Cajun Macaroni Salad

There’s something about a big bowl of Cajun Macaroni Salad that just looks like a party waiting to happen—spirals of pasta coated in a creamy, pale-orange dressing, flecked with green celery, red bell pepper, and bits of smoky seasoning.

It’s a cool, revitalizing side dish with just the right kick of heat, and it comes together surprisingly fast, perfect for busy weeknights or last-minute potlucks.

This recipe is ideal for families, beginners, and anyone who loves bold Southern flavors without spending hours in the kitchen.

I still remember the first time it saved me: friends texted that they were “almost there” for an impromptu barbecue, and I’d nothing ready.

A quick boil of pasta, a whisked-up Cajun dressing, and a few chopped veggies later, I’d a colorful salad that stole the show and stretched the meal easily.

It’s just as handy for easy entertaining, work lunches, or Sunday suppers.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold Cajun flavor with just-right heat and tangy zip
• Packs in crunchy veggies, creamy dressing, and tender pasta every bite
• Comes together quickly with simple, easy-to-find ingredients and equipment
• Chills beautifully, making it ideal for make-ahead meals and potlucks
• Easily customizable with proteins like shrimp, andouille, or lighter mayo swaps

Ingredients

• 8 oz elbow macaroni, uncooked — choose a sturdy brand so pasta holds its shape
• 1 tbsp kosher salt, for boiling water — seasons pasta all the way through
• 1 cup mayonnaise, full-fat — gives the creamiest, richest dressing
• 2 tbsp Dijon mustard — adds tangy backbone and depth
• 2 tbsp Cajun seasoning, divided — use a brand you love or a homemade blend
• 1 tbsp fresh lemon juice — brightens and balances the richness
• 1 tsp hot sauce, optional — adjust to your preferred heat level
• 1 tsp granulated sugar — just enough to round out the spices
• 1/2 tsp garlic powder — for mellow, even garlic flavor
• 1/2 tsp onion powder — boosts savory depth without extra chopping
• 1/4 tsp freshly ground black pepper — adds gentle heat and aroma
• 1/2 cup celery, finely diced — for crunch and freshness
• 1/2 cup red bell pepper, finely diced — adds sweetness and color
• 1/2 cup green bell pepper, finely diced — classic Cajun flavor base
• 1/3 cup red onion, finely diced — sharp bite that softens as it chills
• 1/3 cup dill pickles, finely chopped — brings briny, tangy pop
• 2 large hard-boiled eggs, peeled and chopped — add richness and protein
• 1/3 cup cheddar cheese, small cubes — choose a sharp block cheddar for best flavor
• 2 tbsp fresh parsley, chopped — adds freshness and color
• 1 tbsp green onions, thinly sliced — mild onion finish on top

Step-by-Step Method

Boil the Macaroni

Bring a large pot of water to a rolling boil, then stir in the kosher salt. Add the elbow macaroni and cook until al dente, following package directions. Stir occasionally to prevent sticking.

Once done, drain immediately in a colander so it doesn’t overcook and lose its texture in the salad.

Cool and Drain the Pasta

Rinse the hot macaroni under cold running water until completely cool. Toss gently with your hands to chill all pieces evenly.

Let the pasta sit in the colander for several minutes to drain thoroughly. Shake off excess water. Ensuring the pasta is very dry prevents a watery, diluted dressing later.

Whisk the Creamy Cajun Dressing

In a small bowl, add mayonnaise, Dijon mustard, 1½ tablespoons Cajun seasoning, lemon juice, hot sauce, sugar, garlic powder, onion powder, and black pepper. Whisk until smooth and fully combined.

Taste and adjust seasoning if needed. The dressing should be bold and tangy, since flavors mellow once chilled with the pasta.

Prep and Dice the Mix-Ins

On a cutting board, finely dice the celery, red bell pepper, green bell pepper, red onion, and dill pickles. Chop the hard-boiled eggs into bite-sized pieces.

Cut cheddar cheese into small cubes. Chop the parsley and slice the green onions thinly. Keep everything similar in size so each forkful has a balanced mix.

Combine Pasta and Vegetables

Transfer the cooled, well-drained macaroni to a large mixing bowl. Add the celery, red bell pepper, green bell pepper, red onion, dill pickles, chopped eggs, cheddar cubes, parsley, and green onions.

Gently toss with a rubber spatula to distribute the ingredients evenly without smashing the eggs or cheese.

Fold in the Dressing

Pour the prepared Cajun dressing over the macaroni mixture. Use a rubber spatula to fold everything together gently until all pasta and vegetables are evenly coated.

Scrape the sides and bottom of the bowl so nothing is missed. Taste a small bite to gauge seasoning before the salad is chilled.

