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!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
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
Instructions
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.
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.
Halve the cherry tomatoes, dice the cucumber, and finely chop the red onion. Combine these vegetables in a large mixing bowl.
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.
Add the cooked macaroni, browned hot dogs, and shredded cheddar cheese to the bowl with the vegetables.
Pour the dressing over the pasta mixture and gently toss until everything is evenly coated.
Chop the fresh parsley and sprinkle it over the salad as a garnish.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.3 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 366 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
