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Cajun Macaroni Salad

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"When my cousins in Louisiana get together, you can count on at least fifty people for dinner. At one particular gathering I attended, they had slaughtered one of their lambs, cut the meat into steaks, grilled them, and served them with this macaroni salad. I thought it was a genius way to create a side dish that could be so delicious and feed so many people. This macaroni has all the makings and style of a traditional potato salad, but the pasta makes it lighter and brighter, perfect for an untraditional barbecue."

List of Ingredients

â—¦ Kosher salt
â—¦ 1 pound elbow macaroni
â—¦ 1 tablespoon extra-virgin olive oil
â—¦ ½ yellow onion, minced
â—¦ 4 celery stalks, cut into small dice
â—¦ 2 teaspoons paprika
â—¦ 1 teaspoon cayenne
â—¦ 1 teaspoon black pepper
â—¦ 3 tablespoons Creole mustard
â—¦ 1 ½ cups mayonnaise
â—¦ 3 tablespoons red wine vinegar
â—¦ Juice of 1 lemon
â—¦ 1 teaspoon hot sauce, such as Louisiana or Tabasco, or more to taste


Recipe

Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions. Drain, rinse with cold water, and drain again. Transfer to a large bowl and toss the noodles with the olive oil.

Use a rubber spatula to combine the remaining ingredients plus ½ cup water and 4 teaspoons salt. Taste for seasonings and adjust the salt and hot sauce as needed. Add the noodles and toss to combine. Add more water if needed to give the mixture a smooth, creamy appearance (or if it's going to sit in the refrigerator for more than 30 minutes before serving).

Serves 8 to 10