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Smoked Macaroni Salad

15

20

Hickory

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.

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  • 1 Pound elbow macaroni

  • 1/2 Half red onion, diced small

  • 1 Whole green bell pepper, diced

  • 1/2 Cup shredded carrots

  • 1 Cup mayonnaise

  • 3 Tablespoon white wine vinegar

  • 2 Tablespoon Sugar

  • Pepper

  • Salt

  • 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.

    • 1 Pound elbow macaroni

  • 2

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

    180 ˚F

  • 3

    Spread cooked pasta out on a sheet tray and place sheet tray directly on the grill grate. Smoke for 20 minutes, remove from heat, and transfer directly to the refrigerator to cool.
  • 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.

    • 1/2 Half red onion, diced small

    • 1 Whole green bell pepper, diced

    • 1/2 Cup shredded carrots

    • 1 Cup mayonnaise

    • 3 Tablespoon white wine vinegar

    • 2 Tablespoon Sugar

    • To Taste Pepper

    • To Taste Salt

  • 5

    When pasta is cool, combine chopped veggies, smoked pasta and dressing in a large bowl.
  • 6

    Cover with plastic wrap and place in the fridge for 20 minutes before serving. Enjoy!

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