Cajun Macaroni Salad
This Cajun Macaroni Salad features elbow macaroni, vegetables, and a zesty dressing for a flavorful side dish.
Equipment
- Large pot
- Mixing bowl
Ingredients
For the Salad
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- ½ cup sweet onion, minced like Vidalia
- 4 ribs celery, small dice
- 2 hard boiled eggs small dice
- 2 teaspoons Cajun seasoning preferably no salt blend
- 1 teaspoon smoked paprika
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon cayenne pepper OPTIONAL if you want a little more heat!
- 1½ cups good quality mayonnaise I like Duke's Mayo for this, it's a Southern thing!
- 3 tablespoons Creole mustard can use any whole grain mustard, or yellow mustard
- 3 tablespoons red wine vinegar
- ½ lemon juiced
- 1 teaspoon hot sauce preferably Louisiana-style like Crystal or Tabasco
- to taste Kosher salt and freshly cracked black pepper
For Garnish
- Chopped fresh parsley optional
- sliced hard boiled egg optional
Instructions
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the olive oil, sweet onion, celery, hard boiled eggs, Cajun seasoning, smoked paprika, black pepper, cayenne pepper, mayonnaise, Creole mustard, red wine vinegar, lemon juice, and hot sauce. Stir until well mixed.
- Add the cooked macaroni to the dressing mixture and stir until the pasta is well coated. Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least one hour before serving to let the flavors meld.
- Garnish with chopped parsley and sliced hard boiled egg if desired.
Notes
This salad is perfect for picnics and gatherings. You can adjust the spices according to your heat preference.