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
NeeNee says
I’m known for my pasta salads I make for our teams of food pantry volunteers every week for the last year and a half since the shut down. ( We still serve our clients to their cars.) I’ve never made anything Cajun, but this sounds like another winner! What do you think about adding cubed ham and shredded sharp cheese?
Please be honest. I always credit my Pinterest inspirations.
Kris Longwell says
Hi there!!! We are so sorry for the delayed response!!! Cubed ham and shredded cheddar would be AMAZING! Next time we make this salad, we’re adding that!! Thanks for the inspiration! Let us know how it turns out! All the best, Kris & Wesley
Ryan Jumper says
You guys… Another hit with the family. I personally liked it more the next day, such a different taste we loved it!! Keep cooking you are making me look good
Cyndi says
Delicious!! Great flavors!! I was thinking of adding some crab next time…what do you think?? Thanks!
Kris Longwell says
Hi Cyndi!! Thank you so much! And heck YES! Crab would be an amazing addition to this salad. Can we come over? LOL!!! Thanks again for the great review! That means the world to us!! All the best, Kris & Wesley
Cyndi says
Thanks guys! I will let you know how it turns out with the crab! And of course, you are always welcome at our home!!
Melissa says
Super easy and tasty! Made this for meal prep and added rotisserie pulled chicken to make it more substantial for lunch/dinner. Will definitely make again and taking the suggestion to add crab. Yummalicious!
Kris Longwell says
That is so awesome, Melissa!! Sounds absolutely delicious!! Thanks for letting us know!! xoxo Kris & Wesley
Patti Leonard says
Wayyy too much salt in the dressing. Taking to a party today. How can I fix this? Ugh
Patti Leonard says
would have been nice if you bothered to update the recipe!! Ruined due to following your instructions of 2 ,TB SALT!!
Kris Longwell says
Hi Patti, it’s actually 2 tsp of salt, not 2 tbsp. So sorry the pasta salad wasn’t to your liking.
Melissa says
This recipe is amazing!!!! It’s got the perfect amount of kick to it. I meal prepped this and had it for the week. Wasn’t too thick for me at all. The second time I made it I doubled it. Then it seemed a little thick. Not too bad though. Still tasted amazing. My new favorite pasta salad!
Kris Longwell says
Woo hoo!! That’s awesome to hear, Melissa! Love that you did the meal prep and then enjoyed it all week! We find that sometimes if it’s a bit thick, we just thin the dressing with a little chicken stock, or even water. Anyway, so glad you enjoyed it so much and thank you so so much for letting us know!! All the best, Kris & Wesley
Holly says
This is my new favorite thing! I just made it a second time, and doubled it this time so I can share with family and friends. The complexity of the flavors and textures is incomparable! ❤️
Kris Longwell says
That is so awesome to hear, Holly!! So glad you love this pasta salad, it’s definitely one of our all-time favorites! Thanks for letting us know and for the great review!! We appreciate that so very much! All the best, Kris & Wesley
Ashley says
Loved this recipe. I added a bag of grilled chicken as well. My wife works for usps and has no way to take hot lunches soooooooo she is way tired of sandwiches. So I made this for her and packed her with club crackers. Lasted her a week and she loved it!
Kris Longwell says
Hi Ashley!! That is so awesome to hear!! Grilled chicken added to the salad is the PERFECT lunch on the go! Wesley’s sister works for the USPS, so we know what you mean! Thanks so much for letting us know, and please give our love to your wife!
Sierra says
I’m definitely going to make this for a party. I wonder if it will taste bad if I mix the dressing and pasta a few hours before the party and leave it in the fridge till then.
Amanda says
I found Creole Mustard Seasoning, would that work or will in need to be a “wet” mustard?
Kris Longwell says
Hi Amanda, the wet mustard does help the consistency of the dressing. How about adding some of the seasoning in yellow, or Dijon mustard? Then you should be set!! Let us know how it turns out!! All the best, Kris & Wesley
Carol says
I love you two! I am making this for my picnic tomorrow. I am sure it will be a hit. Everything is ready except the pasta. 7.15 in Baldwinsville, NY but I may need to cook the pasta before tomorrow for a helping or two. I’ll keep you posted
Gretchen says
I love you guys. I’ve watched all your videos. You guys explain every thing in such detail. Really fun to watch. Don’t ever stop. Love your recipes.
krislongwell says
Hi Gretchen!! Thank you so so much!! That means the absolute world to us! Stay in touch and stay tuned…lots more on the way! All the best!! Kris & Wesley
Chris Altieri says
Kris, Made this again for Memorial Day. So good! Just had to let you know again. Chris
krislongwell says
Awesome, Chris!! So glad it worked well for you again and THANK YOU SO MUCH for letting us know!!! You are the BEST! Kris & Wesley
Chris says
I made this pasta salad today. Loved it! It’s a nice change of pace from most pasta salads with the kick of spice in this one. Will definitely make it again. Looking forward to trying more of your recipes. So many of them look great!!
krislongwell says
Thanks, Chris!! We really love this pasta salad, too. We really like the little ‘kick’ and, as you say, a nice change from your everyday pasta salad. And thank you so much for letting us know! Please do stay in touch. All the best, Kris & Wesley
Helen Lutkie says
Kris, i made your cajun pasta salad over labor day week-end . family & friends loved it. sooooooooo good. thanks for sharing a great recipe.
krislongwell says
That is so great to hear, Helen!! That’s funny, we made it, too! It’s is definitely one of our favorite pasta salads. Thank you so much for letting us know!! xoxoxo Kris & Wesley
kat says
Did you really mean 2 T salt? I put 1 in and it seems too salty. I’m wondering if maybe it was supposed to be 2 t? Otherwise good but way too salty for me if it’s the way it’s supposed to be.
krislongwell says
Hi Kat! Thanks for the note! I went and looked at my notes when I worked up this recipe. I played around with the salt levels. I tend to like pasta salad and potato salt a little on the salty side, but you’re right…2 T is a little off. I’d recommend 2 to 3 teaspoons. 1 lb of pasta feeds a lot of folks, so I felt it needed more than a pinch. I’ll update the recipe to adjust the salt to one’s own tastes. Thanks so much! Kris
Nicole says
After a recent trip to The Fresh Market that resulted in bringing home several pasta salads, I was suddenly inspired to make some of my own- so, I searched “pasta salad” on Pinterest and came across this recipe. I just made it and it’s SO GOOD. I love how it’s not “just” another pasta salad and has some interesting flavors to it. Definitely holding onto this recipe; thanks for sharing it!
The Loon says
Hi Nicole,
This has become one of my favorites. I know I say this all the time but it’s true! Happy Holidays!