Cajun Pasta Salad

Course: Salad

Cuisine: Cajun

Prep Time: 20

Cook Time: 10

Total Time: 32

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 (say several hours early...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
2 tablespoon olive oil divided
½ cup shallots finely minced
1 cup red bell pepper cored, seeded, and finely chopped
1 cup celery finely chopped
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoon Creole/Cajun, or whole grain Dijon mustard see Note
1½ cups mayonnaise
3 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon hot sauce ie, Tobasco, Crystals
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.
Transfer to a large bowl and mix in 1 tablespoon olive oil.
2 tbsp olive oil
In a separate medium bowl, combine the remaining ingredients, including the remaining 1 tablespoon olive oil. Add 1 to 2 tablespoons of water to thin slightly.
½ cup shallots, 1 cup red bell pepper, 1 cup celery, 1 tsp smoked paprika, 1 tsp Cajun seasoning, 2 tsp Kosher salt, 1 tsp freshly ground black pepper, 3 tbsp Creole/Cajun, or whole grain Dijon mustard, 1½ cups mayonnaise, 3 tbsp red wine vinegar, 1 tbsp fresh lemon juice, 1 tsp hot sauce
Adjust seasonings to taste.
Add the macaroni and mix.
Top with chopped parsley.
¼ cup fresh parsley

Video

Notes

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

If you can't find Creole or Cajun mustard, any kind of whole grain, spicy, or even just Dijon works just fine.

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. Best served at room temperature.

Nutrition