Many macaroni salads are bland and boring. Not this one, which gets
its kick from the jalapeno mayonnaise. Don’t hesitate to make this if
you don’t like spicy heat. Just use mild or medium pickled jalapenos,
which are widely available. Even the regular ones only make this
slightly hot; the mild/medium variety just add flavor, not heat. If
you’re concerned about using raw eggs, use the bottled mayonnaise
variation below.Â
- 1 lb. macaroni or other bite-sized pasta shape
- 1 c. very thinly sliced scallions both white and green parts
- 1 c. very finely chopped red, yellow, or orange bell pepper or a combination
- 4-6 hard-boiled eggs, 1 sliced for garnish and the rest chopped
- Jalapeño Mayonnaise (see below)
- Freshly ground pepper
- Salt
- Optional: 1 lb. cooked shrimp (halved if large) or crawfish
Put all ingredients in the container of an electric blender or food processor except the oil.
Blend
or process for about two minutes or until the scallions and peppers are
thoroughly pureéd. With the machine still running, add the oil in a
very thin stream. Store in the refrigerator. Makes about 2 c.
To
make jalapeño mayonnaise using bottled mayonnaise: to 1 degrees c.
mayonnaise (preferably Hellman’s) add the minced jalapenos and pickling
liquid, scallions (finely minced) and sugar as above. Refrigerate for
at least an hour before using to allow the flavors to combine.
This article appears in Jul 29 – Aug 4, 2010.
