When it comes to barbecue sides, cold and creamy always win. This easy macaroni salad is tangy, crunchy, and perfectly chilled, the ideal contrast to hot, smoky, salty meat fresh off the grill or smoker.
A homemade mayo-based dressing with sweet pickle, crisp veggies, and a splash of tangy vinegar ties it all together. It’s ready in about 30 minutes, holds up great in the fridge for up to five days, and makes the perfect make-ahead side for tailgates, cookouts, or any backyard BBQ.
Whether you’re loading up a plate next to brisket or grabbing a scoop for a quick lunch, this macaroni salad is guaranteed to be a crowd-pleaser.
One reader, Jen, commented: “Wow!! Best macaroni salad I have ever made! A hands-down WINNER. Thank you for this recipe. ★★★★★“
Why I love serving this Macaroni Salad with BBQ
This macaroni salad is just as at home next to a pile of smoked brisket or pulled pork as it is at a picnic table, thanks to its creamy texture and tangy crunch that balance out rich, smoky barbecue.
It’s a staple in my BBQ side rotation for a couple of reasons:
- Cools the plate: Creamy, chilled pasta balances out rich, smoky meats hot off the smoker.
- Make-ahead friendly: Preps up to 5 days in advance, so sides are ready while the pit is running.
- Crowd-pleasing classic: Familiar flavors mean it always disappears at cookouts, right alongside potato salad and slaw.
Ingredients you’ll need
- Elbow macaroni – I like to keep it classic with large elbow macaroni, but you can use just about any pasta shape you want. Rotini, cavatappi, and penne are all great options, but I would avoid longer pasta shapes like spaghetti or fettuccine.
- Diced vegetables – I use celery, red bell pepper, and red onion, along with a bit of pickle relish.
- Creamy salad dressing – Mayonnaise, sour cream, Dijon mustard, red wine vinegar, garlic, pickle juice, salt, pepper, white sugar, and red pepper flakes. The dressing only takes five minutes to whip up, and I highly recommend it.
Testing this macaroni salad
Since publishing an earlier version of this recipe in 2022, I’ve fine-tuned it for better flavor.
- Pickles vs. relish – I have swapped out diced sweet pickles and green onion for pickle relish for a smoother texture and cleaner flavor.
- Chill time – I’ve reduced the chilling time before serving from two hours to one hour. This still gives it plenty of time for the flavors to meld, but longer is fine if prepping ahead.
- Dressing texture – I now blend with an immersion blender (you could use a processor or whisk) for a smoother, ranch-like consistency.
How to make the best macaroni salad
1. Cook the pasta
Follow the cooking instructions on your pasta packet and subtract one minute from their recommended cooking time for al dente.
Cooking the pasta until it’s slightly underdone (al dente) ensures that it doesn’t get clumpy and mushy while it sits in the fridge after the dressing has been added.
Once your pasta is cooked, drain it in a colander and then rinse it well in cold water to stop the cooking process, and rinse off the starch to avoid clumping.
Add it to the large mixing bowl or serving bowl.
Pro tip – If you need to let the pasta sit for longer than about 20 minutes, you can drizzle a bit of olive oil on top to keep it from sticking together and let it sit at room temperature to cool.
2. Prep your veg
I prefer to dice the vegetables for my macaroni salad finely; it helps them blend more evenly into each bite and makes the salad easier to eat.
If you prefer heartier chunks, a rough chop will do just fine. It’s all dependent on personal preference.
The ribs on the macaroni elbows help the creamy dressing stick to it.
How to Switch Up the Flavor of Your Macaroni Salad
- Fresh – Swap out the pickles for cucumbers, add halved cherry tomatoes, chopped herbs: mint or basil, and some crumbled up feta.
- Southwest – Swap out the red bell pepper for poblano, red onion for Vidalia or sweet onion, and add grated boiled egg.
- Mediterranean – Swap out the pickles for olives and capers, roasted red peppers instead of raw red pepper, and fresh herbs: parsely or oregano.
- Spicy – Add diced pickled jalapeños or banana peppers, green onions for red, a splash of hot sauce in the dressing, and a pinch of smoked paprika.
3. Make the dressing
Combine the mayonnaise, sour cream, Dijon mustard, garlic, red wine vinegar, pickle juice, white sugar, Kosher salt, black pepper, and red pepper flakes in a jug or large measuring cup.
I like to use my immersion blender to blend the ingredients together until they get nice and creamy.
The consistency of this dressing should be similar to ranch.
If you don’t have an immersion blender, you can use a blender, a food processor, or a whisk.
This creamy dressing can also be used in other dishes such as potato salad or coleslaw.
4. Put it together
Once your pasta has cooled to room temperature, add all the other ingredients to the bowl.
Pour the dressing over the top, and stir until everything is well coated and incorporated.
Cover, and put it in the fridge for one hour before serving. This chills it just a bit and lets all of the flavors combine.
Storage
You can store the salad covered in the fridge for up to five days.
Whether you’re firing up the smoker or heading to a potluck, this creamy macaroni salad is a guaranteed crowd-pleaser. It’s easy to prep, full of tangy crunch, and totally customizable. So go ahead, make it spicy, make it fresh, or keep it classic. Just don’t forget to make enough… because there’s never any left.
If you try this recipe, let us know in the comments below if you think it’s the best macaroni salad for BBQ.
What to serve macaroni salad with
Print
The Best Macaroni Salad for BBQ
A creamy, tangy macaroni salad made with elbow pasta, crisp vegetables, and a rich homemade dressing.
Course Side Dish
Cuisine American
Prep Time 20 minutes minutes
Chilling time 1 hour hour
Total Time 1 hour hour 20 minutes minutes
Servings 8
Calories 467kcal
- 16 oz elbow macaroni
- 1 red bell pepper finely diced
- 4 ribs celery finely diced
- 1 small red onion finely diced
- ½ cup pickle relish
Macaroni salad dressing
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tbsp Dijon mustard
- 4 cloves garlic minced
- 2 tbsp red wine vinegar
- 1 tbsp pickle juice
- 1 tbsp sugar
- ½ tbsp Kosher salt
- ½ tbsp black pepper
- ¼ tsp red pepper flakes
Cook your elbow macaroni according to the package instructions, subtracting one minute of cook time for al dente. The pasta should be tender but still slightly firm.
Rinse immediately with cold water and transfer to a large bowl.
Add the bell pepper, celery, onion, and pickle relish to the bowl.
Pour the dressing over the top of the macaroni salad and mix until pasta is well-coated.
Store in the fridge for one hour before serving.
Cooking the pasta – Cooking the pasta until it is slightly underdone (al dente) ensures that it doesn’t get clumpy and mushy while it sits in the fridge after the dressing has been added.
If your pasta is sitting for longer than about 20 minutes, you can drizzle a bit of olive oil on top to keep it from sticking together and let it sit at room temperature to cool.
Storage – It can be stored for up to five days in the fridge.
Calories: 467kcal | Carbohydrates: 52g | Protein: 9g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 855mg | Potassium: 282mg | Fiber: 3g | Sugar: 5g | Vitamin A: 711IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 1mg
Did you miss our previous article...
https://manstuffnews.com/backyard-grilling/grilled-stuffed-flank-steak
Backyard GrillingWeekend WarriorsAdvice from DadBeard GroomingTV Shows for Guys4x4 Off-Road CarsMens FashionSports NewsAncient Archeology World NewsPrivacy PolicyTerms And Conditions
