Hot Dog Pasta Salad
Perfect for summer gatherings or easy weeknight meals, this Hot Dog Pasta Salad is a playful twist on classic comfort food that’s sure to be a crowd-pleaser. Combining tender elbow macaroni, golden-browned hot dog slices, and crisp, colorful veggies like cherry tomatoes, cucumber, and red onion, this recipe is both hearty and refreshing. Tossed in a tangy, creamy dressing made with mayonnaise, Dijon mustard, and a splash of apple cider vinegar, every bite is packed with zesty flavor. A sprinkle of shredded cheddar cheese and fresh parsley takes this dish to the next level, while a quick prep and cook time make it effortlessly simple. Serve it chilled as a standalone meal or as a side dish for your next BBQ – it’s a fun, flavorful way to shake up your pasta salad game!
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Ingredients
- 2 cups Elbow macaroni
- 4 pieces Hot dogs
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and rinse with cold water to cool. Set aside.
Step 2
While the pasta is cooking, slice the hot dogs into thin coins and lightly brown them in a skillet over medium heat with the olive oil. This should take about 4-5 minutes. Remove from heat and let them cool.
Step 3
Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Combine these vegetables in a large mixing bowl.
Step 4
In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy. Adjust seasoning to taste.
Step 5
Add the cooked macaroni, browned hot dogs, and shredded cheddar cheese to the bowl with the vegetables.
Step 6
Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
Step 7
Chop the fresh parsley and sprinkle it over the salad as a garnish.
Step 8
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
| Serving size | (1014.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2607.6 |
| Total Fat 166.7g | 0% |
| Saturated Fat 37.4g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 285.6mg | 0% |
| Sodium 3989.6mg | 0% |
| Total Carbohydrate 208.0g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 23.3g | |
| Protein 62.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 532.5mg | 0% |
| Iron 11.5mg | 0% |
| Potassium 812.6mg | 0% |
Source of Calories