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Jambalaya Pasta Salad

Jambalaya Pasta Salad

All the flavors of classic jambalaya tossed with pasta and coated in a creamy Creole dressing.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Lunch
Ingredients Method Notes

Ingredients
  

  • 1 lb rotini or cavatappi pasta
  • 12 oz andouille sausage sliced
  • 1 lb shrimp cooked
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 celery stalks diced
  • 4 green onions sliced
  • 1/2 cup parsley chopped
  • 2/3 cup mayonnaise
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 1/2 tbsp Dijon mustard
  • 1 1/2 tsp smoked paprika
  • 2 tsp Cajun seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper (optional)
  • salt
  • pepper

Method
 

Prepare Pasta and Proteins
  1. Cook pasta according to package directions. Drain, rinse with cold water, and let cool completely.
  2. Brown the andouille sausage in a skillet until lightly crisp. Let cool.
  3. Cook the shrimp in a skillet until pink and firm. Let cool.
Make Dressing
  1. Whisk together mayonnaise, olive oil, lemon juice, Dijon mustard, smoked paprika, Cajun seasoning, garlic powder, cayenne pepper (optional), salt, and pepper in a small bowl until smooth.
Assemble Salad
  1. Combine the cooled pasta, sausage, shrimp, red bell pepper, green bell pepper, celery, green onions, and parsley in a large bowl.
  2. Pour the dressing over the pasta salad and toss until everything is evenly coated.
  3. Cover and refrigerate for at least 30 minutes before serving.

Notes

  • You can substitute rotini or cavatappi pasta with any short pasta shape like penne or fusilli.
  • For extra spice, increase the amount of cayenne pepper in the dressing or add hot sauce.
  • Make sure the pasta is completely cooled before mixing to prevent the dressing from becoming runny.
  • If you prefer a lighter dressing, reduce the amount of mayonnaise and increase the olive oil slightly.