlic cloves (crushed)
- 1 tomato (diced)
- 1/2 red onion (diced)
- 1 jalapeño (de-seeded and diced)
- 1/4 cup cilantro (chopped)
- 1/4 cup peperoncinis (chopped)
Step by step instructions
Bring a large pot of water to boil and cook the macaroni noodles according to package directions. Drain and set aside.
Prepare the salad dressing by combining the greek yogurt, vinegar and buffalo sauce. Add the chili powder, cayenne pepper and crushed garlic.
Whisk well.
Chop the tomatoes, onions, jalapeños, cilantro and peperoncinis.
Placethe cooked pasta in a large mixing bowl and add the chopped vegetables.
Add the dressing.
Mix well then place in the refrigerator to chill for one hour.
Remove at BBQ time and serve.
This recipe is not for the faint of heart! If you’re looking to tone down the spice level a notch, cut the amount of cayenne pepper, chili powder and jalapeños in half.
More side dishes to try
Be sure to add one or two of these side dish recipes to your next BBQ menu!
- Instant Pot Potato Salad
- Jicama Slaw
- Grilled Brussels Sprouts
- Watermelon Salad with Feta and Mint
- Easy 10 Minute Broccoli Salad
Spicy Macaroni Salad
This easy Spicy Macaroni Salad recipe gives a flavorful kick to a classic pasta salad with the addition of jalapenos, cayenne pepper & buffalo sauce!
Servings: 8 people
Prep Time: 15 minutes mins
Refrigeration Time: 1 hour hr
Total Time: 1 hour hr 15 minutes mins
Author: Whitney Bond
Course: Salad, Side Dish
Cuisine: American
Ingredients
- 1 cup uncooked macaroni noodles
- 3/4 cup greek yogurt
- 1/4 cup red wine vinegar
- 1/4 cup buffalo sauce
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 3 garlic cloves, crushed
- 1 tomato, diced
- 1 cup red onion, diced
- 1 jalapeño, de-seeded and diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peperoncinis, chopped
Instructions
Bring a large pot of water to boil and cook the macaroni noodles according to package directions. Drain and set aside.
Prepare the salad dressing by combining the greek yogurt, vinegar, buffalo sauce, chili powder, cayenne pepper and crushed garlic in a medium mixing bowl.
Place the cooked macaroni in a large mixing bowl, add the tomatoes, onions, jalapenos, cilantro and pepperoncinis.
Add the dressing.
Mix well then place in the refrigerator to chill for one hour.
Remove at BBQ time and serve.
Video
Notes
- Vegan Option: Replacethe greek yogurt with Veganaise, Vegan mayonnaise.
- Gluten Free Option:This recipe is gluten-free when made with gluten-free pasta, such as corn or brown rice pasta.
Nutrition Facts
Calories 76kcal (4%)Carbohydrates 14g (5%)Protein 4g (8%)Fat 1g (2%)Saturated Fat 1g (5%)Cholesterol 1mgSodium 243mg (10%)Potassium 136mg (4%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 283mg (6%)Vitamin C 9mg (11%)Calcium 32mg (3%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
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originally published May 22, 2017 — last updated June 8, 2021 2 Comments
Posted in: 4th of July Recipes, Appetizers, Buffalo Sauce, Dinner, Gluten Free Recipes, Method, Quick and Easy Recipes, Recipe Videos, Recipes, Side Dish, Super Bowl Recipes, Vegan Recipes, Vegetarian Recipes
About Whitney Bond
I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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This is a fun recipe. I added diced ham, diced up radish, red bell pepper, rather than the buffalo sauce. I added 1/2 cup Mayo, 1/2 cup sour crème, Seracha sauce, 1/4 teas. Coriander, 1/4 teas smoked paprika. Rather than sliced jalapeños, I added diced up pickled jalapeños. It was very popular. I took it to work, for a bbq.
