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Cajun Pasta Salad

Cajun pasta salad with smoky Cajun remoulade dressing coats tender penne, bell peppers, and browned andouille in a scoopable, bold, spicy texture. Chilled for 30 minutes so the flavors settle into a Louisiana pasta salad that tastes even better the next day.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 12 oz penne pasta
  • 12 oz andouille sausage
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 0.5 red onion
  • 3 green onions
  • 1 fresh parsley
Cajun remoulade dressing
  • 0.75 cup mayonnaise
  • 2 tbsp Creole mustard
  • 1 tbsp hot sauce
  • 1 tbsp lemon juice
  • 2 tsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 cloves garlic
  • 1 salt to taste

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and prep
  1. Cook the penne pasta in boiling water until al dente, then drain.
  2. Rinse the pasta cold under running water to stop cooking, then spread it out to cool completely.
  3. Heat a hot skillet and brown the sliced andouille sausage until caramelized, then cool completely.
  4. Dice the green bell pepper, red bell pepper, and yellow bell pepper, then dice the red onion and slice the green onions.
Make the Cajun remoulade dressing
  1. In a bowl, whisk mayonnaise, Creole mustard, hot sauce, lemon juice, Cajun seasoning, smoked paprika, minced garlic, and salt until smooth.
Assemble and chill
  1. In a large bowl, combine the cooled pasta, browned andouille, diced peppers, red onion, and sliced green onions.
  2. Pour the Cajun remoulade dressing over the pasta mixture and toss until every piece is coated with a smoky, creamy layer.
  3. Refrigerate for 30 minutes to let the flavors meld, then garnish with fresh parsley and extra green onions before serving.

Notes

Pro tip: cool the pasta and the browned andouille completely before mixing so the remoulade stays creamy instead of turning runny. Store in an airtight container in the refrigerator for 3–4 days; it can be frozen for up to 1 month, though the texture may soften. For a lighter option, use light mayonnaise in the remoulade dressing for a reduced-calorie swap.