Best Hot Pasta Salad Recipes

HOT DOG PASTA SALAD

Steps:

• Cook macaroni according to package directions, just until tender.
• Drain and rinse well with cold water.
• Meanwhile, cook hot dogs as desired- grill'em, boil'em or pan-fry; cool enough to handle, then slice into circles.
• If small children will be eating this, cut the circles in halves or quarters to avoid choking hazards.
• Combine mayonnaise, mustard, vinegar and salt & pepper in small bowl.
• Place hot dogs and pasta in large bowl and add remaining ingredients.
• Pour dressing over and toss gently with two spoons until all the bits are coated with dressing.
• Chill for two hours or longer in refrigerator before serving.

HOT DOG, SWEET CORN PASTA SALAD

Steps:

• Cook pasta/macaroni according to package directions after adding salt to the water before boiling it. Drain, add the butter and let it cool.
• Meanwhile, cook the hot dogs as desired (grilled, boiled or pan-fried). Cool enough to handle. Slice into circles. If small children will be eating, cut the circles in halves and quarters.
• Combine mayonnaise, vinegar, mustard, salt and pepper in a small bowl. Mix them well.
• Place pasta, hot dog, onions, sweet corn in a large bowl.
• Pour dressing over the pasta and toss gently with two spoons until the pasta is fully covered with the dressing and all the ingredients are mixed well together.
• Chill for a couple of hours in the refrigerator before serving or over night.
• Add some grated parmesan before serving if you wish.
• Enjoy :).

HOT DOG PASTA SALAD

Steps:

• Make 1/4-inch-deep diagonal slashes 1/2 inch apart in each hot dog. Grill hot dogs uncovered 4 to 5 inches from medium heat 8 to 10 minutes, turning frequently, until hot and slashes begin to open. Cut completely through slashes. Refrigerate hot dog pieces.
• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Stir together Seasoning mix, oil and cold water in large bowl; set aside.
• Drain pasta; rinse with cool water. Shake to drain well. Stir pasta, hot dog pieces and remaining ingredients into seasoning mixture. Serve immediately, or refrigerate.

HOT PASTA SALAD

Steps:

• Cook the pasta according to directions.
• Cook the peas according to directions.
• In another bowl, mix the mayonnaise, lemon juice, and 1 T of the tuna oil and mix.
• Drain the rest of the oil from the tuna.
• Mix the tuna with the mayo mixture.
• Drain the pasta and toss with the mayo mixture, peppers, onion, and carrot.
• Sprinkle the rocket and Parmesan over the top just before serving.

HOT BACON AND PASTA SALAD

Steps:

• Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
• Meanwhile, in 10-inch nonstick skillet, cook bacon and onion, stirring occasionally, until bacon is crisp. Transfer bacon and onion to large bowl with slotted spoon, reserving bacon drippings. Stir Seasoning mix from packet, vinegar, brown sugar, oil and mustard into drippings.
• In large bowl, toss bacon and onion mixture, spinach, pear and dressing until mixed; stir in cooked pasta. Sprinkle cheese over top of salad. Serve warm.

COOL SHRIMP PASTA SALAD FOR HOT SUMMER DAYS

Steps:

• Cook, drain, rinse and cool pasta, letting pasta sit in collonder and stirring occasionally while getting other ingredients together helps pasta cool. In your large bowl combine shrimp,celery and peas add cooled pasta and miricle whip, salt and pepper to taste mix well and chill covered 30-45 minutes or longer. Serve alone or with chips or as a side dish at a bbq.

HOT PASTA SALAD

Steps:

• Cook pasta according to pack instructions. Meanwhile, tip the mayonnaise, lemon juice and 1 tbsp of the tuna oil into a large bowl and mix. Drain the rest of the oil from the tuna, then flake the fish into the bowl and mix well.
• Drain the pasta and toss it with the mayonnaise mixture, peppers and onions. Scatter over the rocket just before serving.

HOT OR COLD PASTA SALAD

Steps:

• 1. Cook and stir ground beef and onion in electric skillet or a large 10-inch skillet until meat is no longer pink; add worcestershire sauce and a dash of cayenne pepper if desired.
• 2. Stir in cooked and drained pasta, cheese and water. Heat to boiling, stirring constantly. Reduce heat; cover and simmer,for 5 minutes.
• 3. Mix peas, celery, relish, tomato and olives in a small bowl. In a large bowl combine and whisk together the salad dressing, mustard, lemon juice,and sugar,if using.
• 4. Stir ground beef mixture and vegetables into the salad dressing mixture. Serve immediately or ,if desired, cover and refrigerate until chilled, at least 3 hours. Stir and serve.

HOT ITALIAN CHICKEN & PASTA SALAD WITH PARMESAN

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, sprinkle chicken with dry dressing mix; toss to coat. Heat 1 Tbsp. oil in large skillet on medium heat. Add chicken; cook and stir 4 min. or until done.
• Drain pasta; place in large bowl. Add remaining oil, chicken and all remaining ingredients; mix lightly.

