Cajun Macaroni Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 247
- Total Fat
- 14
- Saturated Fat
- 3
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 5
- Cholesterol
- 10
- Sodium
- 300
- Total: 40 min (plus 2-hour chilling)
- Active: 40 min
Ingredients
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
Directions
- 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.
- 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.