Cajun Pasta Salad Recipes
CAJUN MACARONI SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 tablespoons milk. Let cool.
- Whisk the mayonnaise, sour cream, mustard, pickle brine, sugar, hot sauce, remaining 1 tablespoon milk and 1/2 teaspoon salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt.
DIAN'S CAJUN PASTA SALAD
This is my Go-To salad for caters and potlucks. In the time is takes to cook the pasta, you can have the rest of the ingredients assembled. The peas go in frozen to help cool the salad immediatly. You can use real crab meat or Surimi Imitation Crab found in the freezer section or seafood section (Costco) of a well stocked market. It's great with fresh cooked salad shrimp also. I use Lighthouse Brand Garden Ranch because it has bits of carrot and green onion & looks and tastes great. Cajun seasoning can be an aquired taste so feel fee to adjust the seasoning or leave it out for a more kid friendly salad. This is one of my most requested recipes. Enjoy!
Provided by Chef Dian
Categories Cajun
Time 30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions.
- While the pasta is cooking combine the rest of the ingredients in a large bowl. Rinse the pasta under cold water to cool and stop the cooking process.
- Add the rinsed pasta and enjoy! Refrigerate leftovers if you have any!
CAJUN PASTA SALAD
Make and share this Cajun Pasta Salad recipe from Food.com.
Provided by Bev I Am
Categories Pork
Time 15m
Yield 6-12 serving(s)
Number Of Ingredients 19
Steps:
- Cook the pasta in gently boiling water until al dente.
- Remove from heat, drain, rinse and cool.
- Combine all ingredients in a large bowl, using only 2 TBS of Toulous Seasoning.
- The dish is best served at room temperature; however, chill thoroughly if preparing ahead of time and allow to stand one hour before serving.
Nutrition Facts : Calories 855.9, Fat 52.8, SaturatedFat 12.7, Cholesterol 51.6, Sodium 2349.6, Carbohydrate 66.8, Fiber 5.2, Sugar 4.2, Protein 28.3
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- In a large skillet, heat two tablespoons of the olive oil over medium heat. Add the peppers and onions and season with a pinch of salt. Cook the vegetables until softened; about 10 minutes. Add the garlic to the pan and cook for an additional minute. Transfer the vegetables to a plate.
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- Bring water to boil for pasta. Cook according to package directions and drain. Rinse with cold water and toss with 1 tablespoon olive in a large bowl. Set aside.
- In a medium bowl pour in 1 tablespoon olive oil. To that whisk in vinegar and lemon juice. To the emulsion add mayonnaise, mustard, Tabasco sauce, water, and blend well. Mix in shallots, bell pepper, celery, paprika, Cajun seasoning, salt, and pepper.
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