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Cajun Pasta Salad

Cajun pasta salad with andouille sausage, crisp peppers, and celery in a creamy Cajun-seasoned dressing. Chilled for 2 hours so the penne and smoky sausage soak up bold flavors.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta
  • 1 lb penne pasta Use dry penne for best bite.
Andouille sausage
  • 1 lb andouille sausage Slice and cook until browned.
Vegetables
  • 1 red bell pepper Dice small for even seasoning.
  • 1 green bell pepper Dice small for even seasoning.
  • 1 cup celery Dice to match pepper size.
  • 0.5 cup red onion Dice finely so each forkful gets flavor.
Creamy Cajun dressing
  • 1 cup mayonnaise Full-fat works best for thick, creamy coating.
  • 2 tbsp Cajun seasoning Adjust amount if you want it milder or hotter.
  • 2 tbsp lemon juice Adds brightness to cut through mayo richness.
  • 1 tsp hot sauce Use your preferred heat level.
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 green onions For garnish, sliced.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook and cool the pasta
  1. Cook the penne pasta according to package directions until al dente, then drain and rinse with cold water to stop cooking.
  2. Spread the rinsed pasta on a sheet pan in a single layer to cool quickly while you cook the sausage.
Brown the sausage
  1. In a cast iron skillet, cook the sliced andouille sausage over medium-high heat until browned, then set aside.
Make the Cajun dressing
  1. Whisk together mayonnaise, Cajun seasoning, lemon juice, hot sauce, salt, and black pepper until smooth and evenly combined.
Assemble and chill
  1. Combine the cooled pasta, browned andouille 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, scraping the bottom so no pasta stays dry.
  3. Refrigerate for at least 2 hours, then garnish with green onions and serve.

Notes

For the best texture, rinse the pasta with cold water and cool it fully before mixing so the salad stays creamy—not watery. Store covered in the refrigerator up to 3 days; freezing is not recommended. For a lighter option, use light mayonnaise and keep the seasoning amounts the same for bold flavor.