HOT PASTA PICNIC SALAD

Steps:

• 1. Boil pasta as package directs for Al Dente While pasta is boiling slice kielbasa into medallions---OR if you have to use smaller noodles when Farfalle (bow tie) pasta isn't available dice precooked sausage of choice. Drain pasta and set to the side.
• 2. In the same pot you've just boiled noodles in : toss in kielbasa chunks and warm through. Its great if some get just a bit of color on them. If you don't have that much time, its perfect any way you can warm it. Open all cans and stir into meat-liquids and all! Add pasta and stir gently so the soft noodles don't break.
• 3. **Optional---Every now and again to make this a "winter" instead of summer dish, I add a 1/2 tsp. of minced garlic with my sausage while it warms, and if I have the time,extra diced white onion. ***Add in your family's favorite seasonings. Because this dish is almost all canned or precooked, you should not need to add salt. I have also found garlic powder does not do well in this dish, but a pinch of Italian Seasoning and Paprika does wonders.
• 4. ** This dish get better after a day in the ol' chill chest. The tomatoes sweeten and the juice flavors the pasta.
• 5. (*Note: I use all different kinds of precooked sausage. Even leftover brat's or summer sausage*)

HOT BBQ BEEF, HORSERADISH & PASTA SALAD

Steps:

• Marinate the steak in the Worcester sauce for 10 mins and sprinkle over the black pepper.
• Cook the pasta according to pack instructions, drain, then toss with the spring onions, peppers and basil. Mix the dressing ingredients together, season, then set aside.
• Heat the barbecue or a griddle pan until very hot. Cook the steak for 3 mins on each side, or until cooked to your liking. Cut into thick slices, then toss into the pasta with the dressing. Adjust seasoning to taste and serve.

HOT ASPARAGUS PASTA SALAD

Steps:

• Cook the pasta according to package directions. , Meanwhile, in a large skillet, saute garlic and ginger if desired in oil over medium-high heat for 1-2 minutes. Add asparagus, shrimp and water; cook until asparagus is crisp-tender and shrimp are cooked, about 8 minutes. , Stir in ham, water chestnuts or celery and olives. Remove from the heat. Drain pasta and place in a large salad bowl; add asparagus mixture. Cover with foil. Combine dressing ingredients; pour over salad and toss. Serve immediately.

LEMON AND HOT! PASTA SALAD WITH KIDNEY OR CANNELLINNI BEANS

Steps:

• Pasta: follow directions on the package to cook to al dente. Drain and cool. Place in a large bowl.
• Dressing and Vegetables: Combine in a bowl and whisk olive oil, lemon juice, mustard, zest, and garlic. Season with salt and pepper and add basil, parsley, and scallions. Add Jalepeno and celery. Whisk again.
• Combine dressing and vegetables in a large bowl with pasta. Toss in beans. Sprinkle with pepper flakes and parmesean.
• Serve Cool.

HOT COOL PASTA SALAD WITH GREEN CHILE VINAIGRETTE

Steps:

• Place the salad ingredients in a large bowl. Prepare the Green Chile Vinaigrette and pour over the salad. Fold gently until dressing is well distributed. Line plates with assorted greens and place pasta salad on top.
• **For Vinaigrette:.
• Leave the skin on the garlic clove. Roast in a dry hot skillet, turning several times until softened and brown in spots, about 10 minutes. Put all ingredients in a blender or food processor and process until smooth and emulsified. Leftovers will keep 4-5 days in refrigerator.
• ***For Chile Lime Chips:.
• Heat oven to 400 deg. Combine salt & chile powder, mix well. Brush one side of each tortilla with lime juice and sprinkle with salt mixture. Cut into 6 or 8 triangles and place chile side up in a single layer on baking sheets. Bake for 7-8 minute or until browned. Cool and store in a ziploc bag until ready to serve with salads, dips, or sandwiches.

30-MINUTE HOT ZUCCHINI-PEPPER PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt; drain, reserving 1/4 cup cooking water.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add zucchini, peppers and onions; cook and stir 8 to 10 min. or until crisp-tender. Add tomatoes; cook and stir 2 min. Remove from heat.
• Add pasta, reserved cooking water and mayo to skillet; mix well.

HOT BACON AND PASTA SALAD

Steps:

• 1. Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well. Meanwhile, in 10-inch nonstick skillet, cook bacon and onion, stirring occasionally, until bacon is crisp. Transfer bacon and onion to large bowl with slotted spoon, reserving bacon drippings. Stir Seasoning mix from packet, vinegar, brown sugar, oil and mustard into drippings. In large bowl, toss bacon and onion mixture, spinach, peppers, pear and dressing until mixed; stir in cooked pasta. Sprinkle cheese over top of salad. Serve warm.

HOT PASTA SALAD RECIPE - (4.5/5)

Steps:

• Cook the pasta in dutch oven while you stir fry the fresh vegetables in light oil. Drain pasta, add vegetables, and approximately 1/4 C salad dressing. Add cooked chicken or salmon and tomato wedges. Serve with parmesan cheese sprinkled over.