Spicy Horseradish Macaroni Salad

Spicy Horseradish Macaroni Salad a great BBQ side dish
I’m channeling cookout weather! If I continue to make side dishes perfect for a weekend barbecue, maybe mother nature will play along. While we have had a few scattered 80-degree days, the rain and clouds keep inserting themselves into the mix. Let’s face it, the weather in the Pacific Northwest is really not summer-like until July, but I can always hope and continue to eat like the season has arrived.

Anyway, let’s talk about horseradish. Do you love it or hate it? I know I dislike when horseradish is so overwhelming that my nose starts to run. It can really be overpowering. So, don’t worry, this salad is not like that. The horseradish is more of a background flavor. You will know it’s there but it will not assault you. 

In fact this salad has so many lovely flavors to celebrate. I absolutely love the way it turned out. I couldn’t help but add some fresh oregano from the garden. Fresh herbs make a regular salad “pop” when it comes to taste. This salad will easily accompany many of your summer favorite grilled foods. Think of serving it on the side with bbq chicken, juicy burgers or thick pork chops. Wow, I’m getting hungry just mentioning all of those things.

Time to make another batch!! Enjoy my friends and until next time….

Print Recipe

Spicy Horseradish Macaroni Salad

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 10

Ingredients

  • 3/4 cup mayonnaise
  • 1/4 cup horseradish
  • 1/4 cup sour cream
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup finely chopped peperoncini
  • 1/3 cup peperoncini juice (from the jar)
  • 1 Tablespoon fresh lemon juice
  • 2 Tablespoons fresh oregano, minced
  • 1/2 teaspoon coarse ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 pound elbow macaroni, cooked al dente and cooled
  • 4 large hard boiled eggs, chopped
  • 1/2 cup frozen peas, thawed

Directions

  • In a large bowl combine mayonnaise, horseradish, sour cream, Parmesan, peperoncini, peperoncini juice, lemon juice, oregano, black pepper and red pepper flakes. (You can easily make this part a day ahead. Don't worry if the consistency is thin, the pasta will soak it all up.)
  • Add pasta, eggs and peas to the mayo-horseradish mixture; combine well. Place in the refrigerator for several hours before serving.
Spicy Horseradish Macaroni Salad
Chill for a few hours before serving this flavorful dish.

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Post a Comment

9 Comments and 6 Replies

  1. Shell 1

    I lov this idea, and the ingredients list is intriguing with the peperoncini. Going to make this weekend!!

  2. This is a must make. I grew up loving horseradish because my father loved it. He’d put it on about anything. I remember when I grew up and moved away from home, I planted horseradish so I could make it for him. And, I just bought a jar of pepperoncini. This will be on our table this weekend.

  3. I love macaroni salad! And this spicy horseradish version just sounds dreamy! I love a little spice!!!

  4. Susan 6

    This is a completely new approach to the classic pasta salad! I’m liking it, you clever girl! bring on the picnic weather!

  5. In New England we too are waiting for summer. Tonight we have flood warnings through tomorrow evening. When it finally stops pouring, I’ll get the ingredients and am just gonna make this and enjoy it indoors.

  6. Joanna 9

    I just made this, with one slight omission–don’t berate me–but I cannot STAND pepperoncini. It is still fantastic! Can’t wait until we eat this with our sloppy joe’s tonight.

  7. Karly 11

    Ooh, Cathy, I love this! Sounds amazing! I usually keep my macaroni salad very simple and maybe even a little boring. This would sure spice things up!

  8. This went over so well with the family…and my husband has never even liked typical macaroni salad

  9. Karlene 14

    Hi
    Could you please tell me what pepperoncini is?
    we have pepperoni but the other I have no idea what it is. I live in Australia but spent 3 years in Texas a while ago and find it so frustrating when I can’t get ingredients that I used to use there.
    Regards
    Karlene

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