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Cajun Pasta Salad

Cajun pasta salad with penne, andouille sausage, peppers, and celery tossed in a spicy Cajun-seasoned mayonnaise dressing. Chilled for at least 2 hours so the pasta absorbs bold Southern flavors.
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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: 870
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 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
  • 0.25 salt and pepper to taste
  • 0.25 green onions for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Cook penne pasta according to package directions, then drain and rinse with cold water to cool it quickly and stop cooking.
Cook sausage
  1. In a skillet over medium-high heat, cook sliced andouille sausage until browned, then set aside so it doesn’t steam the salad.
Make the Cajun dressing
  1. Whisk together mayonnaise, Cajun seasoning, lemon juice, hot sauce, salt, and pepper until smooth and evenly speckled with seasoning.
Assemble and chill
  1. Combine pasta, andouille sausage, red bell pepper, green bell pepper, celery, and red onion in a large bowl for even distribution of mix-ins.
Toss
  1. Pour the dressing over the salad and toss until everything is coated for a cohesive, spicy flavor.
Chill and serve
  1. Refrigerate for at least 2 hours, garnish with green onions, and serve cold for best texture.

Notes

For the boldest flavor, cool the pasta completely and fully brown the andouille before mixing; warm pasta can thin the dressing and make it less creamy. Store in an airtight container in the refrigerator up to 4 days (freezing not recommended). For a lighter option, replace half the mayonnaise with Greek yogurt while keeping the same Cajun seasoning and hot sauce balance.