Cajun Macaroni Salad

Laissez les bons temps rouler with Cajun Macaroni Salad! Packed full of bold flavors, this creamy pasta salad with all of the crunch factor will have you forming a second line in the kitchen.

There is something about the happy little smile of macaroni that instantly equals a good time. Whether it’s creamy and dreamy Pimento Macaroni and Cheese or this chilled pasta salad, it’s always an instant crowd pleaser for any event.

Why This Recipe Will Have You Saying Ça C’est Bon, That’s Good!

No bad idea starts with pasta, including this Cajun Macaroni Salad. This recipe gives you everything you love about a classic southern macaroni salad, but with a little kick.

• Texture – This Cajun pasta salad combines a super creamy sauce with fresh, crisp, and crunchy vegetables.
• Familiar Flavors – You can’t go to a barbecue, church potluck, or family gathering in the south without at least four or five Tupperware of mac salad holding court at the dinner table. This recipe doesn’t stray too far from the traditional flavors while still being a fun and festive take on the classic. It also includes the familiar flavors of a remoulade sauce, the creamy, tangy dressing using many of the same ingredients.
• Customizability – Any macaroni salad recipe is merely a guide. Feel free to leave out ingredients you don’t like and add what you do. Want it a little spicier? Give a little more shake of hot sauce. Want it more mild? Add a little more mayonnaise. You are in complete control of the ingredients.
• Easy Process – The only cooking required for this recipe is boiling water for the pasta. The rest is just chopping.
• Make Ahead – Some dishes are just better when you make them ahead, including this creamy macaroni salad. It allows the flavors to marry, the vegetables to slightly soften, and the pasta to absorb the sauce a little.
• Budget Friendly – This recipe makes a lot. If you’re looking for something cheap and cheerful to feed a crowd, this is it!

Cajun vs. Creole Food

We’ve all heard the words Cajun and Creole used, often interchangeably, but do you know the difference and what Cajun food is? While Cajun and Creole cuisine use similar ingredients including garlic powder, onion powder, smoked paprika, and black pepper, the main difference between the two can be summed up in two ingredients, tomatoes and butter. Creole food is generally richer, being considered city food, with butter rich sauces and the sweet burst of tomatoes.

Cajun food on the other hand is often referred to as country food. Influenced by French cuisine, Cajun cooking combines generous amounts of seasoning with plenty of meat, especially seafood. Cajun cooks excel at using every part of the animal along with preserving meat through smoking, such as Tasso ham and andouille sausage. The backbone of most every Cajun recipe starts with the trinity. Where French cuisine relies on the mirepoix, onions, celery, and carrots, Cajun cooking includes a combination of onions, celery, and bell pepper known as the holy trinity.

Creole food was born in New Orleans, rich with Spanish, Native American, African, Portuguese, and Caribbean influences. Because this cuisine’s roots were in the busy and growing city, they had more access to fresh ingredients like butter and tomatoes. Like Cajun food Creole cooking relies on plenty of spices, but uses them in a slightly more edited way.

Ingredients

Go ahead and pick up that jar of Duke’s mayo and get ready to dig into a little twang. This party favorite combines pantry staples with a handful of fresh ingredients for an easy and delicious side perfect for your Super Bowl party or next barbecue.

• Macaroni – The name is right in the title. Skip the fancy pasta shapes and reach for that box of happy mac.
• Mayonnaise – This is the base of the sauce for this creamy pasta salad. Duke’s is the southern classic and favorite but if you don’t have Duke’s pick a high-quality mayo.
• Creole Mustard – This tangy, sharp mustard gives both a bite to the sauce and also texture. Vinegar-soaked brown mustard seeds give this a similar texture to stone ground mustard. Many brands have the addition of horseradish which gives the tangy sauce a nod to another Cajun favorite, remoulade.
• Louisiana Style Hot Sauce – Adds an acid bite and also pop of heat to the creamy sauce. Add a little or add a lot! Combines fermented cayenne peppers with vinegar, salt, and sometimes other ingredients such as garlic. Gives heat without blowing off your taste buds.
• Horseradish – A common component of Cajun remoulade, this gives a slight kick to the mayonnaise-based dressing without overpowering any of the other flavors.
• Apple Cider Vinegar – Dilutes the thick texture of the mayonnaise while also making this a bright and tangy pasta salad.
• Cajun Seasoning – This not only will provide the salt for the dish but also deliver aromatic garlic and onion along with the herbaceous pop of thyme, earthy paprika.

