Cajun Pasta Salad

Course: Salad

Cuisine: Cajun

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: people

Calories: 547kcal

Author: Kris Longwell

This Cajun Pasta Salad is just so good! Really bursting with flavor. Just a little kick, but nothing too much. Perfect for a Summer BBQ!! Yum! If you make this ahead of time, add a little extra water, as it will thicken as it sits in the fridge.

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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 tbsp whole grain mustard, 2 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp hot sauce, 1 tsp smoked paprika, 1 tsp Cajun seasoning, 2 tsp Kosher salt, 1 tsp 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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

You can make the pasta several hours before serving. Just rinse after cooking, then toss with the oil, then cover with plastic wrap. No need to refrigerate.

You can also make the dressing several hours before serving; after mixing, cover with plastic wrap, and keep in the refrigerator.

Just before serving, mix pasta with dressing and a couple of tablespoons of water. You don't want the dressing too thick.

Nutrition