Spicy Horseradish Pasta Salad

Spicy Horseradish Pasta Salad pairs the flavor of horseradish with pepperoncini peppers for a pasta salad that really has some bite. You need this pasta salad at your next cookout or picnic.

It goes great with burgers, hot dogs, or grilled chicken.

I don’t do bland pasta salads and this Spicy Horseradish Pasta Salad is about as far from bland as you can get. It really gets a burst of flavor from 1/4 cup horseradish, 1/4 cup finely chopped pepperoncini peppers, plus a 1/4 cup of juice from the jar of pepperoncini peppers. To amp up the heat a little more, add in 1/2 teaspoon crushed red pepper flakes.

You’re going to want a nice cold drink to wash this spicy pasta salad down with. Maybe a cold beer or a Strawberry Mojito.

A mixture of mayonnaise and sour cream forms a creamy base. Garlic salt, red onion, celery, peas, and Parmesan cheese round out the flavors.

PS- Leave the peas out if you want to.

Variations and Additions

• Use asparagus or broccoli in place of peas. Sugar snap peas also work well.
• Add some cubed ham.
• Use a different pasta shape. Shells or elbow macaroni work well.
• Add 2 chopped hard-boiled eggs.
• Dill pickles can be substituted for the pepperoncini peppers.

Storage

Leftovers will keep in an airtight container in the refrigerator for 5 days. Mix a little extra mayo in if it gets too dry.

More Pasta Salad Recipes

• Jalapeno Popper Pasta Salad
• Tangy Shrimp Pasta Salad
• Tzatziki Pasta Salad
• Chipotle Chicken Pasta Salad
• Texas Caviar Pasta Salad
• BBQ Ranch Pasta Salad

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Spicy Horseradish Pasta Salad

Spicy Horseradish Pasta Salad pairs the flavor of horseradish with pepperoncini peppers for a pasta salad that really has some bite.

Course Side Dish

Servings 8

Author Christin Mahrlig

Ingredients

• 1 pound pasta, cooked to al dente in salted water
• 3/4 cup mayonnaise
• 1/3 cup sour cream
• 1/4 cup prepared horseradish
• 1/4 cup finely chopped pepperoncini peppers
• 1/4 cup juice from jar of pepperoncini peppers
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon garlic salt
• 1/2 cup finely chopped red onion
• 1 celery stalk, finely chopped
• 1 cup cooked peas
• 1/2 cup finely shredded parmesan cheese

Instructions

• Place cooked pasta in a large bowl. 
• In a medium bowl, mix together mayonnaise, sour cream, horseradish, pepperoncini peppers, pepper juice, black pepper, crushed red pepper, and garlic salt.
• Add mayonnaise mixture to bowl with pasta along with remaining ingredients. Mix well. Cover with plastic wrap and refrigerate at least 2 hours. If desired, stir in 1/4 cup mayonnaise just before serving.

Notes

Use macaroni, baby farfalle, small shells, or corkscrew pasta.

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Recipe adapted from Noble Pig

Originally posted August 30, 2017.

Disclosure: This post may contain affiliate links.

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