Skip to Main Content
Smoked Macaroni Salad
By Traeger Kitchen
Try this smoky twist on a summer classic. Macaroni is boiled then smoked, and combined with red onions, green bell peppers, and shredded carrots all tossed together in a tangy dressing.
Prep Time
15 Minutes
Cook Time
20 Minutes
Pellets
Hickory
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | elbow macaroni |
| 1 Cup | Mayonnaise |
| 3 Tablespoon | white wine vinegar |
| 2 Tablespoon | Sugar |
| To Taste | salt and pepper |
| 1/2 | red onion, diced small |
| 1 | green bell pepper, diced small |
| 1/2 Cup | shredded carrots |
Steps
1
Bring a large stock pot of salted water to a boil over medium heat and cook pasta according to package directions. Make sure to cook to al dente, strain, and rinse under cold water.
Ingredients
1 Pound elbow macaroni
2
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.
180 ˚F / 82 ˚C
Super Smoke
3
Spread cooked pasta out on a sheet tray and place the sheet tray directly on the grill grate. Smoke for 20 minutes, remove from heat, and transfer directly to the refrigerator to cool.
180 ˚F / 82 ˚C
Super Smoke
4
While the pasta is cooling, mix the dressing. In a medium bowl add the mayonnaise, white wine vinegar, and sugar and whisk to combine. Season with salt and pepper to taste.
Ingredients
1 Cup Mayonnaise
3 Tablespoon white wine vinegar
2 Tablespoon Sugar
To Taste salt and pepper
5
When pasta is cool, combine chopped veggies, smoked pasta, and dressing in a large bowl.
Ingredients
1/2 red onion, diced small
1 green bell pepper, diced small
1/2 Cup shredded carrots
6
Cover with plastic wrap and place in the fridge for 20 minutes before serving. Enjoy!