Hawaiian BBQ Macaroni Salad
Enjoy a creamy, tangy, and sweet Hawaiian BBQ Macaroni Salad perfect for summer cookouts, family gatherings, and BBQs. This refreshing side dish combines tender elbow macaroni, a rich dressing, and vibrant fresh ingredients including pineapple and vegetables to deliver a perfect balance of flavors and textures everyone will love.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 23 minutes
- Yield: 6 servings 1x
- Category: Appetizers
- Method: No cooking (boil pasta only)
- Cuisine: Hawaiian
- Diet: Gluten Free (if gluten-free pasta used)
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- Salt and pepper to taste
Vegetables & Fruit
- 1/2 cup pineapple chunks, drained
- 1/4 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrots
- Optional: 2 tablespoons chopped green onions for garnish
Instructions
- Cook the Macaroni: Boil the elbow macaroni in salted water until al dente. Drain and rinse under cold water to stop cooking and cool down the pasta. Let it drain completely.
- Prepare the Veggies and Pineapple: Finely chop celery, carrots, and red onion. Drain excess juice from canned pineapple chunks to prevent sogginess, unless extra sweetness is desired.
- Mix the Dressing: In a large bowl, whisk together mayonnaise, apple cider vinegar, and granulated sugar until smooth and creamy. Season with salt and pepper to taste.
- Combine Ingredients: Add the cooled macaroni, chopped vegetables, and pineapple chunks to the dressing. Gently fold until all ingredients are fully coated.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour to let the flavors meld. Serve chilled or at room temperature for best taste.
Notes
- Cook pasta al dente to avoid mushy texture.
- Drain pineapple well to prevent a watery salad.
- Chilling the salad overnight enhances flavor harmony.
- Adjust sweetness and tanginess by tasting and modifying sugar or vinegar amounts.
- Use fresh vegetables for added crunch and freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
Keywords: Hawaiian macaroni salad, BBQ side dish, creamy pasta salad, summer cookout salad, tropical pasta salad, gluten-free pasta salad
Find it online: https://dishesbylina.com/hawaiian-bbq-macaroni-salad/