This BBQ Macaroni Salad is a vibrant, flavor-packed twist on a classic side dish, perfect for summer cookouts or cozy family dinners. With tender pasta, smoky BBQ sauce, and a medley of crunchy veggies, every bite is a delightful mix of creamy, tangy, and sweet. Ready in just 1 hour 30 minutes, it’s a crowd-pleaser that’s as easy to make as it is delicious.
Packed with 7g of protein and 2g of fiber, this salad is both satisfying and wholesome. The rich, smoky BBQ flavor pairs beautifully with the fresh, crisp textures, while a hint of sweetness ties it all together. Whether you’re serving it at a picnic or as a hearty side, this dish is sure to steal the spotlight.
What You’ll Need for BBQ Macaroni Salad
- 16 ounces elbow macaroni (1 box, or substitute with any short pasta like shells or penne)
- 1 cup mayonnaise (use light mayo for a healthier option)
- ½ cup BBQ sauce (choose your favorite brand or make it spicy for extra kick)
- ⅛ teaspoon garlic powder
- ½ teaspoon chili powder (adjust to taste for more or less heat)
- ¼ teaspoon hot sauce (optional, or use more for extra spice)
- 2 Tablespoons apple cider vinegar (adds a tangy flavor, or substitute with white vinegar)
- 1 red bell pepper, seeded and finely chopped
- 1 celery stalk, finely chopped
- ½ cup cubed cucumber (peeled or unpeeled, your choice)
- ½ cup shredded carrots (buy pre-shredded for convenience)
- 2 Tablespoons green onion, finely chopped
- 4 Tablespoons purple onion, finely chopped (or substitute with white onion)
- ½ cup colby jack cheese, cubed (or use cheddar for a sharper flavor)
How to Make BBQ Macaroni Salad
- Cook the macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain, rinse under cold water, and drain again to cool the noodles completely.
- Prepare the dressing: In a large mixing bowl, combine the mayonnaise, BBQ sauce, garlic powder, chili powder, hot sauce, and apple cider vinegar. Stir until smooth and well mixed.
- Add the veggies and cheese: Toss in the cooled macaroni, red bell pepper, celery, cucumber, shredded carrots, green onion, purple onion, and colby jack cheese. Mix gently to coat everything evenly with the dressing.
- Chill before serving: Cover the bowl and refrigerate the salad for at least 1 hour to let the flavors meld together. Stir once more before serving.
- Serve and enjoy: Serve chilled as a side dish or a light main course. Perfect for BBQs, picnics, or potlucks!
BBQ Macaroni Salad Serving Suggestions
This BBQ Macaroni Salad is a versatile side dish that pairs perfectly with grilled meats like chicken, ribs, or pulled pork. For a summer cookout, serve it alongside corn on the cob and coleslaw. It also makes a great addition to potlucks or picnics—just pack it in a sealed container and keep it chilled until ready to serve.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Since this salad is served cold, there’s no need to reheat it. If it thickens in the fridge, stir in a splash of BBQ sauce or mayo to refresh the consistency before serving.
Recipe Variations to Try
Switch up the flavors by using smoked BBQ sauce for a deeper, smoky taste. For a lighter version, swap half the mayo with Greek yogurt. Add-ins like crumbled bacon, diced avocado, or black beans can also elevate the dish. If you’re not a fan of Colby Jack cheese, try sharp cheddar or pepper jack for a bolder flavor.
Time-Saving Tips for Busy Cooks
To save time, chop your veggies and cheese the night before and store them in separate containers. You can also cook the macaroni ahead of time, toss it with a little olive oil to prevent sticking, and refrigerate it until you’re ready to mix the salad. This cuts prep time in half!
Common Questions Answered
Can I use a different pasta shape? Absolutely! Penne, rotini, or shells work well too. Is there a substitute for apple cider vinegar? White vinegar or lemon juice can be used in a pinch. Can I make it ahead? Yes! This salad actually tastes better after chilling for a few hours, allowing the flavors to meld together.
BBQ Macaroni Salad Recipe
Ingredients
- 16 ounces elbow macaroni 1 box
- 1 cup mayonnaise
- ½ cup BBQ Sauce
- ⅛ teaspoon garlic powder
- ½ teaspoon chili powder
- ¼ teaspoon hot sauce
- 2 Tablespoons apple cider vinegar
- 1 red bell pepper seeded and finely chopped
- 1 celery stalk finely chopped
- ½ cup cubed cucumber
- ½ cup shredded carrots
- 2 Tablespoons green onion finely chopped
- 4 Tablespoons purple onion finely chopped
- ½ cup colby jack cheese cubed
Instructions
- Cook macaroni according to package directions.
- Drain the noodles, rinse in cold water and drain again.
- In a large bowl, combine mayo, BBQ sauce, seasonings, hot sauce and vinegar.
- Add the drained noodles and chopped veggies and cheese.
- Stir to combine and refrigerate before serving.