The Best Macaroni Salad for BBQ
SmokedBBQSource is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Learn more.
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:Â 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.
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 РAdd diced pickled jalape̱os 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.
If you don’t have an immersion blender, you can use a blender, a food processor, or a whisk.
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.
The Best Macaroni Salad for BBQ
Ingredients
- 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
Instructions
- 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.
Salad dressing
- In a medium sized bowl, combine all the ingredients blend or whisk until well combined.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Breanna Stark is a Texas-based competitive pitmaster and barbecue educator. She grew up cooking over charcoal and open flames while camping with her father, sparking a lifelong love of barbecue. Since 2014, she has competed in over 100 IBCA, KCBS, and CBA events, earning recognition for her award-winning chicken and Texas-style barbecue.
Passionate about recipe testing and development to create approachable dishes that help backyard cooks level up their barbecue skills. Breanna shares her expertise with over three million followers on social media.
Wow!! Best macaroni salad, I have ever made! A hands down WINNER. Thank you for this recipe. I am your newest follower.
Beat macaroni salad I’ve ever made … l cut the garlic amount in half, it’s been a hit every time I’ve served it
Best macaroni, salad ever! I’ve made it several times. Everybody loves it!
Great to hear! Thanks Ree.
I specifically like the southwest change outs. I sub Poblano chilis for bell peppers quite often. A pinch of cumin rounds out my desired flavor. Great recipe.
What do you think about adding smoked chicken to it for a full one dish meal?
Adding smoked chicken is a fantastic idea! You could do chicken breasts/thighs and slice them up, or smoke a whole chick and pull it and add to the salad.