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Cajun Macaroni Salad Recipe

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4.2 from 13 reviews

This Cajun Macaroni Salad is a creamy, flavorful twist on the classic macaroni salad, featuring a bold blend of Cajun seasoning, smoked paprika, and a hint of cayenne for a subtle kick. Perfect as a side dish for picnics, barbecues, or any Southern-inspired meal, this salad balances the crunch of celery and the richness of eggs with a tangy dressing made from mayonnaise, Creole mustard, red wine vinegar, lemon juice, and hot sauce.

Ingredients

Pasta

  • 1 pound elbow macaroni
  • 1 tablespoon olive oil

Vegetables and Eggs

  • ½ sweet onion, minced (like Vidalia)
  • 4 ribs celery, small dice
  • 2 hard boiled eggs, small dice

Seasonings

  • 2 teaspoons Cajun seasoning (preferably no salt blend)
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon cayenne pepper (optional for extra heat)
  • Kosher salt and freshly cracked black pepper to taste

Dressing

  • 1½ cups good quality mayonnaise (such as Duke’s Mayo)
  • 3 tablespoons Creole mustard (or any whole grain or yellow mustard)
  • 3 tablespoons red wine vinegar
  • ½ lemon, juiced
  • 1 teaspoon hot sauce (preferably Louisiana-style like Crystal or Tabasco)

Garnish

  • Chopped fresh parsley
  • Sliced hard boiled egg (optional, for garnish)

Instructions

  1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, typically about 8-10 minutes. Drain the pasta and immediately toss with 1 tablespoon of olive oil to prevent sticking. Set aside to cool.
  2. Prepare vegetables and eggs: While the pasta cooks, finely mince the sweet onion and dice the celery into small pieces. Peel and dice the hard boiled eggs into small cubes. Set aside.
  3. Mix the seasoning blend: In a small bowl, combine 2 teaspoons Cajun seasoning (no salt blend preferred), 1 teaspoon smoked paprika, 1 teaspoon freshly cracked black pepper, and ½ teaspoon cayenne pepper if using. This will add robust, smoky, and spicy notes to the salad.
  4. Make the dressing: In a large mixing bowl, whisk together 1½ cups mayonnaise, 3 tablespoons Creole mustard, 3 tablespoons red wine vinegar, juice of half a lemon, 1 teaspoon hot sauce, and the prepared Cajun seasoning blend. Taste and adjust salt and pepper if necessary.
  5. Combine salad ingredients: Add the cooled macaroni, minced onion, diced celery, and diced hard boiled eggs into the dressing. Gently fold everything together until evenly coated with the dressing.
  6. Chill and serve: Cover the bowl with plastic wrap and refrigerate the macaroni salad for at least 1 hour to allow flavors to meld. Before serving, garnish with chopped fresh parsley and optionally, slices of hard boiled egg for an attractive presentation.

Notes

  • Use no salt Cajun seasoning to control the saltiness; adjust seasoning to taste.
  • For best flavor, use Duke’s mayonnaise or a similar high-quality mayo.
  • Cayenne pepper is optional and can be adjusted based on your heat preference.
  • Refrigerate the salad for at least 1 hour before serving to develop full flavor.
  • This salad keeps well in the refrigerator for up to 3 days.
  • Garnishing with fresh parsley and hard-boiled egg slices is optional but adds a nice visual appeal.

Find it online: https://flavorspath.com/cajun-macaroni-salad-recipe/