BBQ Macaroni Salad


BBQ Macaroni Salad


  • 3 cups of macaroni
  • 1/2 cup red bell pepper
  • 1 ear of corn
  • 1Poblano chili
  • For the dressing:
  • 1 1/2 tbsp EVOO
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1/4 tomato minced
  • 3 tbsp agave syrup
  • 3 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp Vegan Worcestershire sauce
  • salt and pepper to taste


  1. Cook 3 cups of macaroni, drain.
  2. Over barbeque, place 1/2 cup red bell pepper, 1 ear of corn, and a Poblano chili. Grill then chill- remove seeds from chili and cut corn off the cobb. Chop chili, bell pepper.
  3. Dressing
  4. Heat all ingredients in a sauce pan and bring to a boil cooking until onions and tomatoes are tender. Strain and cool or cool as is.
  5. Pour 1 cup over macaroni, add the chopped ingredients and 1/4 cup black beans. Refigerate overnight or several hours. Feeds 8 as a side.

Recipe and Photo: Vegan Feast / CC BY

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