Bold and Creamy Cajun Macaroni Salad You’ll Crave Every Time
This Cajun Macaroni Salad is a refreshing dish full of flavor, perfect for gatherings and elevating weeknight dinners.
Equipment
- large pot
- colander
- Mixing bowl
- Whisk
Ingredients
For the Salad
- 8 oz Elbow Macaroni substitute with gluten-free pasta for a gluten-free option
- 1 tsp Kosher Salt for boiling pasta
- 1 cup Celery diced uniformly
- 1 cup Red Bell Pepper diced
- 1 cup Green Bell Pepper diced
- 1 cup Red Onion diced
- 1 cup Dill Pickles chopped
- 4 large Hard-Boiled Eggs chopped
- 1 cup Cheddar Cheese shredded
- 1/4 cup Fresh Parsley chopped
- 1/4 cup Green Onions sliced
For the Dressing
- 1 cup Mayonnaise can be lightened with Greek yogurt
- 1 tbsp Dijon Mustard
- 1.5 tbsp Cajun Seasoning adjust to heat preference
- 2 tbsp Lemon Juice freshly squeezed
- 2 tbsp Hot Sauce optional
- 1 tbsp Sugar to balance acidity
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Black Pepper freshly ground
Instructions
Steps
- Boil Water: Fill a large pot with water and add kosher salt. Bring to a rolling boil, then stir in elbow macaroni. Cook until al dente, about 8-10 minutes.
- Drain and Rinse: Once cooked, drain macaroni and rinse under cold water. Let it drain well.
- Whisk Dressing: In a bowl, combine mayonnaise, Dijon mustard, Cajun seasoning, lemon juice, and optional hot sauce. Whisk until smooth.
- Mix Salad Ingredients: In a large bowl, combine cooled macaroni with celery, red and green bell peppers, red onion, dill pickles, hard-boiled eggs, cheddar cheese, parsley, and green onions.
- Combine Dressing and Salad: Pour the dressing over the salad mixture and fold gently to coat.
- Season Further: Taste and adjust seasoning with more Cajun seasoning, salt, and pepper as needed.
- Chill and Serve: Cover and refrigerate for at least 1 hour before serving.
Notes
For the best flavor, let it chill overnight. Rinse cooked macaroni for better texture. Adjust seasoning after chilling as flavors can mellow.