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Cajun Pasta Salad

Cajun pasta salad with penne, browned andouille sausage, and crisp peppers and celery in a creamy Cajun dressing. Chill for 2 hours so the spicy flavors soak in, making it a bold Southern salad side.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 skillet

Method
 

Cook pasta
  1. Cook penne pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking and cool it quickly.
Brown sausage
  1. Cook sliced andouille sausage in a skillet over medium-high heat until browned, then set aside off to the side.
Make Cajun dressing
  1. Whisk mayonnaise, Cajun seasoning, lemon juice, hot sauce, and salt and pepper until smooth and evenly colored.
Assemble and toss
  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 until every piece is coated evenly.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so it firms up and the flavors meld.
  2. Garnish with green onions, then serve chilled for the best crunch and spicy balance.

Notes

Pro tip: rinse the pasta thoroughly with cold water so it doesn’t clump and stays springy after chilling. Refrigerate leftovers in an airtight container for 3–4 days; freeze is not recommended because mayonnaise-based dressing can break. For a lighter option, replace half the mayonnaise with plain Greek yogurt to keep it creamy with less fat.