Create a flavor-packed summer macaroni salad using barbecue sauce and cheddar cheese. Add in some finely diced vegetables, as well as some chopped hard-boiled eggs, and you’ve got a pasta salad worthy of any cookout, picnic, or BBQ.
For the most part, I tend to prefer potato salad over pasta salad almost any day. Especially if it’s a potato salad like this Summer BBQ Bacon Potato Salad or this Dad’s Country Garden Potato Salad. However, every once and a while, I get a hankering for something completely different; something like this tasty and fairly uncomplicated cheese and barbecue sauce flavored macaroni salad. Instead of relying on several different added herbs and seasonings, this pasta salad utilizes barbecue sauce to create a significant amount of both depth and flavor. Now, whether you use a homemade version, like this Sweet Strawberry Chipotle BBQ Sauce, or one that you buy from your local market is totally up to you. No matter which one you choose, I’m fairly certain that you’re gonna love this kicked-up cheesy pasta salad.
Ingredients:
- Water
- 1 Teaspoon Sea Salt
- 2 Cups Elbow Macaroni
- Ice Water
- 3 Celery Stalks, Finely Diced
- 3 Carrots, Peeled & Finely Diced
- 1 Bunch Scallions, Chopped (Green Parts Only)
- 1/2 Cup Mayonnaise
- 1/2 Cup BBQ Sauce
- 6 Hard-Boiled Eggs, Roughly Chopped
- 1 (8-oz.) Block Mild Yellow Cheddar, Cut into Small Cubes
- Salt & Pepper (Optional)
Directions:
- Fill a large stockpot with water, add the sea salt, and then bring the water to a boil over high heat.
- Add the pasta, stir, and then boil for 8 minutes, or until done.
- Drain the pasta and then place it into a large bowl of ice water for 5 minutes.
- Drain the pasta again and then place it into a large bowl.
- Add the celery, carrots, scallions, mayonnaise, and BBQ sauce to the pasta; stir to combine.
- Gently fold in the hard-boiled eggs and cheddar until well combined.
- Season with salt and pepper if desired.
Suggestions:
- Always add salt to the water you boil your pasta in. It helps to flavor the pasta.
- After you add the pasta to the boiling water, you may need to turn the temperature of your stove down slightly to prevent the pasta from boiling over.
- Letting the pasta soak in ice water for several minutes helps to cool down the pasta quickly.
- Notice that adding salt and pepper to this recipe is optional. Every BBQ sauce tastes different, so you will need to decide for yourself if you think this pasta salad needs additional salt or pepper.
Improvements:
- Try using this Sweet Strawberry Chipotle BBQ Sauce in this recipe.
- Add finely chopped bacon, ham, or pulled pork to this macaroni salad.
Ingredients:
- Water
- 1 Teaspoon Sea Salt
- 2 Cups Elbow Macaroni
- Ice Water
- 3 Celery Stalks, Finely Diced
- 3 Carrots, Peeled & Finely Diced
- 1 Bunch Scallions, Chopped (Green Parts Only)
- 1/2 Cup Mayonnaise
- 1/2 Cup BBQ Sauce
- 6 Hard-Boiled Eggs, Roughly Chopped
- 1 (8-oz.) Block Mild Yellow Cheddar, Cut into Small Cubes
- Salt & Pepper (Optional)
Directions:
- Fill a large stockpot with water, add the sea salt, and then bring the water to a boil over high heat.
- Add the pasta, stir, and then boil for 8 minutes, or until done.
- Drain the pasta and then place it into a large bowl of ice water for 5 minutes.
- Drain the pasta again and then place it into a large bowl.
- Add the celery, carrots, scallions, mayonnaise, and BBQ sauce to the pasta; stir to combine.
- Gently fold in the hard-boiled eggs and cheddar until well combined.
- Season with salt and pepper if desired.
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