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
Creamy Sriracha Macaroni Salad Recipe
Spice up your summer BBQ's, parties and picnics with this fabulous and super spicy sriracha macaroni salad!
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
- 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 the pressure release naturally for 5 minutes, then release any remaining pressure moving pressure lever. Be careful of the 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 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. - Chill several hours or overnight before serving
Notes
Garnish with chopped parsley or chopped green scallions.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 214Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 76mgSodium: 619mgCarbohydrates: 21gFiber: 2gSugar: 8gProtein: 5g
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.