Cajun Macaroni Salad — a zesty Southern take on a classic summer side. This creamy Creole pasta salad is ideal for backyard barbecues and potlucks.
When you’re asked to bring a side to a summer gathering, choices like potato salad, baked beans or pasta salad come to mind. This version of classic macaroni salad with a Cajun twist is currently my favorite — creamy, tangy and just spicy enough.
Macaroni salad often gets a bad rap — maybe because many people have only had the pre-made deli versions. Homemade always tastes better. This salad is easy to make and balances creaminess with a bright Creole mustard tang and the warm heat of Cajun seasoning.
I once mixed up the spices and used straight cayenne instead of a Cajun blend — lesson learned: read the label. That was way too hot. Stick with the recommended seasoning for the best balance.
What is Cajun seasoning?
Cajun seasoning (often used interchangeably with Creole) is a blend of garlic, onion, salt, pepper, cayenne, paprika, oregano and thyme. You can buy a no-salt blend or mix your own at home. If using a seasoned blend that contains salt, adjust added salt in the recipe accordingly.
Does macaroni salad have hard boiled egg?
This recipe includes hard boiled egg, but it’s optional. I like egg in summer salads — it adds texture and richness — but leave it out if you prefer.
The method is simple — three main steps:
- Cook elbow macaroni, rinse under cool water, toss with a little olive oil.
- Whisk together the dressing ingredients.
- Toss the dressing with the pasta, stir in celery, onion and diced egg, then chill or serve immediately.
Can I make it ahead of time?
Yes. Like most pasta salads, it can firm up in the fridge. If it seems dry after refrigeration, stir in a tablespoon or two of water to loosen the dressing and restore the glossy texture.
Give this recipe a try — it makes a great summer side and keeps well for leftovers. Enjoy the flavors and the good times!
Looking for more summer side dishes? Try the other recipes listed below for inspiration.
- Sour Cream Dill Potato Salad
- German Potato Salad
- Calico Beans
- Grilled Corn Salad
- Napa Cabbage Salad
- Cheesy Potatoes
- Cool Peanut Sesame Noodles
- Instant Pot Country Green Beans
- Instant Pot Collard Greens
- Bread and Butter Pickles
Hungry for more? Subscribe to the newsletter or follow on social media for updates, photos and more recipes.
Cajun Macaroni Salad
Ingredients
- 1 pound elbow macaroni
- 1 tablespoon olive oil
- ½ sweet onion, minced (like Vidalia)
- 4 ribs celery, small dice
- 2 hard boiled eggs, small dice (optional)
- 2 teaspoons Cajun seasoning (preferably no-salt blend)
- 1 teaspoon smoked paprika
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon cayenne pepper (optional for extra heat)
- 1½ cups good quality mayonnaise
- 3 tablespoons Creole mustard (or whole grain/yellow mustard)
- 3 tablespoons red wine vinegar
- ½ lemon, juiced
- 1 teaspoon hot sauce (Louisiana-style recommended)
- Kosher salt and freshly cracked black pepper, to taste
- Chopped fresh parsley and sliced hard boiled egg for garnish (optional)
Instructions
- Bring a large pot of water to a boil and season generously with salt. Cook the macaroni according to package instructions. Drain, rinse with cold water, repeat until cool, then transfer to a large bowl. Toss with olive oil and set aside.
- In a separate bowl, whisk together mayonnaise, Creole mustard, red wine vinegar, lemon juice, hot sauce, Cajun seasoning, smoked paprika, black pepper and cayenne (if using). Start with 2 tablespoons of water and add up to ¼ cup if needed to reach a thinner, pourable consistency. Add 2 teaspoons salt only if your seasoning blend contains no salt.
- Stir the diced celery, minced onion and diced egg into the dressing. Taste and adjust salt, pepper and hot sauce. Pour the dressing over the pasta and toss to coat. Serve immediately garnished with parsley and sliced egg, or refrigerate until serving. If chilled, add a little water to loosen the dressing before serving.
Recipe Notes
- Start with just 2 tablespoons of water when thinning the dressing. Add more only as needed.
- If you use a Cajun blend that contains salt, omit adding extra salt until you taste the finished dressing.
Nutrition
* Adapted from Louisiana Kitchen & Culture