Say aloha to this creamy macaroni salad. Classic elbows folded into a mayo, carrot, black olive and scallion mixture with the perfect hint of smoke.
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When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
Bring a large pot of salted water to a boil. Add noodles and cook until soft. Drain noodles and rinse with cold water. Transfer noodles to a baking sheet and set aside.
Place the drained olives on a separate baking sheet. Mix the mayonnaise and milk in a small bowl.
Place the bowl of mayo mixture, baking sheet with noodles and baking sheet with olives on the grill grate. Smoke the noodles, olives, and mayonnaise mixture for 10 to 15 minutes or until they have picked a bit of the smoked flavor. Remove from grill and transfer noodles to a medium bowl.
Increase the temperature on the Traeger to High and preheat.
Drizzle the green onions with the olive oil and place on the grill. Cook, lid closed for 5 minutes turning halfway through until golden brown.
Transfer to a clean cutting board and chop the smoked olives and green onions. Add both to the noodles. Add shredded carrots and stir to combine. Add mayonnaise mixture and stir to combine. Season with salt and pepper to taste and serve. Enjoy!
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