Cajun Macaroni Salad

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  • Level: Easy
  • Total: 40 min (plus 2-hour chilling)
  • Active: 40 min
  • Yield: 6 to 8 servings
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1 small red onion, finely chopped

Kosher salt

8 ounces elbow macaroni

1/4 cup milk

1/2 cup mayonnaise

1/4 cup sour cream

2 tablespoons Creole mustard

1/2 cup chopped pickled okra or pickled green beans, plus 1/4 cup brine

1 teaspoon sugar

1 to 2 teaspoons hot sauce

2 bell peppers (1 red, 1 yellow), chopped

2 stalks celery, chopped, plus 1/2 cup chopped leaves

1/4 cup chopped fresh parsley


  1. Soak the red onion in a bowl of ice water for 15 minutes; drain and pat dry. Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs. Drain, transfer to a bowl and toss with 3 tablespoons milk. Let cool.
  2. Whisk the mayonnaise, sour cream, mustard, pickle brine, sugar, hot sauce, remaining 1 tablespoon milk and 1/2 teaspoon salt in a large bowl. Add the macaroni, red onion, bell peppers, celery, celery leaves and parsley; toss to coat. Cover and refrigerate at least 2 hours. Stir again before serving; season with salt.