• Celery Salt – A little peppery and a little grassy, the celery seed in celery salt echos the fresh celery in this recipe.
• Sugar – The south likes their southern pasta salad a little like their tea, sweet. This recipe has just a little to balance the bright, acidic flavors but if you like your pasta salad extra sweet feel free to add more. You can also add sweet and spicy pickle relish for a different pop of sweetness and heat instead of the sugar.
• Vegetables – Sweet onions, celery, and bell pepper play homage to the trinity in this recipe while carrots add additional crunch and texture. Green onions finish it off and add a little freshness.
• Pickled Okra – A little spicy, a little tangy, and kissed by the fresh citrusy flavor of dill, these add an unexpected pop to this pasta salad.
• Sharp Cheddar – Practically a vegetable unto itself, it adds a creamy bite and funky little pop.

How to Make Cajun Macaroni Salad

Get out your biggest bowl because this makes a lot! No judgement if you dive in and eat straight from the bowl. It’s that good cher!

• Boil – Boil your macaroni in heavily salted water according to your package directions for al dente. Drain your pasta and rinse it under cold water immediately. This will both stop the cooking and also remove any excess starch.
• Mix – Add all of your ingredients for the dressing to a bowl and mix until it’s creamy and lump free.

• Fold – Add your pasta a little at a time and stir until it’s completely coated in the sauce. If you like a creamier pasta salad, feel free not to add all of the pasta. Fold in your remaining ingredients.

• Taste – Taste your pasta salad and see if you need to add any additional salt or pepper.
• Chill – Allow your Cajun pasta salad to chill for at least an hour.
• Adjust – The sauce will thicken as it chills. Give it a stir and see if you need to thin it out with a drizzle of milk or any extra mayonnaise.

Substitutions

Some of the ingredients for this southern macaroni salad are slightly regional. Don’t worry, they have easy substitutions!

• Creole Mustard – The closest substitution for the Creole mustard in this recipe is stone ground mustard. You can also use a spicy brown mustard or even Dijon. Because of the sharp bite of Dijon start with a little and then adjust accordingly.
• Pickled Okra – Pickled dilly beans would be a great substitution for the pickled okra. You can also add chopped dill pickles or cornichons.
• Cajun Seasoning – Creole seasoning can also be used for this recipe. Taste your sauce to see if you need to add a pinch of cayenne pepper or any additional salt.

Macaroni Salad Additions

There are as many different additions to macaroni salad as there are beads thrown at Mardi Gras. Add your favorites and have fun playing with both flavor combinations and also textures. Here are a few ideas.

• Frozen Peas – Peas are a classic addition to pasta salad. Allow them to defrost in your pasta colander and then pour the hot macaroni over them to flash cook them.
• Eggs – Hard boiled eggs are a traditional addition to both southern potato salad and also pasta salads.
• Protein – Andouille sausage and Tasso ham would both be delicious to this salad along with regular ham and bacon.
• Cheese – Swap out the sharp cheddar in this for your favorite cheese such as smoked Gouda, pepperjack, or a mild cheddar. You want a cheese that is easy to cube and will hold its shape.
• Pimentos – For a true nod to the south add in some drained pimentos for a little color and tangy sweetness.
• Corn – The sweet burst of corn would give a balance to the kick in the creamy sauce.
• Shrimp – Leave out the cheese and add cooked shrimp. Because the flavors of this sauce are similar to a remoulade sauce it works well with seafood.

Storage

Living in the southernmost state, I have been to my share of potlucks and family picnics with that bowl of creamy potato salad or pasta salad basking in the sunshine getting hot and a little gloopy. Because this is a mayonnaise-based salad, you will want to keep this stored in an airtight container until you’re ready to serve. It will keep for 3-5 days in the refrigerator…if it lasts that long!

Tips From the Beach

The most labor-intensive portion of this recipe is chopping your vegetables and cheese. When cutting your veggie keep in mind the shape and size of your macaroni. You want everything bite sized so it can get hugged in the curve of the macaroni for that perfect bite.

Unlike making any sort of warm pasta such as Spaghetti allo Scarpariello where you want the starch to help marry pasta and sauce, this creamy macaroni salad doesn’t require that additional starch. Make sure you always rinse your pasta for this time of cold pasta salad.

Frequently Asked Questions About Cajun Macaroni Salad

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