Description
A creamy and zesty Cajun Pasta Salad featuring tender marinated chicken, crisp vegetables, and a bold Creole-seasoned dressing—perfect for potlucks, picnics, and summer BBQs.
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon horseradish
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon Creole seasoning
- 2 chicken breasts, cut into bite-sized pieces
- 1/2 cup Creole-style chicken marinade
- 2 1/2 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
Instructions
1. Place the chicken pieces in a bowl with the Creole-style marinade. Stir well, cover, and refrigerate for 30 minutes.
2. Cook the macaroni according to package directions. Rinse with cool water, drain thoroughly, and transfer to a large bowl.
3. In a medium bowl, whisk together the mayonnaise, sour cream, horseradish, lemon juice, Worcestershire sauce, minced garlic, and Creole seasoning until smooth.
4. Heat a skillet over medium-high heat. Add the marinated chicken (discard excess marinade) and cook for 5–6 minutes, stirring often, until fully cooked. Remove from heat and let cool slightly.
5. Add the cooked chicken, chopped red onion, tomatoes, bell pepper, and parsley to the bowl with the macaroni.
6. Pour the dressing over the pasta mixture and stir until evenly coated.
7. Serve immediately or cover and chill for at least 1 hour before serving for best flavor.
Notes
Add extra vegetables or shredded cheese if desired for more texture and flavor.
Garnish with sliced scallions before serving if preferred.
Store covered in the refrigerator for up to 3 days.
For extra heat, add a pinch of cayenne or additional Creole seasoning.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg