Roasted Red Pepper Macaroni Salad

Remember when I told you the only macaroni salad I like is my Mom's?  Well, I am trying to be more adventurous with my side dishes and macaroni salads are perfect for Summer.

My mom makes her salad with Miracle Whip, which I love, because I love that tang, but "The Mr." wanted to try Mayo with ours.  I know everyone is pretty particular with which one they use, so feel free to switch it up according to your taste.

The Sriracha might seem like an odd-ball ingredient, but I felt like it was missing something and the Sriracha gave us that missing flavor.  It does not make it spicy.  

Serve alongside:
My go-to Sloppy Joes
Smokey Mesquite BBQ Bacon Burgers
Cajun Sliders
Easy BBQ Pulled Pork Sandwiches
Buffalo Chicken Sandwiches

Roasted Red Pepper Macaroni Salad

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 1/2 c. elbow noodles (measure before it is cooked)
2 hard boiled eggs, chopped
1/2 c. celery, diced
1/4 c. green bell pepper, finely chopped
2 Tbl. green onions, chopped
1/4 c. jarred roasted red peppers, 
   patted dry and chopped
3/4 c. Mayonnaise (or Miracle Whip)
1 tsp. Sriracha hot sauce
1/2 Tbl. prepared yellow mustard
1 tsp. lemon pepper
1 tsp. garlic powder
salt and pepper, to taste

Cook noodles according to package directions; drain and rinse well.  Rinsing the noodles will prevent them from sticking together.  Set aside to cool and dry completely.  Meanwhile, stir together the Mayonnaise, Sriracha hot sauce, yellow mustard, lemon pepper, garlic powder, salt and pepper; set aside.  When noodles are cool and dry, add the chopped eggs, celery, green pepper, green onions and roasted red peppers.  Add the sauce mixture and fold together until everything is coated in sauce.  Taste and adjust seasonings, as needed.  Keep refrigerated until ready to serve.  Serves: 4-6

Jenn's Notes: If you like a super creamy macaroni salad, add more Mayo or Miracle Whip.