Bring a bold taste of Louisiana to your next cookout with this vibrant, zesty Cajun Pasta Salad. Tender macaroni and crisp veggies are tossed in a smoky, creamy homemade dressing that delivers the perfect kick of flavor in every bite.
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🫑 The Ingredients
A vibrant blend of crisp fresh produce, simple pantry staples, and bold Cajun spices comes together to deliver a perfect balance of smoky, creamy, and zesty flavors. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes and Substitutions
- Macaroni Pasta: Elbow macaroni holds the creamy dressing well, but any short pasta shape—like cavatappi, rotini, or mini shells—will work. You can also easily swap in gluten-free pasta.
- Shallots: Shallots offer a mild, slightly sweet onion flavor. If you don’t have shallots on hand, finely diced red onion or green onions (scallions) make great substitutes.
- Red Bell Pepper & Celery: These add essential crunch and fresh flavor. Feel free to use orange or yellow bell peppers, or add diced green bell pepper for a more traditional Cajun “holy trinity” vibe.
- Mayonnaise: This creates the rich, creamy base for the dressing. For a lighter or tangier alternative, swap half (or all) of the mayo for plain Greek yogurt, sour cream, or a plant-based mayo.
- Whole Grain Mustard: Whole grain mustard adds a subtle pop of texture and tang. Dijon mustard or spicy brown mustard can be used in a 1:1 ratio if needed.
- Red Wine Vinegar & Lemon Juice: The combination of citrus and vinegar brightens up the heavy dressing. Apple cider vinegar or white wine vinegar can be used if you run out of red wine vinegar.
- Cajun Seasoning & Hot Sauce: Choose your favorite store-bought Cajun blend (like Tony Chachere’s or Slap Ya Mama) or use a homemade mix. Creole seasoning works as a direct substitute. Adjust the hot sauce and seasoning levels up or down depending on your heat tolerance.
- Smoked Paprika: Adds a warm color and a deep, smoky flavor profile. Regular sweet paprika works in a pinch, though you’ll lose a bit of the smokiness.
🔥 Tips and Tricks for Perfect Pasta Salad
- Cook the pasta al dente: Avoid overcooking your macaroni, as soft pasta will absorb too much dressing and turn mushy. Cooking it just until al dente helps the noodles hold their shape and keep a great texture.
- Drain thoroughly after rinsing: Rinsing the hot pasta in cold water stops the cooking process instantly, but be sure to shake off all excess water! Excess moisture on the pasta will dilute your flavorful dressing.
- Mind the salt in your Cajun seasoning: Store-bought Cajun spice blends vary greatly in saltiness. It’s best to mix your dressing, taste it, and then adjust the added salt and hot sauce to suit your taste.
- Dice your veggies small and uniform: Finely chopping the shallots, bell peppers, and celery ensures you get a delightful crunch in every single bite without any single ingredient overpowering the rest.
- Let it chill before serving: While you can eat this immediately, letting the pasta salad rest in the refrigerator for at least 30 to 60 minutes gives the bold Cajun flavors time to meld together seamlessly.
- Revive leftovers before serving: Pasta tends to soak up dressing as it sits in the fridge overnight. If you’re serving leftovers the next day, simply stir in a tiny splash of olive oil, a squeeze of fresh lemon juice, or an extra spoonful of mayo to bring back its creamy texture.
👩🏼🍳 How to Make Cajun Pasta Salad
- Step 1: Add the macaroni to salted boiling water and cook, stirring occasionally, until tender, about 9 minutes.
- Step 2: Drain and rinse with cool water until no longer warm.
- Step 3: Whisk the mayonnaise and mustard together with the vinegar, lemon juice, hot sauce, and seasonings (except for the parsley).
- Step 4: Add the chopped vegetables to a large glass bowl.
- Step 5: Toss the cooled pasta with the vegetables and then stir in the dressing.
- Step 6: Gently toss until completely combined. Chill or serve at once. Garnish with chopped Italian parsley.
