Barbecue Macaroni Salad


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Well the 4-th of July is almost here and everyone loves  a fab macaroni salad for bbq. But, instead of a traditional macaroni salad,why not  try something a little different , BBQ macaroni salad.  Yes, add a FAB twist to this classic dish, with a nice, sweet smoky flavor with  Stubbs bbq sauce. Or,  you can use your fave BBQ sauce. 




bbq mac 1

Add all ingredients in a large mixing bowl, and stir.





Add chopped bacon for garnish . YUM ! Dig in.






Barbecue Macaroni Salad Recipe


1 lb elbow macaroni

1 tablespoon salt

1 red bell pepper, diced

2 celery stalks, diced

4 green onions, sliced thin

2 tablespoons apple cider vinegar

1 teaspoon chili powder

1/8 teaspoon garlic powder

1 cup mayonnaise

1/2 cup of sweet relish 

2 tablespoons of sugar

1/2 cup Stubbs Bar-B-Q Sauce

ground black pepper

For garnish add a cup of chopped bacon



1.Bring add salt to 4 quarts of water and bring to a boil.

2.Add noodles and cook 5-7 minutes (al dente). Drain and rinse with cold water until cool.

3.Stir in the bell pepper, celery and onions.

4.Combine the vinegar,relish,sugar, chili powder, garlic powder, mayonnaise, Bar-B-Q sauce and black pepper to make the dressing.

5.Toss the pasta with the dressing. { Add some chopped bacon }

6.Serve and enjoy! (Or, refrigerate for up to two days.)











Salmon Macaroni Salad Recipe

Salmon macaroni salad new copy

Do you want to amaze your family & friends this thanksgiving ? They will go nuts for this salmon  macaroni salad !  The secret to this macaroni salad is the salmon and  the  bbq sauce . I’ve made this salad many, many times. People love, love, love it .  And they always want to know what’s in ? What’s that flavor ? It’s the bbq sauce . I t give this macaroni salad a tangy sweet flavor, that’s soooo goood. You can used you’re favorite bbq sauce . I used Sweet baby Ray’s honey bbq sauce. So yummy ! And the skinless and boneless salmon , by Chicken of the sea is a must . No mess, just cut open, drain a little bit of the juice,and  place in bowl. So easy.



Add some chopped carrots and sprinkle paprika over the top for a a little dazzle.

Add some chopped carrots and sprinkle paprika over the top for a a little dazzle.






2 cups of cooked macaroni

3-4 packages  chicken of the sea pink salmon pouch skinless & boneless

1/2 cup low-fat mayonnaise

1- 1/2 stalks celery, minced

1/4 cup chopped green onions (scallions)

5  tablespoons of relish

1 tablespoon of lemon juice

1-2 tablespoons of Sweet baby rays honey bbq sauce   { gives it a tangy flavor} {}

1/4 cup of chopped carrots {raw}

1 tablespoon chopped fresh dill

1 teaspoon of olive oil

salt & pepper

a dash of garlic salt


1. Bring a pot of water  to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10-12  minutes, or until the macaroni is cooked

2.Remove from heat, drain, rinse briefly in cold water and drain again.

3. In a large bowl with cooked macaroni, mix combine all ingredients together and mix well. Chill until ready to serve.