I love a good bbq. And part of a good bbq in my opinion, is the plethora of food one has to choose from. Multiple meat choices, and and endless amount of sides. Sides upon sides.

Also, in my opinion, one of those sides has to be macaroni salad. There is a local bbq spot around here — Phil’s; which has a macaroni salad that everyone, and I do mean everyone, is absolutely obsessed with.

This is my version. And, not to brag, but even the hubs says mine is better.

Before warned, this recipe makes a ton… perfect for hosting or sharing.

Ingredients:

1 lb macaroni elbows, cooked according to directions

1 Tbsp evoo

4 hard boiled eggs, chopped

3/4 cups diced dill pickles

3/4 cup diced bell peppers, red, yellow, and or orange

1 cup cheddar cheese chopped into small cubes

1 bunch sliced green onions

1 handful minced italian parsley leaves

3/4 cup mayo

2 tsp dijon mustard

1 tsp worcheshire sauce

1/8 cup apple cider vinegar

1/2 tsp dried dill

1 tsp salt

1/2 tsp white pepper

Directions:

Cook pasta according to directions, drain and toss with 1 Tbsp evoo to prevent sticking. Refrigerate for 2 - 24 hours.

In a large bowl, combine chilled pasta with all of the other ingredients. Stir to combine. Chill until ready to serve.