This jambalaya pasta salad has all the flavors of classic jambalaya tossed with pasta and coated in a creamy Creole dressing. Crispy andouille sausage, tender shrimp, bell peppers, celery and green onions get mixed with rotini in a smoky, Cajun-spiced mayo dressing. This Cajun pasta salad makes 10 servings and tastes even better after a chill in the fridge.

It is my go-to for cookouts and potlucks. Love Cajun flavor? Try my Cajun Honey Butter Chicken Sliders with Tangy Coleslaw too.

Why You’ll Love This Jambalaya Pasta Salad

Big Cajun flavor with andouille and shrimp.
Creamy Creole dressing with smoky paprika and a little kick.
Feeds a crowd with 10 servings.
Make-ahead friendly for parties and potlucks.

Ingredients for Jambalaya Pasta Salad

The Pasta and Proteins

Rotini or cavatappi, sliced andouille sausage and cooked shrimp.

The Veggies

Diced red and green bell pepper, celery, sliced green onions and chopped parsley.

The Creole Dressing

Mayonnaise, olive oil, lemon juice, Dijon, smoked paprika, Cajun seasoning, garlic powder, optional cayenne, salt and pepper.

Swap note: Use gluten-free pasta and check your andouille and Cajun seasoning labels for a gluten-free salad. For a lighter dressing, use less mayo and a little more olive oil.

How to Make Jambalaya Pasta Salad

Step 1: Cook the pasta

Cook the pasta according to the package directions, drain, rinse with cold water and let it cool completely.

Step 2: Cook the proteins

Brown the andouille in a skillet until lightly crisp, then cook the shrimp until pink and firm. Let both cool.

Step 3: Make the dressing

Whisk the mayo, olive oil, lemon juice, Dijon, smoked paprika, Cajun seasoning, garlic powder, cayenne, salt and pepper until smooth.

Step 4: Toss together

Combine the pasta, sausage, shrimp, peppers, celery, green onions and parsley. Pour over the dressing and toss.

Step 5: Chill

Cover and refrigerate for at least 30 minutes before serving.

Carly’s Expert Tips

Cool everything completely so the dressing stays creamy instead of runny.
Crisp the andouille for extra smoky flavor and texture.
Adjust the heat with more cayenne or a splash of hot sauce.
Save some dressing to refresh the salad before serving.

Make It Your Own

Chicken: Swap the shrimp for diced cooked chicken.
Smoked sausage: Use kielbasa for a milder version.
Corn: Add sweet corn for color and crunch.
Penne: Any short pasta like penne or fusilli works.

Make-Ahead and Meal Prep: Make it up to 1 day ahead. Store covered in the fridge and toss again before serving, adding a little extra dressing if needed.

What to Serve With Jambalaya Pasta Salad

Serve it with grilled chicken, burgers, cornbread or my Cajun Honey Butter Chicken Sliders with Tangy Coleslaw at your next cookout.

Storing and Reheating

Store in an airtight container in the fridge for up to 3 days.

Do not freeze, since the mayo dressing separates when thawed.

What People Ask About Jambalaya Pasta Salad

Can I make jambalaya pasta salad ahead of time?

Yes. Make it up to a day in advance and toss again before serving.

Can I use pre-cooked shrimp?

Yes. Pre-cooked shrimp saves time; just pat it dry.

Is jambalaya pasta salad spicy?

It has a mild Cajun kick. Leave out the cayenne for a milder salad.

What sausage is best for jambalaya pasta salad?

Andouille is classic, but smoked sausage or kielbasa also work.