Sweet Heat Pasta Salad
Sweet Heat Pasta Salad uses candied jalapeños and brine combined with classic creamy mayo and mustard flavors for maximum sweet heat flavor.
Ingredients
- 16 ounces dried small shell pasta or elbow macaroni pasta To make this pasta salad gluten free use a gluten free pasta. Tinkyada is my favorite - it maintains its consistency in the creamy sauce.
- 1 ½ cups mayonnaise
- 3 tablespoons yellow mustard
- 4 ½ tablespoons candied jalapeño brine
- 3 hard-boiled eggs chopped
- 2 stalks of celery finely chopped
- ½ red bell pepper yellow bell pepper or green bell pepper, finely chopped
- ¼ cup onion minced
- ⅓ cup candied jalapeños chopped
- Salt and pepper to taste
Instructions
- Prepare pasta according to the directions on the package. Rinse with cold water and drain. Set aside while you prepare the rest of the ingredients.
- Combine the mayonnaise, mustard and jalapeño brine and mix thoroughly with a whisk. Add the pasta to a large bowl and stir to combine with the dressing mixture.
- Fold in the chopped eggs, celery, peppers, onions and candied jalapeños. Add salt and pepper to taste. Chill at least one hour before serving.
Notes
Homemade Candied Jalapeños - Ingredients
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- 1/2 lb jalapeños, sliced into 1/4 inch thick slices
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- 1 cup apple cider vinegar
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- 1 cup sugar
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- 1/2 teaspoon garlic powder
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- 1/2 teaspoon salt
Directions
- Combine vinegar, sugar and salt in a small saucepan and bring to a boil. Add jalapeño slices and turn heat down and simmer on low for 5 minutes.
- Transfer jalapeno mixture to mason jar and seal. Cool before refrigerating. Allow jalapeños to refrigerate for at least 24 hours before using them in recipes.
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