This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and rinse under cold running water.

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  • In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, green onions and jalapeno peppers. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.

Nutrition Facts

352 calories; protein 5.8g; carbohydrates 31.1g; fat 22.7g; cholesterol 10.4mg; sodium 478.1mg. Full Nutrition
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Reviews (177)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2007
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!! Read More
(133)

Most helpful critical review

Rating: 3 stars
07/01/2006
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! Read More
(17)
230 Ratings
  • 5 star values: 156
  • 4 star values: 53
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 5
Rating: 5 stars
08/03/2007
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!! Read More
(133)
Rating: 5 stars
10/16/2018
We loved it - this can be spicy. If you are having company I would suggest making another macaroni salad along side this one for those who don't like spicy and kids. 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!!! Read More
(66)
Rating: 5 stars
07/17/2005
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! Read More
(51)
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Rating: 4 stars
05/19/2008
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. Read More
(33)
Rating: 5 stars
12/24/2005
So very tasty. I added a tablespoon of sweet pickle relish. Either way it's a wonderful dish. Read More
(24)
Rating: 5 stars
09/11/2005
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. Read More
(22)
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Rating: 5 stars
09/11/2006
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! Read More
(19)
Rating: 3 stars
06/30/2006
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! Read More
(17)
Rating: 5 stars
07/31/2005
EXCELLENT mac salad. The spiciness of the jalapeno really gives it a fresh twist. Used about 1/3 jar of sliced peppers (minced them) and it came out with just the right heat. We could eat this all the time. Read More
(14)
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