Description

This Creamy Cajun Macaroni Salad is a zesty and flavorful side dish perfect for summer picnics. The rotini pasta is tossed in a spicy, smoky dressing featuring Cajun seasoning, smoked paprika, and a hint of cayenne pepper, balanced with creamy mayonnaise and tangy vinegar. Fresh Vidalia onions and celery add crunch, while hot sauce and lemon juice give it a bright, lively kick. Serve chilled or immediately for a refreshing, crowd-pleasing salad with a Southern twist.

Ingredients

Scale

Pasta and Vegetables

8 oz Rotini Pasta (Any pasta shape can be used)
1 cup Chopped Vidalia Onion (Yellow onion can substitute)
1 cup Diced Celery (Green bell pepper can substitute)

Spices and Seasonings

2 tbsp Cajun Seasoning (Adjust based on heat preference)
1 tbsp Smoked Paprika (Regular paprika works in a pinch)
1 tsp Seasoned Salt (Regular salt and garlic powder can substitute)
1 tsp Freshly Cracked Black Pepper (White pepper can be used)
1/4 tsp Cayenne Pepper (Add less or omit for a milder version)

Dressing

1 cup Mayonnaise (Greek yogurt or vegan mayo as lighter alternatives)
2 tbsp Yellow Mustard (Dijon can be used for sophistication)
2 tbsp Red Wine Vinegar (Apple cider vinegar is an excellent replacement)
1 tbsp Lemon Juice (Lime juice can substitute)
1 tbsp Hot Sauce (Leave out or use a milder sauce)

Garnish

1/4 cup Chopped Fresh Parsley (Chives or green onions can be used)

Cook Mode Prevent your screen from going dark

Instructions

Cook Pasta: Fill a large pot with salted water and bring it to a rolling boil. Once boiling, add the rotini pasta and cook according to the package directions until al dente, about 8-10 minutes.
Drain and Cool Pasta: Drain the cooked pasta well and rinse it under cold water to stop the cooking process. Allow the pasta to drain completely in a colander to avoid excess moisture.
Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, yellow mustard, Cajun seasoning, smoked paprika, seasoned salt, cracked black pepper, cayenne pepper, red wine vinegar, lemon juice, and hot sauce until the mixture is smooth and well combined.
Toss Salad: Gently fold the cooled pasta, chopped Vidalia onion, and diced celery into the dressing, making sure everything is evenly coated with the creamy, spicy dressing.
Serve or Chill: Serve the salad immediately for a fresh, crisp taste, garnished with chopped fresh parsley, or cover and refrigerate for at least one hour to allow the flavors to meld together for a more robust taste.

Notes

You can substitute Vidalia onions with yellow onions and celery with green bell pepper if preferred.
Adjust Cajun seasoning and cayenne pepper to control the heat level to your preference.
For a lighter version, replace mayonnaise with Greek yogurt or vegan mayo.
Dijon mustard and apple cider vinegar can be used as substitutes for yellow mustard and red wine vinegar respectively for a slight flavor variation.
Chill the salad for at least an hour to enhance flavors, but it can be served immediately for a crunchier texture.