Best 4 Barbecue Macaroni Salad Recipes

**Savor the Classic Charm of Barbecue Macaroni Salad with a Modern Twist: A Culinary Journey through Three Unique Recipes**

Indulge in a timeless classic with a modern twist as we present three tantalizing recipes for barbecue macaroni salad. This versatile dish, a staple at picnics, potlucks, and backyard barbecues, offers endless possibilities for creativity and flavor exploration. From the traditional mayonnaise-based dressing to a tangy mustard vinaigrette and a creamy avocado ranch dressing, each recipe promises a unique symphony of flavors that will delight your taste buds. Whether you prefer classic, tangy or creamy, these recipes cater to diverse preferences, ensuring that every bite is a delightful experience. Get ready to embark on a culinary journey that celebrates the timeless charm of barbecue macaroni salad while introducing exciting new dimensions of flavor.

Check out the recipes below so you can choose the best recipe for yourself!

BBQ CHICKEN MACARONI SALAD

BBQ Chicken Macaroni Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.

NEELY'S BBQ PASTA SALAD

Neely's BBQ Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

1 pound fusilli pasta
2 tablespoons apple cider vinegar
1 teaspoon hot sauce
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
Pinch cayenne pepper
1 cup mayonnaise
1/2 cup Neely's BBQ Sauce, recipe follows
1 red bell pepper, seeded and chopped fine
2 ribs celery, chopped fine
2 whole scallions, sliced thin
8 ounces pulled pork
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Bring 4 quarts water to boil, in large pot, over high heat. Salt the water, add the pasta and cook until tender, about 10 minutes. Drain in a colander and allow to cool, then transfer to large bowl.
In another large bowl, mix together vinegar, hot sauce, chili powder, garlic powder, cayenne pepper, mayonnaise and BBQ sauce. Add chopped vegetables and toss to coat. Pour BBQ dressing over pasta and mix well. Place the pork on top and season with salt and pepper, to taste. Cover and refrigerate until ready to serve, then garnish with parsley.
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

BBQ PASTA SALAD

BBQ Pasta Salad image

This is our favorite pasta salad recipe that we serve at our holiday barbecues. Crushed red pepper flakes give this salad its zip. To make it "kid friendly" or "senior friendly," just leave out the crushed red peppers. It can easily be refreshed by adding more dressing.

Provided by SHORECOOK

Categories Spinach Pasta Salad

Time 1h5m

Yield 10

Number Of Ingredients 9

Ingredients

1 pound penne pasta
9 ounces baby spinach leaves
1 (6 ounce) package sliced pepperoni
6 ounces Cheddar cheese, cut into small cubes
1 cup chopped stuffed olives
1 cup Italian dressing (such as Kraft® Tuscan House Italian)
2 teaspoons crushed red pepper, or to taste
¼ teaspoon garlic powder
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain into a sieve, run under cold water, and drain well.
Combine pasta, spinach, pepperoni, Cheddar cheese, olives, Italian dressing, crushed red peppers, and garlic powder in a large bowl. Mix well. Sprinkle with Parmesan cheese and toss again.
Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 37.3 g, Cholesterol 36.6 mg, Fat 23.7 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 7.9 g, Sodium 1275.9 mg, Sugar 3.8 g

BBQ MACARONI SALAD

BBQ Macaroni Salad image

Another Cook's Illustrated tested recipe, however I've added my own personal touch. They recommend the sweet, smoky flavor of Texas Best or Bull's-Eye barbecue sauce, but feel free to substitute your favorite. As the salad sits, it can become dry; just before serving, stir in a few tablespoons of warm water to bring back its creamy texture. Time indicated includes recommended cooling time.

Provided by Galley Wench

Categories Low Cholesterol

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 lb elbow macaroni
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1/2 cup celery, chopped
4 scallions, sliced thin
3/4 cup sharp cheddar cheese, cubed (optional)
2 tablespoons cider vinegar
1 teaspoon hot sauce
1 teaspoon chili powder
1/8 teaspoon garlic powder
1 pinch cayenne pepper
1 cup mayonnaise
1/2 cup barbecue sauce (see note above)
salt & fresh ground pepper

Steps:

Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and macaroni and cook until nearly tender, about 5 minutes.
Drain in colander and rinse with cold water until cool, then drain once more, briefly, so that pasta is still moist; transfer to large bowl.
Stir in bell peppers, celery, scallions, vinegar, hot sauce, chili powder, garlic powder, and cayenne pepper, and let sit until flavors are absorbed, about 2 minutes.
Stir in mayonnaise and barbecue sauce and let sit until salad is no longer watery, about 5 minutes.
Stir in cheddar cheese.
Season with salt and pepper and serve. (The salad can be covered and refrigerated for up to 2 days. Check seasonings before serving.).

Nutrition Facts : Calories 279.9, Fat 8.9, SaturatedFat 1.3, Cholesterol 6.1, Sodium 292, Carbohydrate 43.3, Fiber 2.4, Sugar 3.9, Protein 6.8

Tips:

Choose the right macaroni. Elbow macaroni is the classic choice for macaroni salad, but you can also use other shapes, such as penne, shells, or rotini.
Cook the macaroni al dente. This means cooking it until it is just tender, but still has a slight bite to it. Overcooked macaroni will be mushy and won't hold its shape in the salad.
Use a flavorful dressing. The dressing is what really makes macaroni salad special, so don't skimp on it. Use a dressing that is tangy, sweet, and creamy, with a good balance of flavors.
Add your favorite mix-ins. Macaroni salad is a great way to use up leftover vegetables, meats, and cheeses. Some popular mix-ins include:
- Cooked chicken or ham
- Chopped celery, carrots, or cucumbers
- Shredded cheese, such as cheddar, mozzarella, or Parmesan
- Chopped hard-boiled eggs
- Chopped nuts, such as walnuts or pecans
Chill the salad before serving. This will help the flavors to meld and will make the salad more refreshing.

Conclusion:

Macaroni salad is a classic summer side dish that is easy to make and always a crowd-pleaser. With its creamy, tangy dressing and variety of mix-ins, macaroni salad is a versatile dish that can be tailored to your own taste. So next time you're looking for a quick and easy side dish, give macaroni salad a try. You won't be disappointed!