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If you’ve been craving something creamy, tangy, and just the right amount of spicy, my vegan Cajun macaroni salad checks every box. It’s a summer classic with a bold twist and it’s perfect for cookouts, potlucks, or just eating straight from the bowl like I did.

It’s got all the creamy comfort of traditional macaroni salad but with smoky Cajun seasoning, crisp veggies, and a zippy plant-based dressing that takes it to the next level. If you like flavor, you’re going to love this one.

Tips for success 🥣

Use any small pasta shape you like but elbows are classic. Shells or ditalini work great too though.
If your Cajun seasoning is salt-heavy, go easy on additional salt until you taste it. I used Badia brand Cajun seasoning. Make sure to taste before adding additional salt. In fact, I didn’t add any additional salt to my salad after salting my pasta water well and having some salt in the spices and the rest of the dressing ingredients.
If using fresh corn like I did, boil it with the pasta to save time.
This salad keeps well in the fridge for up to four days and makes a great lunch or side.

What you’ll need ✅

Pasta. Like I mentioned, elbows are the classic choice but other small shaped pasta will work as well like rotini or shells.
Cajun seasoning. There are so many brands out there and some have salt and some don’t. Some are also spicier than others so use your favorite. I used Badia brand which has some salt and heat but wasn’t heavy handed in either department.
Vegan mayonnaise. I used Follow Your Heart brand but use your favorite.
Hot sauce. I prefer a Louisiana-style like Crystal or Tabasco.
Grainy mustard. Use a whole grain mustard where you can see the seeds but a Dijon will work as well if you can’t find it.
Smoked paprika. This adds another level of smokiness to the salad and is a great addition so don’t skip it!

This Cajun macaroni salad is smoky, creamy, and full of crunch in the best way. It’s the kind of dish that disappears fast at a BBQ so maybe make a double batch if you’re sharing. And if you’re not sharing, I fully support that too. Make sure to rate and review if you try it!

Vegan Cajun Macaroni Salad

Recipe by Kreg Sterns

5.0 from 6 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

A Cajun macaroni salad that is creamy, crunchy, boldly seasoned and totally vegan!

Cook Mode

Keep the screen of your device on

Ingredients

1 pound elbow macaroni, cooked and cooled
1/2 sweet onion (like Vidalia), diced
1 scallion, sliced
1 sweet red, yellow or orange pepper, diced
1 ear of fresh cooked corn cut off the cob or 1/2 cup frozen or canned
1 1/2 cups vegan mayonnaise
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
freshly, cracked black pepper to taste
1 teaspoon sugar
1 tablespoon mustard (I prefer grainy but Dijon or yellow mustard will do)
1/2 lemon, juiced
1 teaspoon hot sauce preferably Louisiana-style like Crystal or Tabasco
Kosher salt and freshly ground pepper to taste (taste first before adding additional salt)

Directions

Boil your macaroni in well salted water (boil the water first then add a tablespoon of kosher salt – it should be salty like the sea) according to package directions but it’s usually around 9-10 minutes. If using a fresh ear of corn, add it with the macaroni so it cooks together.
Drain the pasta (and corn if cooking with it) and add it to a large bowl. I then add ice and some cold water to stop the pasta from cooking and make the cooling process faster. One completely cooled, drain again and set aside. Chop all of your veggies and strip the corn kernels from the cob using a sharp knife and set aside.
In a large bowl, make the dressing. Add the mayo, Cajun seasoning, smoked paprika, pepper, sugar, mustard, lemon juice and hot sauce and whisk to combine. Add the cooled pasta and all the veggies and mix to combine well making sure to get to the bottom of the bowl to gather up all the dressing. Adjust salt (taste first!) if needed and add any additional pepper if desired.
Chill for 1 hour for the flavors to meld, and serve. Store leftovers in the fridge for up to 4 days.

Recipe Video

Notes

Want it spicier? Add more hot sauce or 1/2 teaspoon cayenne pepper.
I like using a grainy mustard (where you can see the seeds) but if you can find Creole style mustard, that would be great as well although I’ve heard it’s spicy so keep that in mind.
There are many brands of Cajun seasoning out there and they will affect the flavor of the dish so use your favorite. I like Paul Prudhomme or Badia brand.
Make sure your pasta water is well salted. It should be salty like the sea. I use Crystal Diamond Kosher salt which is a bit softer in flavor than most and use a tablespoon to season the boiling water before adding my pasta to cook. It adds both flavor and reduces the need for more salt later.