Expert Tip: Make Your Own Cajun Seasoning
If you don’t have a store-bought blend on hand, you can easily whip up a batch from scratch using basic pantry spices! Simply combine 2 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon cayenne pepper, ½ teaspoon black pepper, and ½ teaspoon salt.
🙋🏽♂️ Frequently Asked Questions
Yes! It actually tastes even better when prepared a few hours or a day ahead, as the chill time allows the bold flavors to fully meld together. Just give it a good toss and perhaps a small extra spoonful of mayo or a squeeze of fresh lemon juice right before serving if the noodles have absorbed some of the dressing.
Stored in an airtight container in the refrigerator, this dish will stay fresh and delicious for 3 to 5 days. It makes a fantastic option for meal prep or quick weekday lunches!
Absolutely! Blackened shrimp, sliced grilled chicken, or seared Andouille sausage make incredible additions that transform this side dish into a hearty, satisfying full meal.
Simply swap out the traditional macaroni for your favorite sturdy gluten-free short pasta, such as gluten-free rotini or penne. Also, double-check the label on your store-bought spice blend to ensure it is certified gluten-free.
😋 More Classic Sides
Ready to make the best pasta salad this side of the Big Easy? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Cajun Pasta Salad
Video
Ingredients
- Kosher salt
- 1 lb elbow macaroni
- ½ cup shallots finely minced
- 1 cup red bell pepper cored, seeded, and finely chopped
- 1 cup celery finely chopped
- 1 cup mayonnaise
- 2 tablespoon whole grain mustard see Note
- 2 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon hot sauce ie, Tobasco, Crystals
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 2 teaspoon Kosher salt
- 1 teaspoon black pepper
- ¼ cup fresh parsley chopped, for garnish
Instructions
- Bring a pot of salted water to a boil and add the pasta and cook for 9 minutes, until tender.Kosher salt, 1 lb elbow macaroni
- Drain in a colander and rinse with cool water.
- In a large bowl, combine the shallots, red bell pepper, and celery.½ cup shallots, 1 cup red bell pepper, 1 cup celery
- Stir the cooked pasta into the bowl with the vegetables.
- In a separate medium bowl, combine mayonnaise, mustard, vinegar, lemon juice, hot sauce, paprika, Cajun seasoning, salt, and pepper. If too thick, thin with a splash of water.1 cup mayonnaise, 2 tablespoon whole grain mustard, 2 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon Cajun seasoning, 2 teaspoon Kosher salt, 1 teaspoon black pepper
- Pour the dressing over the pasta and gently stir to fully combine. Cover and chill for at least 1 hour. However, you can also serve immediately. If chilled, thin with a little water, if desired.
- Serve with chopped Italian parsley for garnish.¼ cup fresh parsley
Jl says
I made this and it was awesome. I used reaper hot sauce and added three tablespoons of sugar. It was a hit at the bbq. They loved the sweetness and the kick of heat.
Kris Longwell says
Woo hoo! We are so so thrilled you made the Cajun pasta salad and had such great success with it! Congrats!!!! And THANK YOU for letting us know and for the nice review! That means the world to us! Stay in touch! Kris & Wesley
Julie says
Great recipe!
I added Cajun grilled shrimp.
Soooooooo good!!!!!
Kris Longwell says
Hi Julie! So sorry for the delayed response! YES! Cajun grilled shrimp would be AMAZING in this pasta salad! Thanks for sharing and for the GREAT review! That is AWESOME! xoxo Kris & Wesley
NeeNee says
Thanks for your response, even though it’s about two hours late. Tuesday is the day I take the pasta salads. I added the ham and sharp cheese and it was fabulous! The only thing I did different was add the olive oil directly to the dressing (helps thin it a bit). Plus no salt in the dressing, I thought there was enough with mustard, hot sauce and mayonnaise.
Pinned it! Great recipe; I definitely will be making this again.
Kris Longwell says
So sorry we didn’t get back to you in time, but it sounds like you prepared it perfectly! So glad you had success and your modifications sound spot on! Thanks so much for sharing and for the wonderful review. We truly appreciate that so very much!! Check out our other pasta salads. We have several other really yummy ones! All the best, Kris & Wesley