Fireworks Pasta Salad

This version of a macaroni salad adds kick to an updated classic. Make it the night before a gathering and let the flavors really come together for a spicy twist on macaroni salad.
Fireworks Pasta Salad in a white bowl at a picnic
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5 from 2 votes
Course Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 30 minutes
Servings 8 servings
Calories 370kcal
Author Liren Baker

Ingredients

  • 16 ounces tubetti pasta
  • 2/3 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 1/2 tablespoons fresh lime juice
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 1/3 cups chopped drained spicy dill pickles
  • 1 1/4 cups finely chopped celery
  • 1/2 cup minced red onion or 2 shallots, minced
  • 1 12- ounce jars roasted peppers drained and sliced
  • 1/2 cup thinly sliced green onions
  • handful cilantro chopped
  • kosher salt to taste
  • freshly ground pepper to taste

Instructions

  • Cook the pasta in a pot of boiling salted water, according to the package directions. Drain and rinse with cool water. Set aside.
  • In a large bowl, whisk together the mayonnaise, mustard, lime juice, sugar, paprika, and cayenne pepper. Stir in the tubetti pasta, pickles, celery, red onion, roasted peppers, green onions, and cilantro. Season to taste with salt and freshly ground black pepper.
  • Refrigerate until well chilled before serving.

Notes

If you’re looking for a good spicy dill pickle to use in this recipe, try Hot & Spicy Dill Pickle Chips from Trader Joe’s.
Adapted from Modern Macaroni Salad, Bon Appétit, July 1999 via Epicurious.

Nutrition

Calories: 370kcal | Carbohydrates: 49g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 1199mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 570IU | Vitamin C: 24.3mg | Calcium: 64mg | Iron: 1.6mg
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