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Prep Time20 minutes
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Cook Time15 minutes
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Serv SizeYield 6-8 servings
Tender pasta is tossed with a creamy dressing, crisp veggies, and a kick of Cajun seasoning and Creole mustard, bringing smoky, zesty flavor to every bite.
Ingredients
Directions
Spice up your table with this Cajun Macaroni Salad, a bold twist on a classic comfort dish. Tender pasta is tossed with creamy dressing, crisp veggies, and a kick of Cajun seasoning and Creole mustard that brings smoky, zesty flavor in every bite. It’s the perfect side for cookouts, potlucks, or holiday gatherings — hearty, vibrant, and guaranteed to stand out.
Boil the eggs first, then chill them, and cook the pasta. Bring a large pot of salted water to a boil and add the pasta. Cook until al dente according to package directions. Once cooked, drain and rinse briefly under cold water to stop the cooking. Toss with 1 tablespoon of olive oil to coat and prevent sticking.


While pasta cooks, make the dressing. In a medium bowl, mix 1 1/2 cups of mayonnaise, 3 tablespoons of Creole mustard, 1 tablespoon of red wine vinegar, 1 teaspoon of salt (adjust to taste), 1 teaspoon of black pepper, 2 tablespoons of your favorite Cajun seasoning, and 2 teaspoons of smoked paprika.
In a large bowl, combine the cooked and drained pasta with half a diced white onion and four ribs of diced celery, then toss everything together.
Pour the dressing over the pasta and veggies, then stir everything together until well mixed.
Finish with eggs and herbs. Gently fold in the chopped eggs, reserving one slice for garnish. Top with freshly chopped parsley before serving.
Enjoy!
Conclusion
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Cajun Macaroni Salad
Ingredients
Follow The Directions
Spice up your table with this Cajun Macaroni Salad, a bold twist on a classic comfort dish. Tender pasta is tossed with creamy dressing, crisp veggies, and a kick of Cajun seasoning and Creole mustard that brings smoky, zesty flavor in every bite. It’s the perfect side for cookouts, potlucks, or holiday gatherings — hearty, vibrant, and guaranteed to stand out.
Boil the eggs first, then chill them, and cook the pasta. Bring a large pot of salted water to a boil and add the pasta. Cook until al dente according to package directions. Once cooked, drain and rinse briefly under cold water to stop the cooking. Toss with 1 tablespoon of olive oil to coat and prevent sticking.
While pasta cooks, make the dressing. In a medium bowl, mix 1 1/2 cups of mayonnaise, 3 tablespoons of Creole mustard, 1 tablespoon of red wine vinegar, 1 teaspoon of salt (adjust to taste), 1 teaspoon of black pepper, 2 tablespoons of your favorite Cajun seasoning, and 2 teaspoons of smoked paprika.
In a large bowl, combine the cooked and drained pasta with half a diced white onion and four ribs of diced celery, then toss everything together.
Pour the dressing over the pasta and veggies, then stir everything together until well mixed.
Finish with eggs and herbs. Gently fold in the chopped eggs, reserving one slice for garnish. Top with freshly chopped parsley before serving.
Enjoy!


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