Cajun Macaroni Salad
This Cajun macaroni salad combines elbow macaroni with a flavorful mix of vegetables, spices, and creamy dressing.
Equipment
- Pot
- Mixing bowl
Ingredients
Pasta
- 1 pound elbow macaroni
Dressing and Vegetables
- 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
- Kosher salt
- freshly cracked black pepper
- Chopped fresh parsley for garnish, totally optional
- sliced hard boiled egg for garnish, totally optional
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- In a large mixing bowl, combine the olive oil, minced onion, celery, diced hard boiled eggs, Cajun seasoning, smoked paprika, black pepper, cayenne pepper, mayonnaise, Creole mustard, red wine vinegar, lemon juice, and hot sauce. Mix well.
- Add the cooked macaroni to the bowl and stir until well combined. Season with salt and additional pepper to taste.
- Chill the salad in the refrigerator for at least an hour before serving. Garnish with parsley and sliced hard boiled eggs if desired.
Notes
This salad is best served cold. Adjust the spices to your taste.