Bring a large pot of water to boil and cook the macaroni noodles according to package directions. Drain and set aside.
Prepare the salad dressing by combining the greek yogurt, vinegar, buffalo sauce, chili powder, cayenne pepper and crushed garlic in a medium mixing bowl.
Place the cooked macaroni in a large mixing bowl, add the tomatoes, onions, jalapenos, cilantro and pepperoncinis.
Add the dressing.
Mix well then place in the refrigerator to chill for one hour.
Remove at BBQ time and serve.
Video
Notes
Vegan Option: Replace the greek yogurt with Veganaise, Vegan mayonnaise.
Gluten Free Option: This recipe is gluten-free when made with gluten-free pasta, such as corn or brown rice pasta.