Looking for a spicy dish to serve this summer for picnics and BBQs? Look no further. We are sharing our creamy sriracha macaroni salad recipe on the blog today.
With the glory days of spring and summer just around the corner, you will want to double this recipe and seriously consider sharing it with friends and family. It is so darn good. The spicy sweetness of the sriracha sauce with the creamy macaroni salad is a perfect combination.
Your friends and family will need a bit of a warning because this sriracha macaroni salad has a kick. When they sing the praises of this new recipe, tell them it is top secret or… you could tell them you found it here on Mommcan.com! (smile, hint, hint)
Sriracha Macaroni Salad In Instant Pot or Stove Top!
Note: I made this recipe using our Instant Pot. However, cook three hard-boiled eggs and the pasta using pans you have at home. The Instant Pot makes clean-up easier, but it is not a deal-breaker for this creamy sriracha macaroni salad.
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1 tbsp to 2 tbsp sriracha chili sauce (more if you like it really hot)
salt and freshly ground white pepper
Instructions
Add the macaroni elbows, eggs, water, and salt to the pressure cooking pot. Lock lid in place, select High Pressure, 5 minutes cook time and press start.
When timer beeps, turn off pressure cooker and let pressure release naturally for 5 minutes, then release any remaining pressure moving pressure lever. Be careful of steam!
When the pressure is released, carefully remove the lid.
Remove the eggs with a pair of tongs and place them in ice cold water.
Drain macaroni in a colander and rinse with cold water. When eggs are cool peel and dice. In a large bowl, mix together, mayonnaise, mustard, Sriracha chili sauce, and sugar. Stir in macaroni, diced eggs, celery, and green scallions. Add salt and pepper to taste.
Chill several hours or overnight before serving
Notes
Garnish with chopped parsley or chopped green scallions.
ABOUT PAM: Pamela List, the creative force behind MommaCan.com, is a culinary expert, music educator, and author celebrated for guiding families towards a joyful, organized life. Her culinary journey started at Westlake Culinary Institute, leading to significant contributions in restaurants across Memphis, TN, and Whidbey Island, Washington. Embracing her Southern roots, she also showcased her talents in table design. A shift to music led Pamela to teach at various institutions, including the University of Memphis Community Music School, while running Kindermuzik with Miss Pam. Her move to California inspired the birth of MommaCan.com in 2009, a platform dedicated to helping busy moms. Pamela's skills in recipe development, web design, and graphics enrich her site. She's also an author, with "Your Deserve A Sparkly Chaos-Free Christmas," and continues to develop resources and classes for moms, exemplifying her commitment to empowering families.
In the recipe, after scallions, there is a measurement of something – the ingredient is not listed. Help!
Jennifer, it is chopped parsley, for the garnish. Sorry, total mom-brain.