Creamy Sriracha Macaroni Salad Recipe

Creamy Sriracha Macaroni Salad Recipe

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.

The ultimate pairing for our Sriracha Sticky Chicken Legs and our Oven Roasted Corn on the Cob.

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Let’s  Make Sriracha Macaroni Salad

Kitchen Tools Needed:

• Instant Pot  – Or saucepans and pasta pot!
• Collander
• Mixing Bowls
• Measuring Cups
• Measuring Spoons
• Wooden Spoons
• Tongs (I love OXO)
• Chopping Board and Chef Knife for Vegetables

Continue to Content

Yield: 8

Creamy Sriracha Macaroni Salad Recipe

Print

Spice up your summer BBQ's, parties and picnics with this fabulous and super spicy sriracha macaroni salad!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 cups uncooked macaroni elbows
• 3 large eggs
• 2 1/2 cups water
• 1 teaspoon salt
• 1⁄2 cup mayonnaise
• 1⁄4 cup sugar
• 2 tablespoons yellow mustard
• 1⁄2 cup chopped celery
• 1⁄4 cup chopped green scallions
• 1/8 to 1/4 cup chopped parsley for garnish
• 1 tbsp to 2 tbsp sriracha chili sauce (more if you like it really hot)
• salt and freshly ground white pepper

Instructions

1. 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.
2. When timer beeps, turn off pressure cooker and let the pressure release naturally for 5 minutes, then release any remaining pressure moving pressure lever. Be careful of the steam!
3. When the pressure is released, carefully remove the lid.
4. Remove the eggs with a pair of tongs and place them in ice-cold water.
5. Drain the 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.
6. Chill several hours or overnight before serving

Notes

Garnish with chopped parsley or chopped green scallions.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 214Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 76mgSodium: 619mgCarbohydrates: 21gFiber: 2gSugar: 8gProtein: 5g