This Cajun pasta salad brightens summer potlucks, picnics, and BBQs with tender marinated chicken and a zesty, creamy remoulade-style dressing.
This post was created in partnership with Tony Chachere’s. I work only with brands I believe in; all opinions are my own.
The salad pairs spicy, well-seasoned chicken with a cooling dressing made from mayo and sour cream, brightened with lemon, horseradish, garlic, Worcestershire sauce, and a touch of Tony Chachere’s Original Creole Seasoning. The chicken is marinated in Tony’s Creole Style Chicken Marinade for bold, savory flavor. If you prefer a vegetarian version, omit the chicken—the salad is delicious either way.
Cajun pasta salad ingredients
- Macaroni
- Red onion
- Grape or cherry tomatoes
- Red bell pepper
- Fresh parsley
- Remoulade-style creamy dressing (mayo, sour cream, horseradish, lemon juice, Worcestershire, garlic, Creole seasoning)
You can easily add other vegetables or some cheese to suit your taste.
How to make Cajun pasta salad
- Marinate the chicken: Cut chicken into bite-size pieces and toss with Tony Chachere’s Creole Style Chicken Marinade. Cover and refrigerate for 30 minutes.
- Cook the macaroni: Boil until al dente, then rinse with cool water and drain thoroughly. Transfer to a large bowl.
- Prep produce: Chop the red onion and red pepper, halve the tomatoes, and chop the parsley.
- Make the dressing: In a medium bowl, whisk together 1/2 cup mayo, 1/2 cup sour cream, 1 teaspoon horseradish, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, and 1 teaspoon Tony Chachere’s Original Creole Seasoning until smooth.
- Cook the chicken: Add marinated chicken to a skillet over medium-high heat and cook about 5–6 minutes, stirring often, until cooked through. Let cool slightly.
- Assemble the salad: Add onion, tomatoes, pepper, parsley, the cooked chicken (spooned from the pan, leaving excess marinade behind), and the dressing to the macaroni. Toss to combine. Serve immediately or chill, covered, for about an hour to meld flavors.
Pro tip: If you prefer, thread the marinated chicken onto skewers and grill it after marinating for 30 minutes for a smoky finish.
Recipe details
- Servings: 6
- Prep time: 30 mins
- Cook time: 10 mins
- Total time: 40 mins
Ingredients (Salad)
- 2 chicken breasts, cut into bite-size pieces (optional)
- 1/2 cup Tony Chachere’s Creole Style Chicken Marinade
- 2.5 cups uncooked macaroni
- 1/2 small red onion, chopped
- 1 cup grape or cherry tomatoes, halved
- 1/2 red bell pepper, chopped
- 1 tablespoon fresh parsley, chopped
Ingredients (Dressing)
- 1/2 cup mayo
- 1/2 cup sour cream
- 1 teaspoon horseradish
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
Instructions
- Marinate the chicken with the Creole Style Chicken Marinade, cover, and refrigerate for 30 minutes if using.
- Cook the macaroni according to package directions, rinse with cool water, drain, and place in a large bowl.
- Combine dressing ingredients in a medium bowl and whisk until smooth.
- Cook the marinated chicken in a skillet over medium-high heat for about 5–6 minutes, stirring often, until cooked through. Remove from heat and let cool slightly.
- Add onion, tomatoes, red pepper, parsley, the cooked chicken, and dressing to the macaroni. Stir well to combine. Serve immediately or refrigerate, covered, for up to a few hours to chill.
Notes
- Customize with extra vegetables or shredded cheese if desired.
- Garnish with scallions if you like—optional.
- Salad keeps for a few days in the refrigerator.
- Serves 6+
Will you try this Cajun macaroni salad this summer? Leave a comment to share how it turned out.