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Summer BBQ Macaroni Salad

Delicious Summer BBQ Macaroni Salad for Your Next Gathering

This Summer BBQ Macaroni Salad is a creamy twist on a classic, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 8 ounces elbow macaroni Use Barilla brand for a great texture
  • 1 cup red bell pepper Diced, adds a sweet crunch
  • 1 cup celery Finely chopped, perfect as-is
  • 1 medium cucumber Seeded and chopped for better texture
  • 1 cup carrots Shredded, brings sweetness and color
  • 1 cup green onion Mild onion flavor, swap with chives if desired
  • 1 medium purple onion Minced to enhance flavor distribution
  • 1 cup Colby Jack cheese Cubed, adds creaminess
For the Dressing
  • 1 cup mayonnaise Hellmann's preferred but Greek yogurt is an option
  • 1/2 cup BBQ sauce Sweet Baby Ray's recommended
  • 1 teaspoon garlic powder Savory depth
  • 1/2 teaspoon chili powder Adjust based on preference
  • 1 teaspoon smoked paprika Infuses a delicious smokiness
  • 2 dashes hot sauce Adjust to taste
  • 1 tablespoon apple cider vinegar Provides acidity
  • 1 tablespoon honey Adds a touch of sweetness

Equipment

  • Large pot
  • mixing bowl
  • Colander
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. Dice the red bell pepper and finely chop the celery. Seed and chop the cucumber, shred the carrots, and mince the green and purple onion.
  2. In a large pot, bring salted water to a boil. Add elbow macaroni and cook for 8-9 minutes. Drain and rinse under cold water.
  3. In a mixing bowl, combine mayonnaise, BBQ sauce, garlic powder, chili powder, smoked paprika, hot sauce, apple cider vinegar, and honey. Whisk until smooth.
  4. Gently add cooled macaroni to the dressing along with the vegetables and cubed cheese. Fold gently.
  5. Transfer salad to a bowl, cover, and refrigerate for 1-2 hours before serving.

Notes

This salad is best served chilled and can be made a day in advance.