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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the macaroni cooks, heat the olive oil in a large skillet over medium heat.

Step 3

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.

Step 4

Reduce the heat to low and stir in the thawed peas. Let the vegetables warm through for about 2 minutes, then remove from heat.

Step 5

In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, paprika, salt, and black pepper until smooth.

Step 6

Add the cooked macaroni and sautéed vegetables to the bowl with the dressing. Gently toss until everything is evenly coated with the dressing.

Step 7

Transfer the hot macaroni salad to a serving dish and garnish with chopped fresh parsley if desired.

Step 8

Serve immediately while warm. Enjoy!

Nutrition Facts

Serving size	1557.5 grams (1557.5g)

Amount per serving	% Daily Value*
Calories	3023

Total Fat 196.10g	251%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 1.30g
Cholesterol 235mg	78%
Sodium 2487mg	108%
Total Carbohydrate 270.40g	98%
Dietary Fiber 30.60g	109%
Total Sugars 34.20g
Protein 45.90g	92%

Vitamin D 0IU	0%
Calcium 327mg	25%
Iron 14mg	76%
Potassium 2678mg	57%

*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.

Source of Calories

Fat: 58.2%

Protein: 6.1%

Carbs: 35.7%