Traeger Kitchen


Smoked Hawaiian Macaroni Salad

Prep Time

10 Minutes

Cook Time

30 Minutes

Effort

Pellets

Pecan

Say aloha to this creamy macaroni salad. Classic elbows are folded into a mayo, carrot, black olive and scallion mixture with the perfect hint of smoke.

Ingredients

How many people are you serving?

8

Units of Measurement:

main

  • 1 Pound elbow macaroni

  • 1 Can black olives, drained

  • 1 Cup mayonnaise

  • 1 Cup milk

  • 3 Tablespoon apple cider vinegar

  • 4 Stalk scallions

  • 1/2 Tablespoon extra-virgin olive oil

  • 1/2 Cup shredded carrots

  • kosher salt

  • freshly ground black pepper

Steps

  • 1

    When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill180 ˚F

  • 2

    Bring a large pot of salted water to a boil. Add noodles and cook until soft. Drain noodles and rinse with cold water. Transfer noodles to a baking sheet and set aside.

    Ingredients

    • 1 Pound elbow macaroni

  • 3

    Place the drained olives on a separate baking sheet. Mix the mayonnaise, apple cider vinegar and milk in a small grill-safe bowl.

    Ingredients

    • 1 Can black olives, drained

    • 1 Cup mayonnaise

    • 1 Cup milk

    • 3 Tablespoon apple cider vinegar

  • 4

    Place the bowl of mayo mixture, baking sheet with noodles and baking sheet with olives on the grill grate. Smoke the noodles, olives and mayonnaise mixture for 10 to 15 minutes, or until they have picked a bit of the smoked flavor. Remove from grill and transfer noodles to a medium bowl.

    Grill180 ˚F

  • 5

    Increase the Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    Grill450 ˚F

  • 6

    Drizzle the scallions with the olive oil and place on the grill. Cook, lid closed for 5 minutes turning halfway through until golden brown.

    Grill500 ˚F

    Ingredients

    • 4 Stalk scallions

    • 1/2 Tablespoon extra-virgin olive oil

  • 7

    Transfer to a clean cutting board and chop the smoked olives. Add both the olives and scallions to the noodles. Add shredded carrots and stir to combine. Add mayonnaise mixture and stir to combine.

    Ingredients

    • 1/2 Cup shredded carrots

    • As Needed kosher salt

    • As Needed freshly ground black pepper

Cooking Notes

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