Barbeque Macaroni Salad


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A macaroni salad with a twist. Great for summer parties. You can garnish with hard-boiled eggs and tomato wedges, if desired.

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  • 1 (12 oz.) package elbow macaroni
  • 1 (15 oz.) can marinara sauce
  • 1 1/2 C. chopped celery
  • 1 C. sweet pickle relish
  • 1 (4 oz.) can sliced black olives
  • 1 small red onion, chopped
  • 1 1/2 C. mayonnaise
  • 1 tsp. chili powder

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Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente. Drain, and rinse under cold water. Put macaroni in a serving bowl, and mix in the marinara sauce, celery, relish, olives, onion, mayonnaise and chili powder. Cover and chill for at least 2 hours before serving.

Yield: 12 Servings.

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