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Cajun Pasta Salad

Cajun pasta salad with andouille sausage, peppers, and celery tossed in a spicy Cajun-seasoned mayo dressing. The pasta is rinsed with cold water for a firm bite, then chilled for bold, tangy flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta and andouille
  • 1 lb penne pasta
  • 1 lb andouille sausage sliced and cooked
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 cup celery diced
  • 0.5 cup red onion diced
Spicy Cajun dressing
  • 1 cup mayonnaise
  • 2 tbsp cajun seasoning
  • 2 tbsp lemon juice
  • 1 tsp hot sauce
  • salt and pepper to taste
  • 1 green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook and rinse the pasta
  1. Cook penne pasta according to package directions until just tender. Drain and rinse with cold water to stop cooking and keep the pasta from getting soft.
Brown the andouille sausage
  1. In a skillet, cook sliced andouille sausage over medium-high heat until browned. Transfer to a plate or bowl so it doesn’t overcook in the pan.
Make the Cajun mayo dressing
  1. Whisk mayonnaise, Cajun seasoning, lemon juice, hot sauce, salt, and pepper in a bowl until smooth and evenly colored. Taste and adjust with a little more salt or pepper if needed.
Assemble and chill
  1. Combine pasta, sausage, red bell pepper, green bell pepper, celery, and red onion in a large bowl. Toss to distribute the vegetables and sausage evenly.
  2. Pour the dressing over the salad and toss until every piece looks coated. Scrape the bowl so no dry pockets remain.
  3. Refrigerate for at least 2 hours to let flavors meld. Cover and chill until cold, then garnish with green onions and serve.

Notes

For best texture, rinse the cooked pasta under cold water thoroughly so it stays firm in the fridge. Store covered in the refrigerator up to 4 days; freezing is not recommended. For a lighter option, swap half the mayonnaise for plain Greek yogurt while keeping the same Cajun seasoning and lemon juice ratios.