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Cajun Pasta Salad

Cajun pasta salad with smoky andouille sausage, peppers, celery, and a creamy Cajun dressing. Penne is rinsed for a non-sticky bite, then chilled for bold, spicy Southern flavor.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Pasta and sausage
  • 1 lb penne pasta
  • 1 lb andouille sausage Slice and cook until browned.
Vegetables
  • 1 red bell pepper Diced.
  • 1 green bell pepper Diced.
  • 1 cup celery Diced.
  • 0.5 cup red onion Diced.
  • 0.25 cup green onions For garnish.
Cajun dressing
  • 1 cup mayonnaise
  • 2 tbsp Cajun seasoning
  • 2 tbsp lemon juice
  • 1 tsp hot sauce
  • 0.25 salt and pepper To taste; season both pasta salad and dressing.

Equipment

  • 1 sheet pan

Method
 

Cook the pasta and sausage
  1. Cook penne pasta according to package directions until al dente, then drain and rinse with cold water to stop the cooking and keep it from sticking.
  2. In a skillet, cook sliced andouille sausage over medium-high heat until browned, then set aside to cool slightly.
Make the Cajun dressing
  1. Whisk together mayonnaise, Cajun seasoning, lemon juice, hot sauce, salt, and pepper until smooth and evenly colored.
Assemble and chill
  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 to coat evenly so every bite is slick with creamy Cajun flavor.
  3. Refrigerate for at least 2 hours to let the flavors meld, then garnish with green onions and serve.

Notes

For clean, non-clumping pasta salad, rinse the penne under cold water right after draining and let it dry off for 5 minutes before mixing. Store covered in the refrigerator up to 4 days; the texture stays good but gets slightly softer over time. Freezing is not recommended due to mayonnaise separation. If you want a lighter version, swap mayonnaise for Greek yogurt (use the same amount) for a tangier, slightly thicker dressing.