Hot Dog and Bun Pasta Salad with Mustard Dressing

Name: Hot Dog and Bun Pasta Salad with Mustard Dressing
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz (340 g) small pasta shells; 6 (170 g) beef hot dogs, halved lengthwise, then cut into ¼-inch half-moons; 1 (150 g) medium yellow onion, thinly sliced; 1 tbsp (14 g) unsalted butter; 4 tbsp (60 ml) yellow mustard; 5 tbsp (75 ml) mayonnaise; 1½ tbsp (22 ml) white vinegar; 2 (100 g) celery stalks, diced; ½ cup (75 g) dill pickle, finely chopped; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) smoked paprika (optional); 2 tbsp (6 g) fresh chives, chopped (optional)

From the MyKitchenBank Kitchen

A playful pasta salad that captures the comfort of hot dogs and buns in a cool, dressed form. Tender pasta shells, crispy browned hot dog pieces, and a tangy mustard-mayo dressing with caramelized onions create a satisfying side dish or light main course. Perfect for picnics, potlucks, and casual weeknight dinners.

Prep: 15 min
Cook: 18 min
Wait: 30 min
Total: 1 hr 3 min
Makes: 6 servings (about 5 cups)

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Steps

Before you start

Bring a large pot of salted water to a boil before you begin
Have all ingredients measured and prepped so assembly goes smoothly
This salad benefits from chilling, so plan ahead if serving later

1
Cook the pasta
- Bring a large pot of salted water (5 quarts) to a boil.
- Add the pasta shells and cook until just al dente (about 8 minutes), stirring once halfway through.
- Drain in a colander and set aside to cool for 5 minutes.
- The pasta should retain a slight firmness so it doesn't become mushy when mixed with the dressing.
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Ready when: Pasta is tender but still has a slight bite when tasted
Tip: Avoid overcooking; undercooked pasta is better than mushy pasta in a cold salad
2
Brown the hot dogs and onions
- While the pasta cooks, heat butter in a 10-inch skillet over medium-high heat.
- Once foaming, add the sliced hot dogs and cook for 3–4 minutes, stirring occasionally, until they develop light golden edges.
- Add the sliced onion to the same skillet and continue cooking for 3–4 minutes, stirring frequently, until the onion becomes soft and slightly caramelized.
- The hot dogs should be lightly browned and the onion should be translucent.
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Ready when: Hot dogs have light golden edges and onion is soft and translucent
Tip: Don't stir constantly; let the hot dogs sit for 20 seconds between stirs to develop color and flavor
3
Make the dressing
- In a small bowl, whisk together the mustard, mayonnaise, and white vinegar until smooth.
- The dressing should be creamy and uniformly yellow.
- Taste and adjust mustard or vinegar to your preference—add more mustard for tang, more mayo for richness.
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Ready when: Dressing is smooth and no streaks of mustard or mayo remain
Tip: Whisking vigorously emulsifies the mayo and mustard so the dressing stays cohesive
4
Combine all components
- Transfer the cooled pasta to a large mixing bowl.
- Add the hot dog and onion mixture, along with any butter remaining in the skillet.
- Add the celery, dill pickle, and prepared dressing.
- Fold everything together gently using a wooden spoon, lifting from the bottom and turning over to incorporate without crushing the pasta.
- Season to taste with kosher salt and black pepper.
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Ready when: All ingredients are evenly distributed and coated with dressing
Tip: Fold gently to avoid breaking the pasta shells; a light touch keeps everything intact
5
Chill and finish
- Transfer the salad to a serving bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld and the salad to cool completely.
- Just before serving, give it a gentle stir and check seasoning once more.
- If desired, sprinkle with smoked paprika for color and subtle depth, and scatter fresh chopped chives on top for brightness.
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Ready when: Salad is cold to the touch and flavors have married
Tip: If the salad seems dry after chilling, whisk together 1 tbsp mayo and 1 tsp mustard and fold in gently

Good to know

Tips

Toast 2–3 tbsp sunflower or poppy seeds and scatter over the finished salad for a crisp texture contrast
Add diced red bell pepper or cucumber in the final step for extra crunch and color
This salad works beautifully for potlucks—transport in a covered container and toss gently just before serving
For a vegetarian version, replace hot dogs with diced smoked cheddar or crispy pan-fried tofu cubes seasoned with mustard powder and paprika

Make ahead

Assemble the entire salad up to 8 hours ahead. Store covered in the refrigerator. Toss gently before serving and adjust dressing if needed.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: 3–4 days in an airtight container. Freezer: not recommended (mayo-based dressing separates). Reheat chilled salad by letting it sit at room temperature for 15 minutes or serve cold directly from the refrigerator.

Substitutions

beef hot dogs → Sliced cooked bratwurst, Polish sausage, or smoked kielbasa. Use the same weight and cut the same way. Cook in butter until browned, about 4 minutes.
mayonnaise → Greek yogurt or sour cream. Use 4 tbsp (60 ml) total; the dressing will be tangier and slightly thinner. Add ½ tbsp (7 ml) extra mustard to compensate.
dill pickle → Sweet relish or chopped bread-and-butter pickles. Use ¼ cup (40 g) relish. The salad will be sweeter; reduce vinegar to 1 tbsp (15 ml) if using relish.
white vinegar → Apple cider vinegar or lemon juice. Use the same amount. Cider vinegar adds warmth; lemon juice brings brightness.