Cajun Macaroni Salad

Side Dish

Recipe courtesy of Chef Donald Link, Donald Link Down South cookbook

Serves 8 to 10

  • 1 pound elbow macaroni
  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion, minced
  • 4 celery stalks, cut into small dice
  • 2 teaspoons paprika
  • 1 teaspoon cayenne
  • 1 teaspoon black pepper
  • 3 tablespoons Creole mustard
  • 1½ cups mayonnaise
  • 3 tablespoons red wine vinegar
  • 1 lemon, juiced
  • 1 teaspoon hot sauce or more to taste, Tabasco or Louisiana hot sauce
  • Kosher salt

Cajun Macaroni Salad

Click image to enlarge


Bring a large pot of salted water to a boil and cook macaroni according to package directions. Drain and rinse with cold water and drain again. Transfer to a large bowl and toss macaroni noodles with olive oil.

Use a rubber spatula to combine the remaining ingredients plus 1/2 cup of water and 4 teaspoons salt. Taste for seasonings and adjust the salt and hot sauce as needed. Add the noodles and toss to combine. Add more water if needed to give the mixture a smooth, creamy appearance ( or if it going to sit in the refrigerator for more than 30 minutes before serving).


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