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Cajun Pasta Salad

Cajun pasta salad with penne, andouille sausage, and crunchy peppers tossed in a spicy Cajun dressing. Chilled for 2 hours for bold flavors and a Southern salad texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 820
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.
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.
Garnish
  • 1 green onions For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook and prep
  1. Cook penne pasta according to package directions, then drain and rinse with cold water.
  2. In a cast iron skillet, cook sliced andouille sausage over medium-high heat until browned, then set aside to cool.
Make dressing
  1. Whisk together mayonnaise, Cajun seasoning, lemon juice, hot sauce, salt, and pepper until smooth and fully combined.
Assemble and chill
  1. Combine pasta, sausage, red bell pepper, green bell pepper, celery, and red onion in a large bowl.
  2. Pour dressing over the salad and toss until everything is evenly coated.
  3. Refrigerate for at least 2 hours so the flavors meld, then garnish with green onions and serve.

Notes

For the best texture, cool the pasta briefly after rinsing so it doesn’t melt the dressing. Refrigerate leftovers in a sealed container for up to 4 days; do not freeze, as mayonnaise-based dressing separates when thawed. For a lighter option, swap mayonnaise for an equal amount of Greek yogurt (use full-fat for the closest creamy texture).