Adjust Seasoning to Taste

Sprinkle in the remaining ½ tablespoon Cajun seasoning if you want a bolder flavor. Add extra salt and black pepper if needed.

Stir gently to incorporate. Remember that chilling can slightly dull flavors, so it’s okay if the seasoning tastes just a bit stronger now than you ultimately prefer.

Chill and Refresh Before Serving

Cover the bowl tightly with plastic wrap or a lid. Refrigerate for at least 1 hour, or up to overnight, so flavors meld and the dressing thickens slightly.

Before serving, give the salad a gentle stir. If it seems dry, add a spoonful or two of mayonnaise or a splash of milk to loosen the texture.

Ingredient Swaps

• Use any short pasta (shells, rotini, penne) in place of elbows; use gluten-free pasta for a gluten-free version.
• Swap some or all of the mayonnaise with Greek yogurt or a light mayo for fewer calories, or use vegan mayo and omit eggs/cheese for a dairy-free, egg-free option.
• Replace cheddar with pepper jack or Colby, and use any crisp veggies you have (carrots, cucumber, corn); if dill pickles aren’t common where you are, use pickled jalapeños or capers for tang.
• Any Cajun or Creole seasoning blend works; if unavailable, mix paprika, garlic powder, onion powder, black pepper, cayenne, oregano, and thyme as a quick DIY substitute.

You Must Know

– Scale – To serve a crowd, double everything for ~12 servings, but increase Cajun seasoning gradually (start with 3 Tbsp instead of 4); larger batches concentrate seasoning as they sit, so re-taste after at least 30–60 minutes chilled before adding more.

Serving Tips

• Serve chilled in a shallow platter, garnished with extra parsley and green onions.
• Pair with grilled chicken, ribs, or andouille sausage for a complete Cajun cookout.
• Spoon into lettuce cups for lighter individual portions at parties or potlucks.
• Add hot sauce on the side so guests can customize their spice level.
• Serve alongside cornbread and coleslaw for a Southern-style buffet spread.

Storage & Make-Ahead

Cajun macaroni salad keeps in the fridge, tightly covered, for 3–4 days.

It’s ideal to make it 1 day ahead so flavors fully develop.

Stir before serving and add a little mayo or milk if it thickens.

This salad doesn’t freeze well; the pasta and mayo dressing lose their texture.

Reheating

Reheat small portions in the microwave at 50% power, stirring often.

For larger batches, warm gently in a covered oven-safe dish or on low stovetop heat, adding milk if needed.

Potlucks and Crawfish Boils

Nothing brings this macaroni salad to life quite like setting it out beside a steaming pile of crawfish or a long potluck table loaded with smoky sausage and buttery corn.

I love how the chilled bowl beads with condensation while the boil perfumes the air with spice and brine.

At a crawfish boil, I scoop it into paper bowls alongside peeled tails, potatoes, and corn, the cool creaminess soothing the burn of Cajun seasoning on my lips.

At potlucks, I pile it high in a big serving dish, garnish with extra green onion, and watch folks circle back for “just a little more.”

It travels well, holds up on the table, and tastes like pure Louisiana hospitality.

Final Thoughts

Give this Cajun Macaroni Salad a try and bring some bold, zesty flavor to your next meal or gathering.

Feel free to tweak the spice level, add your favorite mix-ins, and truly make it your own!

Frequently Asked Questions

Can I Make This Cajun Macaroni Salad Without Eggs for Allergy-Friendly Guests?

Yes, you can. I’d simply skip the eggs and let the creamy, spiced dressing, crisp peppers, and tangy pickles shine. If you’d like extra richness, I’d add more cheddar or a few buttery avocado cubes.

Is There a Way to Make This Salad Gluten-Free Without Losing Texture?

Yes, you can—use firm gluten-free elbow pasta, cook just to al dente, then rinse well. I toss it in oil while cooling; it stays bouncy, so every creamy, spicy bite still feels satisfyingly hearty.

How Spicy Is the Salad Using the Full Amount of Cajun Seasoning?

It’s medium‑spicy: you’ll feel a warm tingle on your tongue, not a blaze. I taste smoky heat wrapped in creamy coolness, little sparks from the hot sauce, then sweetness and crunch balancing everything so you’ll keep nibbling.

Can I Safely Ship This Cajun Macaroni Salad for a Long-Distance Gathering?

You can’t safely ship this over long distance, friend. Mayo, eggs, and cheese turn risky as they warm. Instead, I’d mail the recipe, then join you later to stir, taste, and share it fresh.

What Drink Pairings Work Best With a Creamy, Spicy Cajun Macaroni Salad?

I’d pour off-dry Riesling or chilled rosé—both soothe heat and cut richness. For beer, I’d choose a crisp pilsner. If you want nonalcoholic, try iced sweet tea with lemon or fizzy lime seltzer.