Hot Macaroni Salad
Embrace comfort food with a twist by making this irresistible Hot Macaroni Salad, a cozy yet vibrant dish that's perfect for any occasion. Featuring tender elbow macaroni, sautéed bell peppers, celery, and red onion, along with bursts of sweetness from thawed peas, this salad is tossed in a creamy, flavorful dressing made with mayonnaise, Dijon mustard, and apple cider vinegar. A touch of paprika adds smokiness, while freshly chopped parsley provides a pop of color and freshness. Unlike traditional cold macaroni salads, this warm version elevates its flavors with lightly cooked veggies and a silky dressing that coats every bite. Ready in just 30 minutes and ideal for weeknight dinners or potluck gatherings, this recipe is a fresh take on a classic pasta salad that will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 tablespoon olive oil
- 1 medium (diced) red bell pepper
- 1 medium (diced) yellow bell pepper
- 2 medium (sliced) celery stalks
- 1 small (diced) red onion
- 1 cup (thawed) frozen peas
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- 0.5 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (optional, for garnish) chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente, about 8-10 minutes. Drain and set aside.
While the macaroni cooks, heat the olive oil in a large skillet over medium heat.
Add the diced red bell pepper, yellow bell pepper, celery, and red onion to the skillet. Sauté the vegetables for 5-7 minutes, or until they are slightly softened but still have some crunch.
Reduce the heat to low and stir in the thawed peas. Let the vegetables warm through for about 2 minutes, then remove from heat.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper until smooth.
Add the cooked macaroni and sautéed vegetables to the bowl with the dressing. Gently toss until everything is evenly coated with the dressing.
Transfer the hot macaroni salad to a serving dish and garnish with chopped fresh parsley if desired.
Serve immediately while warm. Enjoy!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 7.3 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 382 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.
