Description
A flavorful twist on classic pasta salad, packed with bold Cajun spices and fresh vegetables. Perfect for gatherings and quick meals.
Ingredients
- 1 lb elbow macaroni
- 2 tbsp good-quality olive oil (divided)
- 1/2 cup shallots (finely minced)
- 1 cup red bell pepper (cored, seeded, and finely chopped)
- 1 cup celery (finely chopped)
- 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
- 1 1/2 cups mayonnaise
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp hot sauce (e.g., Tabasco, Crystal)
- 1/4 cup fresh parsley (chopped, for garnish)
Instructions
- Bring a pot of salted water to a boil. Add the elbow macaroni and cook for about 9 minutes, or until tender.
- Drain the pasta in a colander and rinse it under cool water to stop the cooking process.
- In a large mixing bowl, transfer the cooled macaroni. Drizzle with 1 tablespoon of olive oil and stir to coat.
- In a separate medium bowl, mix the remaining ingredients (including the other tablespoon of olive oil). If needed, add 1 to 2 tablespoons of water to thin the mixture slightly.
- Taste and adjust the seasoning to your preference.
- Fold the dressing into the macaroni until everything is evenly coated, then top with freshly chopped parsley.
Notes
Feel free to substitute ingredients based on availability or dietary preferences. For example, swap elbow macaroni for gluten-free pasta or use Greek yogurt instead of mayonnaise for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook / Mixing
- Cuisine: Cajun