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Cajun Pasta Salad

Cajun pasta salad with andouille sausage, peppers, and celery in a spicy Cajun-seasoned mayonnaise dressing. Penne is rinsed with cold water for a firm, non-sticky texture before chilling for bold, Southern-style flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta
Andouille sausage
  • 1 lb andouille sausage sliced and cooked
Vegetables
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 cup celery diced
  • 0.5 cup red onion diced
Spicy Cajun dressing
  • 1 cup mayonnaise
  • 2 tbsp cajun seasoning
  • 2 tbsp lemon juice
  • 1 tsp hot sauce
  • 0.1 salt and pepper to taste
Garnish
  • 1 green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the penne pasta according to package directions, then drain and rinse with cold water to cool it quickly and prevent sticking.
Brown the sausage
  1. In a skillet, cook the sliced andouille sausage until browned, then set it aside.
Make the Cajun dressing
  1. Whisk together the mayonnaise, Cajun seasoning, lemon juice, hot sauce, salt, and pepper until smooth and evenly spiced.
Assemble and chill
  1. Combine the cooled pasta, sausage, red bell pepper, green bell pepper, celery, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss to coat evenly so the pasta and vegetables look glossy with dressing.
  3. Refrigerate for at least 2 hours, then garnish with green onions and serve.

Notes

Pro tip: rinse the penne with cold water right after draining so it stays firm for pasta salad instead of turning soft. Store covered in the refrigerator for up to 4 days; freezer is not recommended due to texture changes from the mayonnaise. For a lighter option, use light mayonnaise (or Greek-yogurt-based mayo) to reduce calories while keeping the Cajun flavor.