This Cajun Pasta Salad is simply so acceptable! Truly overflowing with flavor. Only a little kick, however nothing to an extreme. Ideal for a Summer BBQ!! Yum! In the event that you make this early (state a few hours early...add some additional water, as it will thicken as it sits in the ice chest).
You can without much of a stretch set up the pasta early, just as the dressing. Directly before serving, blend the dressing in with the cooled cooked pasta (and somewhat more water, if necessary), and you're all set!
There is a slight kick to this pasta plate of mixed greens, yet it's a decent kick!. The flavors praise each other so well. Obviously, on the off chance that you don't care for chime peppers or shallots, simply forget about them! Be that as it may, we think they include a decent, however unpretentious, measurement to the serving of mixed greens.
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Ingredients
- Kosher salt
- 1 lb elbow macaroni
- 2 tbsp good-quality olive oil divided
- 1/2 cup shallots finely minced
- 1 cup red bell pepper cored, seeded, and finely chopped
- 1 cup celery finely chopped
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- 2 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp Creole/Cajun, or whole grain Dijon mustard see Note
- 1 1/2 cups mayonnaise
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp hot sauce ie, Tobasco, Crystals
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Bring a pot of salted water to a boil and add the pasta and cook for 9 minutes, until tender.
- Drain in colander and rinse with cool water.
- Transfer to a large bowl and mix in 1 tablespoon olive oil.
- In a separate medium bowl, combine the remaining ingredients, including the remaining 1 tablespoon olive oil. Add 1 to 2 tablespoons water, to thin slightly.
- Adjust seasonings, to taste.
- Add the macaroni and mix.
- Top with chopped parsley.
For More Details : bit.ly/3h4cHXu
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