Spicy Macaroni Salad
Spicy jalapeno pasta salad is the best pasta salad I've ever had. I get asked to make this at least once a week; it's a must try!
Spicy jalapeno pasta salad is the best pasta salad I've ever had. I get asked to make this at least once a week; it's a must try!
- 1/4 cup celry finely chopped
- 4 whole jalapenos finely chopped
- 3/4 cup red onion finely chopped
- 3/4 cup white onion finely chopped
- 1/2 cup cheddar small cubes
- 1/2 cup pepper jack small cubes
- 1 box small macaroni aldente
- 5 whole eggs hard boiled
- 2 cups mayo
- 2 tbl spoons mustard
- 1/2 tbl spoon dry mustard
- 1 1/2 tbl spoons cayenne pepper
- 1 tbl spoon pepper
- 1 1/2 tbl spoon garlic salt
- 1 tbl spoon red pepper flakes
- Carbohydrate 40.7968433 g
- Cholesterol 122.983 mg
- Fat 24.4396289 g
- Fiber 2.34448803688765 g
- Protein 12.9437916 g
- Saturated Fat 6.70629763 g
- Serving Size 1 1 Serving (160g)
- Sodium 706.54814 mg
- Sugar 38.4523552631124 g
- Trans Fat 2.64873512 g
- Calories 427 calories
Step-by-step
- Prep all produce , then boil eggs and cook pasta aldente once pasta is done and strained throw in all ingredients except cubed cheeses ,put mixture in the fridge to cool for two hours, as well as the hard boiled eggs.
- After two hours pull out pasta mixture and throw in chopped eggs and cubed cheeses.
- serve and enjoy:)
Substituting Greek yogurt for half the mayonnaise alters the emulsion stability by introducing higher water content, which requires an extra thirty minutes of refrigeration to firm up the dressing. Starch molecules in freshly cooked pasta continue absorbing moisture and fat as they cool down. Combining hot noodles directly with dairy fats causes the cheese cubes to sweat and lose their structural integrity, yielding a greasy texture rather than distinct pockets of cheese. Chilling the base mixture separately for two hours allows the capsaicin from the cayenne, fresh jalapeños, and red pepper flakes to partition evenly into the lipid phase of the mayonnaise. Folding in hard-boiled eggs and cheese after this initial thermal drop preserves the distinct bite of each ingredient without breaking down the emulsions. Second-day evaluations reveal that prolonged contact with dry mustard and garlic salt deepens the pungency of sulfur compounds, concentrating heat profiles across subsequent storage cycles. Maintaining a strict refrigeration temperature below 40 degrees Fahrenheit ensures food safety throughout this extended resting period.
