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Cajun Pasta Salad

Cajun pasta salad with penne, browned andouille sausage, and crisp peppers in a creamy Cajun-seasoned dressing. Chilled for at least 2 hours, it delivers spicy Southern salad flavor with bold, tangy heat in every bite.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 2 minutes
Total Time 37 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 lb penne pasta
Andouille sausage and vegetables
  • 1 lb andouille sausage
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 cup celery diced
  • 0.5 cup red onion diced
Cajun dressing
  • 1 cup mayonnaise
  • 2 tbsp Cajun seasoning
  • 2 tbsp lemon juice
  • 1 tsp hot sauce
  • 0.25 salt and pepper to taste
  • 0.25 black pepper and salt to taste
Garnish
  • 1 green onions for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and cool the pasta
  1. Cook penne pasta according to package directions until al dente, then drain and rinse under cold water to stop the cooking.
  2. Spread the rinsed pasta on a sheet pan to cool quickly so it stays firm for the salad.
Brown the andouille sausage
  1. In a cast iron 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 black pepper until smooth and evenly seasoned.
Assemble and chill
  1. Combine pasta, browned sausage, red bell pepper, green bell pepper, celery, and red onion in a large bowl.
  2. Pour dressing over the salad and toss until every piece is coated evenly.
  3. Refrigerate for at least 2 hours, then garnish with green onions and serve.

Notes

For best texture, chill the salad until the pasta is fully cold and the dressing thickens; refrigerate leftovers up to 4 days (freezer: no). To make it less spicy without losing flavor, use mild Cajun seasoning and reduce the hot sauce to 1/2 tsp or omit it.