Description
Experience a flavor explosion with this Spicy Jalapeno Macaroni Salad! Creamy elbow macaroni meets the kick of fresh jalapenos, complemented by crunchy cucumbers and a tangy dressing. Perfect for summer barbecues or potlucks, this salad is a crowd-pleaser that will keep your guests coming back for more!
Ingredients
Scale
- 2 cups elbow macaroni
- 2 fresh jalapenos, diced (seeds removed for less heat)
- 1 red bell pepper, chopped
- 1 cucumber, diced (preferably English)
- 1 cup sour cream
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- Fresh parsley or cilantro (for garnish)
Instructions
- Cook the elbow macaroni in salted boiling water until al dente (8-10 minutes). Drain and rinse under cold water.
- While pasta cooks, chop jalapenos, red bell pepper, and cucumber into bite-sized pieces.
- In a mixing bowl, combine sour cream, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Whisk until smooth.
- In a large bowl, mix cooled macaroni with chopped veggies. Pour the dressing over and stir until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: approximately 1 cup (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg