Cajun-style Macaroni Salad
Macaroni or pasta salad is usually a pretty bland side dish commonly served at cookouts along with over-cooked burgers and burnt hot dogs. (I know that's not true with LTBBQ members!) This recipe adds a Cajun twist to pasta salad by adding diced Andouille sausage, garlic and Cajun spice. The pasta could be enhanced even further by adding shrimp or crawfish and cherry tomatoes.
2 cups elbow or rotini pasta, uncooked (or whatever pasta you enjoy)
1/2 cup diced Andouille sausage
1/3 cup quartered black olives
1/4 cup sliced scallions
1/4 cup diced red onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup shredded cheddar cheese
2 tablespoons minced garlic
1 tablespoon Cajun spice
Coarse kosher salt, to taste
Freshly ground black pepper, to taste
1/2 pound chopped crawfish or shrimp, optional
3/4 cup halved cherry tomatoes, optional
Minced parsley or chopped scallions, for garnish
For the dressing:
1/3 cup sour cream
2 tablespoons vegetable oil
2 tablespoons red wine vinegar
1 tablespoon Louisiana-style hot sauce
1 tablespoon finely minced or pressed garlic
1 tablespoon Cajun spice
1/2 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
2 teaspoons Creole or whole grain mustard
Prepare the pasta according to package direction. Drain and rinse under cold water. Drain well.
While the pasta is cooking, prepare the dressing. In a small food processor combine the oil, vinegar, hot sauce, garlic, lemon juice, Worcestershire and mustard. Process until well combined. Add the sour cream and Cajun spice; process until smooth.
When the pasta is cooled, combine the ingredients in a mixing bowl until evenly distributed. Add the dressing and stir well to combine. (If using crawfish or shrimp, add one tablespoon of Old Bay seasoning to the mixture.) If the pasta is too dry, add more sour cream.
Season the salad with salt and pepper. Cover and refrigerate at least two hours (Overnight is better.) Garnish with parsley, scallions or both.
