Cajun Pasta Salad (Print Version)
Cajun-style macaroni with fresh vegetables in a creamy, tangy spiced dressing.
# Ingredients:
→ Salad
01 -
1 pound elbow macaroni
02 -
2 tablespoons olive oil, divided
03 -
1/2 cup shallots, finely minced
04 -
1 cup red bell pepper, finely chopped
05 -
1 cup celery, finely chopped
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon Cajun seasoning
08 -
2 teaspoons kosher salt
09 -
1 teaspoon black pepper
10 -
1/4 cup fresh parsley, chopped, for garnish
→ Dressing
11 -
3 tablespoons Creole, Cajun, or whole grain Dijon mustard
12 -
1 1/2 cups mayonnaise
13 -
3 tablespoons red wine vinegar
14 -
1 tablespoon fresh lemon juice
15 -
1 teaspoon hot sauce
# Steps:
01 -
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 9 minutes, until tender.
02 -
Drain the cooked pasta and rinse under cool water. Transfer to a large bowl and toss with 1 tablespoon of olive oil to prevent sticking.
03 -
In a separate bowl, whisk together the remaining olive oil, shallots, red bell pepper, celery, smoked paprika, Cajun seasoning, kosher salt, black pepper, mustard, mayonnaise, red wine vinegar, lemon juice, and hot sauce until smooth.
04 -
Add 1 to 2 tablespoons of water if needed to slightly thin the dressing.
05 -
Pour the dressing over the cooled pasta and mix thoroughly until all the macaroni is evenly coated.
06 -
Cover and refrigerate the salad until thoroughly chilled.
07 -
Stir gently and garnish with chopped fresh parsley just before serving.
# Notes:
01 -
For extra flavor, prepare the salad several hours in advance to allow the spices to infuse the pasta.