Cajun Pasta Salad

There’s something about a big bowl of Cajun pasta salad that instantly brightens the table.

Picture tender pasta spirals coated in a creamy, lightly smoky dressing, flecked with deep red bell peppers, crisp green onions, and golden corn.

It’s a rejuvenating, flavor-packed side that eats like a light meal, and it comes together fast—perfect for when you need something impressive in under 30 minutes.

This recipe is made for busy weeknights, easy entertaining, and anyone who loves bold, Southern-inspired flavors without a lot of effort. I first leaned on it one hectic Sunday, when guests announced they were “stopping by” in an hour. a

While the pasta cooled, I chopped a few vegetables, whisked the dressing, tossed everything together, and let it chill. By the time the doorbell rang, the salad was ready—and it disappeared by the end of the night.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, zesty Cajun flavors in a cool, creamy salad
• Doubles easily for parties, potlucks, and make-ahead entertaining
• Adapts to many diets with easy protein and veggie swaps
• Uses simple, affordable ingredients you can find anywhere
• Stays delicious for hours, perfect for picnics and lunch prep

Ingredients

• 12 oz pasta, short shape (rotini or penne) — choose sturdy ridged shapes to hold dressing
• 1 Tbsp salt, for pasta water — seasons pasta all the way through
• 1 cup cherry tomatoes, halved — sweet, juicy bite to balance spice
• 1 cup bell pepper, diced — use mixed colors for crunch and color
• 1/2 cup red onion, finely diced — sharp contrast to creamy dressing
• 1 cup celery, thinly sliced — adds freshness and crisp texture
• 1 cup cooked chicken breast, diced or shredded (optional) — use well-seasoned, cooled chicken
• 1/2 cup andouille sausage, sliced and cooked (optional) — find quality sausage with real hardwood smoke
• 1/2 cup black olives, sliced — adds briny depth
• 1/4 cup green onions, thinly sliced — sprinkle some on top for garnish
• 1/4 cup fresh parsley, chopped — flat-leaf for best flavor

Dressing

• 1/2 cup mayonnaise, full-fat — gives the creamiest, richest base
• 1/4 cup sour cream — adds tang to balance the mayo
• 2 Tbsp Dijon mustard — for a sharp, savory kick
• 2 Tbsp lemon juice, freshly squeezed — brightens the whole salad
• 2 Tbsp olive oil — helps the dressing coat the pasta smoothly
• 2 tsp Cajun seasoning, store-bought or homemade — adjust to your heat preference
• 1/2 tsp smoked paprika — adds smoky depth without extra heat
• 1/4 tsp garlic powder — quick, even garlic flavor
• 1/4 tsp onion powder — boosts savory notes
• 1/4 tsp cayenne pepper, or to taste — increase for extra heat
• 1/2 tsp kosher salt, or to taste — season after tasting the Cajun mix
• 1/4 tsp black pepper, freshly ground — add just before whisking in

Step-by-Step Method

Boil a large pot of water and add the salt. Add the pasta and cook until al dente, following package directions. Stir occasionally to prevent sticking. Once cooked, drain in a colander. Rinse the pasta under cold water until fully cooled. Let it drain very well so excess water doesn’t dilute the dressing.

Prep the Vegetables

Wash and dry all vegetables. Halve the cherry tomatoes. Dice the bell pepper and red onion into small, even pieces.

Thinly slice the celery, green onions, and black olives. Chop the fresh parsley. Keep each ingredient in small piles or separate bowls so they’re easy to add later when assembling the salad.

Cook and Cool the Proteins

If using chicken and andouille sausage, cook or reheat them first. Grill, sauté, or bake the chicken breast, then dice or shred it into bite-size pieces.

Slice the andouille sausage and cook it until browned and heated through. Let both proteins cool slightly before adding, so they don’t warm or thin the creamy dressing.

Whisk the Dressing

In a small bowl, add the mayonnaise, sour cream, and Dijon mustard. Pour in the lemon juice and olive oil.

Sprinkle in Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Whisk thoroughly until smooth and emulsified. Taste and adjust seasoning, keeping in mind the flavors will mellow once chilled.

Combine Pasta and Mix-Ins

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the cherry tomatoes, bell pepper, red onion, celery, black olives, green onions, and parsley.

Add the cooled chicken and sausage if using. Gently toss with a wooden spoon or spatula to distribute everything evenly before adding the creamy dressing.

Toss with Dressing

Pour the prepared dressing over the pasta mixture. Toss gently but thoroughly, scraping the bottom of the bowl so every piece gets coated.

