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Cajun Pasta Salad with Andouille Sausage

Cajun Pasta Salad with Andouille Sausage combines tender rotini, smoky sliced sausage, and crisp peppers with a creamy Cajun dressing. Cooked pasta is rinsed for a springy bite, then chilled for a bold, evenly coated finish.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 12 oz rotini pasta
  • 12 oz andouille sausage
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 cup cherry tomatoes
  • 0.5 cup red onion
  • 0.5 cup celery
  • 0.25 cup chopped parsley
Cajun Dressing
  • 0.75 cup mayonnaise
  • 0.25 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tsp Cajun seasoning
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper

Equipment

  • 1 cast iron skillet

Method
 

Cook and assemble the salad
  1. Cook the rotini pasta according to package directions, stirring occasionally until tender. Aim for a similar doneness across the whole pot so the salad texture stays even.
  2. Drain the rotini pasta and rinse under cold water until cooled. This removes excess surface starch for a springy bite that won’t clump.
  3. Brown the andouille sausage in a cast iron skillet over medium-high heat for 4–5 minutes, turning as needed for even color. Look for crisped edges and a smoky aroma.
  4. Allow the andouille sausage to cool slightly, about 5 minutes. This prevents the hot sausage from melting the dressing later.
  5. In a large bowl combine the rotini pasta, andouille sausage, red bell pepper, green bell pepper, cherry tomatoes, red onion, celery, and chopped parsley. Toss gently so the vegetables and herbs are distributed throughout.
Make the Cajun dressing and chill
  1. Whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, Cajun seasoning, garlic powder, and black pepper until smooth. The mixture should look creamy with no dry seasoning pockets.
  2. Pour the Cajun dressing over the pasta mixture and toss until evenly coated. Keep tossing until every piece of pasta looks lightly dressed.
  3. Refrigerate the Cajun pasta salad for at least 30 minutes. Cover it so the surface doesn’t dry out, and chill until the flavors meld.
  4. Garnish with additional chopped parsley before serving. Add it right before serving for a fresh, bright green pop.

Notes

For best texture, rinse the pasta thoroughly and cool the sausage slightly before mixing—this helps the creamy Cajun dressing cling instead of turning oily. Store covered in the refrigerator for up to 4 days; it can be portioned for meal prep. Freezing is not recommended because the vegetables and dressing can lose their texture. If you want a lighter option, swap part or all of the mayonnaise with Greek yogurt while keeping the same seasoning and lemon juice amounts.