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Cajun Pasta Salad

Cajun pasta salad with penne, browned andouille sausage, and crisp peppers and celery tossed in a spicy Cajun dressing. A Southern-style cold pasta salad that chills for bold flavors and easy make-ahead serving.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Cajun Pasta Salad
  • 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
  • 1 cup mayonnaise
  • 2 tbsp Cajun seasoning
  • 2 tbsp lemon juice
  • 1 tsp hot sauce
  • 1 Salt and pepper to taste
  • 1 green onions for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Cook the penne pasta according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Spread the rinsed pasta out briefly so it cools fully before mixing.
Brown the sausage
  1. In a cast iron skillet over medium-high heat, cook the sliced andouille sausage until browned, then set aside.
  2. Let the sausage cool for a few minutes so it doesn’t melt the dressing when combined.
Make the Cajun dressing
  1. Whisk together mayonnaise, Cajun seasoning, lemon juice, hot sauce, salt, and pepper until smooth.
Assemble and chill
  1. Combine pasta, sausage, red bell pepper, green bell pepper, celery, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss to coat evenly, ensuring the pasta and vegetables are fully covered.
  3. Refrigerate for at least 2 hours so the flavors meld, then garnish with green onions and serve.

Notes

Pro tip: rinse the pasta with cold water and cool the sausage slightly so the mayonnaise dressing stays thick and clings instead of becoming watery. Store covered in the refrigerator up to 3 days; the best texture is after chilling. Freezing is not recommended because mayonnaise-based salads can separate when thawed. For a lighter option, use reduced-fat mayonnaise without changing the chill time.