Sharp Macaroni Salad

    1 hour

    This extremely simple pasta salad side dish but very zesty and flavourful. Great at a barbecue or with dinner. You can add more chilli if you like.

    176 people made this

    Serves: 6 

    • 250g macaroni
    • 3/4 cup mayonnaise
    • 2 tablespoons cider vinegar
    • 1 teaspoon sugar
    • 1 teaspoon sea salt
    • 1/4 teaspoon white pepper
    • 1/4 cup spring onions, sliced
    • 1 fresh chilli, seeded and chopped

    Preparation:15min  ›  Cook:15min  ›  Extra time:30min chilling  ›  Ready in:1hour 

    1. 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.
    2. In a large bowl mix together the mayonnaise, vinegar, sugar, salt, pepper, spring onions and chilli. Stir in the macaroni. Refrigerate until chilled before serving, at least 30 minutes.

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    Reviews in English (170)


    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!!  -  03 Aug 2007  (Review from Allrecipes USA and Canada)


    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!!!  -  17 Jul 2005  (Review from Allrecipes USA and Canada)


    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!  -  17 Jul 2005  (Review from Allrecipes USA and Canada)