Cajun Macaroni Salad
Classic macaroni salad gets a boost of bold flavor from Cajun spices and crunch from the trinity with a sauce reminiscent of remoulade sauce.
- Prep Time: 80
- Cook Time: 10
- Total Time: 1 hour 30 minutes
- Yield: 8-12 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Units
Scale
- 1 pound elbow macaroni
- 1 1/2 cups mayonnaise, preferably Duke’s
- 2 tablespoons apple cider vinegar
- 2 tablespoons Creole mustard, can substitute with stone ground mustard
- 1 teaspoon Louisiana style hot sauce (such as Louisiana or Crystal), or to taste
- 1 teaspoon prepared horseradish
- 1 1/2 teaspoons Cajun seasoning
- 1/8 teaspoon celery salt
- 1 teaspoon sugar
- 1 cup celery, diced, including leaves
- 1 red bell pepper, seeded and diced (about 1 cup)
- 1 sweet onion, diced (about 1 cup)
- 1/2 cup carrot, shredded
- 1/4 cup pickled okra, chopped
- 8 ounces sharp cheddar, cubed
- 2 scallions, white and green, chopped
- Salt and pepper to taste
Instructions
- Boil pasta according to the package directions for al dente in salted water. Drain and rinse.
- Add the mayonnaise, mustard, vinegar, spices, and hot sauce to a bowl and mix until creamy.
- Add the pasta a little at a time and mix until fully coated. You can leave out some of the pasta if you want a saucier salad.
- Fold in the remaining ingredients.
- Taste and add additional salt and pepper if needed.
- Chill for at least an hour.
- Garnish with additional scallions if desired.
Notes
- The sauce will thicken as the pasta salad chills. You can thin it out with a little drizzle of milk or additional mayonnaise.
- Pickled green beans, dill pickles, or cornichons can be substituted for the pickled okra.
- Feel free to use your favorite pasta salad additions.
Find it online: https://beachgirlgrills.com/cajun-macaroni-salad/