"This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions." — HAWAIIAN_MOMMA
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1 (8 ounce) package
uncooked elbow macaroni
green onions, sliced
jalapeno peppers, seeded and chopped
Wow! Let me start off by saying that I didn't have all the ingredients called for so I had to do some substitutions. Instead of Cider Vinegar I used 1/2 Red Wine Vinegar & 1/2 Balsamic Vinegar. I also didn't have Jalapenos, plus I had to feed this to my kids so I used Yellow Peppers instead, which are much more mild. I also didn't add all of the mayo cause I ran out, but it was only like 3 tablespoons short, which turned out perfect. Once I was done putting it together, I decided to add a little handful of cilantro since it seemed like a good match. [Great choice by the way!] This Mac Salad was OUTSTANDING. I really, really liked it & I am NOT typically a Mac Salad fan. I will definately make this again. Infact, I can't wait to make it for my family who loves spicy stuff. Thanks for the recipe!!
Oh gosh, I hate to be the party-pooper here...
This salad came out better than most...however, I had to make a few adjustments. I started right away by cutting the vinegar in half. Also, it was a bit too salty for the men in my house, so next time I'll only add salt to taste. To this recipe I also added a tsp. of pimentos, a tad more sugar and a finely diced carrot. With my changes, I'll probably make this salad again!
We loved it - but be warned - this is SPICY (and I only used one large jalapeno). If you are having company I would suggest making another macaroni salad along side this one and warn everyone that this salad is spicy!! I ended up trying Mom's Macaroni Salad (on this site) and it was a perfect compliment to this one. No mayo and on the sweet side. Both are keepers!!!
I really liked this recipe because it doesn't have alot of mayo, which I don't like. I doubled the recipe using 1 16oz bag of shell pasta. I added chopped red bell pepper and chopped olives for color. I thought using 4 jalepeno's would be too much, but I chopped them finely and it was perfect, I love the faint spicyness. I will definetly make it again. Thanks Hawaiian Momma!
It has been years since I have made macaroni salad and I usually make the recipe off the Hellman's jar. This was good. I was a little concerned with the amount of vinegar in the sauce because it had an overpowering smell, but it gelled in the end and was fine. I only used 1/2 of a jalopeno because mine were HUGE, but I wish I had used the whole thing because for some reason when they are chopped up fine they are not that spicey. I think you have to make this several hours ahead so the flavors have time to mix and the sauce firms up. I will make this again. Thanks for sharing.
So very tasty. I added a tablespoon of sweet pickle relish. Either way it's a wonderful dish.
We loved this!! Even made it with potatoes. And the surprise of the jalapenos, you never know just how hot it's going to be. And definitely double the recipe. The leftovers are just as good.
i absolutely loved this recipe, and so does everyone who tries it! the spiciness is a surprising change that sets this recipe apart and makes it memorable. i changed a few things: i used regular onions instead of green, chopped up a red bell pepper for color, added fresh cilantro, and used fresh ground black pepper instead of white pepper. also, if you want to make this even spicier, DON'T take out the membranes and seeds- that's where all the heat is!
anyway, thanks so much for sharing this wonderful recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Kim's Macaroni Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 205
Make a quick, colorful, creamy salad that’s slightly sweet and tart.
This salad is light and so delicious, the perfect summer side dish.
This classic macaroni salad recipe is the ideal side for picnics and barbeques.