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–+ servings
spicy creamy southern pasta salad

Creamy Cajun Macaroni Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 rubber spatula or large spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 12 ounce elbow macaroni
  • 1 tablespoon kosher salt for pasta water
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoon Dijon mustard
  • 2 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt plus more to taste
  • 1 teaspoon hot sauce optional
  • 1 cup celery finely diced
  • 1 cup red bell pepper finely diced
  • 1/2 cup green bell pepper finely diced
  • 1/2 cup red onion finely diced
  • 1/2 cup dill pickle finely diced
  • 3 hard-boiled eggs chopped
  • 1/3 cup fresh parsley chopped
  • 2 green onions thinly sliced
  • 1/2 cup shredded cheddar cheese optional
  • 1 tablespoon olive oil

Instructions
 

  • Bring a large pot of water to a boil, season generously with 1 tablespoon kosher salt, and add the elbow macaroni.
  • Cook the macaroni according to package directions until al dente, then drain in a colander and rinse under cold water to stop the cooking.
  • Toss the cooled macaroni with olive oil in the large mixing bowl to prevent sticking and set aside.
  • In a small mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, apple cider vinegar, Cajun seasoning, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and hot sauce until smooth.
  • Add celery, red bell pepper, green bell pepper, red onion, dill pickle, chopped eggs, parsley, green onions, and shredded cheddar cheese to the macaroni in the large mixing bowl.
  • Pour the Cajun dressing over the macaroni mixture and gently fold everything together with a rubber spatula until evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or Cajun seasoning as desired.
  • Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld and the dressing to thicken slightly.
  • Stir the salad just before serving and, if it appears dry, mix in 1–2 tablespoons of mayonnaise or a splash of lemon juice to refresh it.
  • Serve chilled, garnished with extra parsley or a light sprinkle of Cajun seasoning if desired.

Notes

For best results, cook the pasta just to al dente so it holds its shape after chilling, and cool it completely before adding the dressing to avoid a greasy texture. Cajun seasoning blends vary in salt and heat, so start with the listed amount and adjust to taste after mixing; you can also add more hot sauce if you like extra spice. This salad keeps well for about 3 days refrigerated in an airtight container, making it ideal to prepare a day ahead, though you may need to loosen it with a little extra mayo or lemon juice before serving. Feel free to swap in other crunchy vegetables such as corn or jalapeños, but keep the dice small so every bite has a good mix of textures and flavors.
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