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Smoked Hawaiian Macaroni Salad

Smoked Hawaiian Macaroni Salad

By Traeger Kitchen

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.

Prep Time

10 Minutes

Cook Time

30 Minutes




This recipe serves:


Units of Measurement:
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 Olive oil
1/2 Cup shredded carrots
As Needed kosher salt
As Needed Freshly ground pepper


  • 1

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

    180 ˚F / 82 ˚C


    Super Smoke

  • 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.

  • 3

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

  • 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 smoke flavor. Remove from grill and transfer noodles to a medium bowl.

    180 ˚F / 82 ˚C


    Super Smoke

  • 5

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

    450 ˚F / 232 ˚C


  • 6

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

    450 ˚F / 232 ˚C


  • 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. Season with salt and pepper to taste and serve. Enjoy!

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