Make certain the dressing reaches all the vegetables and proteins. Taste and add more salt, pepper, or Cajun seasoning if needed. Adjust heat with extra cayenne if you prefer a spicier salad.

Chill to Develop Flavor

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to let the flavors meld and the spices mellow.

Chill longer, up to a few hours, for deeper flavor. Stir once midway if possible to redistribute dressing and make certain even chilling throughout.

Refresh and Garnish Before Serving

Remove the salad from the fridge just before serving. Stir well to loosen and recombine the dressing.

If it looks dry, add a small spoonful of mayonnaise or a splash of lemon juice. Toss again to coat. Garnish the top with extra sliced green onions or chopped parsley for a fresh, colorful finish.

Ingredient Swaps

• Make it vegetarian by omitting chicken and andouille; add beans (red beans or black beans), corn, or extra veggies instead.
• Lighten the dressing with Greek yogurt in place of some or all of the sour cream/mayo, or use avocado oil mayo for a different fat profile.
• Use any short pasta (elbow, bowties, shells) and swap andouille with smoked sausage, chorizo, or even bacon if andouille isn’t available.
• For dairy-free, use vegan mayo and skip sour cream (or use a plant-based yogurt); for gluten-free, choose a gluten-free pasta that holds its shape well.

You Must Know

– Make-Ahead – For next-day serving, keep about 1/4 of the dressing (2–3 tablespoons) in a separate container and fold it in 15–20 minutes before serving; this “fresh” layer restores creaminess and brightens flavors that mellow overnight.

Serving Tips

• Serve chilled in a large bowl, garnished generously with extra green onions and parsley.
• Pair with grilled chicken, fish, or shrimp for a complete Cajun-inspired summer meal.
• Offer hot sauce, extra Cajun seasoning, and lemon wedges on the side for customization.
• Spoon into lettuce cups or over mixed greens for a lighter, crunchy lunch option.
• Present in individual mason jars for easy transport to picnics, potlucks, or work lunches.

Storage & Make-Ahead

Cajun pasta salad keeps in the fridge for 3–4 days in an airtight container.

It’s great to make a day ahead; reserve a little extra dressing to stir in before serving, as the pasta absorbs moisture.

This dish doesn’t freeze well—mayonnaise-based dressings separate after thawing.

Reheating

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

For larger amounts, warm gently in a covered oven dish or skillet, adding a splash of water or broth.

Potlucks and Parade Days

Once you’ve figured out how warm you like your leftovers, this pasta salad turns into the kind of dish you proudly carry to potlucks and park yourself beside during parade days.

I love how the smoky andouille and bright bell peppers hold their own, even after a slow walk down the block or a long ride in the car.

When I’m feeding a crowd, I treat this bowl like a little Cajun picnic. I’ll:

• Double the recipe and use a huge, shallow serving bowl
• Tuck a cold pack under the bowl to keep it chilled
• Bring extra Cajun seasoning so guests can bump up the heat
• Add a sprinkle of green onion right before serving

It disappears faster than the marching band rounds the corner.

Final Thoughts

Give this Cajun Pasta Salad a try and see how quickly it becomes a go-to favorite for potlucks, picnics, or easy weeknight dinners.

Don’t hesitate to tweak the veggies, protein, or spice level to make it just right for you and your family.

Frequently Asked Questions

Can I Make This Cajun Pasta Salad Without Any Dairy Products?

Yes, you can, and I’d absolutely do it with you: swap mayo and sour cream for vegan mayo and unsweetened coconut or oat yogurt, then taste, adjust Cajun spices, and let everything chill into creamy magic.

How Spicy Is This Recipe, and How Do I Tone It Down?

It’s medium-spicy, like a gentle warmth that lingers. I’d tone it down for you by halving the Cajun seasoning and cayenne, then tasting, adding more lemon for brightness and a pinch of sugar for balance.

Is This Cajun Pasta Salad Safe for Gluten-Free Guests?

It isn’t naturally gluten‑free, but you can easily make it safe by using certified gluten‑free pasta and seasonings. I always double‑check spice blends and labels, then relax knowing everyone can tuck in comfortably.

What Proteins Can I Use Instead of Chicken and Andouille Sausage?

You can swap in shrimp, crawfish, grilled tofu, or crispy chickpeas. I love tossing in leftover roasted turkey—its smoky edges soak up the spice and always remind me of slow Sunday suppers at home.

Can I Prepare This Pasta Salad for Meal Prep Lunches All Week?

Yes, you can, and I often do. I portion it into airtight containers, keep proteins well-chilled, and freshen each serving with a squeeze of lemon and extra parsley so lunches stay bright all week.