Cajun Pasta Salad
User Reviews
4.7
Cajun Pasta Salad
Description
The salad uses small pasta such as elbows, shells, or rotini tossed with diced red pepper, celery, and scallions. The dressing combines creamy mayonnaise with a blend of pungent ingredients including Dijon or Creole mustard, freshly grated garlic, Cajun seasoning, lemon juice, horseradish, hot sauce, dill pickle juice, paprika, and black pepper. Salt is adjusted based on the seasoning's salt content.
After cooking and cooling the pasta, it is mixed with the vegetables and dressing, allowing the flavors to meld. The salad is refreshing with a balanced spicy kick from the Cajun seasoning and hot sauce, offset by the mayonnaise's creaminess and tangy elements.
This dish complements grilled meats or barbeque well or serves as a flavorful potluck addition. Optional garnishes can include scallion greens, chopped dill pickles, cherry tomatoes, or hard boiled eggs to diversify textures and tastes.
Checking salt levels based on the Cajun seasoning's sodium content is recommended to avoid oversalting. Adjusting cayenne pepper can increase heat intensity according to preference.
Ingredients
Salad
- 1 pound pasta elbows, shells or rotini or other small pasta
- 1 Tablespoon olive oil
- 2 scallions
- 1 red pepper
- 4 celery ribs
Dressing
- 1 cup mayonnaise
- 2 Tablespoon mustard Creole, Dijon or spicy brown
- 2 cloves garlic grated
- 2 teaspoons Cajun seasoning or Creole seasoning, see note
- 1 Tablespoon lemon juice
- 2 teaspoon horseradish prepared
- 1 teaspoon hot sauce
- 1 teaspoon dill pickle juice
- 1 teaspoon paprika
- 1 teaspoon black pepper
- salt optional *see note, up to 2 teaspoon
Instructions
- Put a large pot of water on the stove and bring it to a boil. Cook the pasta as directed by the package instructions.
- While the pasta cooks clean and dice the celery and red pepper. Separate the scallion whites from the greens and dice both. Set the green parts aside to garnish the salad.
- After the pasta is done drain it in a colander. Run cold water through it to cool it off quickly. Put the drained and cooled pasta in a large salad bowl. Toss it with the olive oil.
- Add the diced celery, red pepper and white part of the scallions to the salad bowl. Stir to mix.
- In a small bowl combine the mayonnaise, mustard, grated garlic, Cajun seasoning, lemon juice, horseradish, hot sauce, dill pickle juice, paprika and pepper. Stir to whisk it all together.
- Taste a small amount of the dressing and determine if it needs salt or not. This will depend on how much salt your Cajun seasoning includes, if any. Add salt if necessary and stir the dressing again.
- Pour the dressing over the pasta and stir to coat all the pasta. Refrigerate until ready to serve.
- Serve garnished with a sprinkle of paprika and the reserved green scallion tops.
- This salad keeps well in the refrigerator for 2-3 days. It will thicken a bit over time. If desired you can stir in a few tablespoons of water before serving.
Notes
- Check salt content in your Cajun seasoning before adding extra salt to the dressing.
- Add ½ teaspoon cayenne pepper for more heat if desired.
- Substitute vinegar for dill pickle juice if you do not have it on hand.
- Cherry tomatoes, dill pickles, or hard boiled eggs can be included to add variety and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 264kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 8mg | 3% |
| Sodium | 718mg | 30% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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