Description
This Cajun Pasta Salad combines tender marinated chicken, perfectly cooked macaroni, and a medley of fresh vegetables, all tossed in a creamy, tangy dressing with a spicy Creole kick. It’s a vibrant, flavorful dish perfect for potlucks, picnics, or a satisfying weeknight meal.
Ingredients
Scale
Chicken Marinade and Meat
- 2 chicken breasts, cut into bite-size pieces
- 1/2 cup Tony Chachere’s Creole Style Chicken Marinade
Pasta and Vegetables
- 2.5 cups uncooked macaroni
- 1/2 small red onion, chopped
- 1 cup little tomatoes (grape or cherry), halved
- 1/2 red bell pepper, chopped
- 1 tablespoon fresh parsley, chopped
Dressing
- 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 Tony Chachere’s Original Creole Seasoning
Instructions
- Marinate the Chicken: Place the bite-sized chicken pieces in a bowl and pour in 1/2 cup of Tony Chachere’s Creole Style Chicken Marinade. Stir well to coat all pieces evenly. Cover the bowl and refrigerate for 30 minutes to infuse the chicken with flavorful spices.
- Cook the Pasta: Boil the macaroni according to package instructions until al dente. Drain and rinse with cool water to stop the cooking process, then drain thoroughly. Transfer the pasta to a large mixing bowl.
- Prepare the Dressing: In a medium bowl, whisk together the mayonnaise, sour cream, horseradish, lemon juice, Worcestershire sauce, minced garlic, and Tony Chachere’s Original Creole Seasoning until smooth and well combined.
- Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 5-6 minutes, stirring frequently, until the chicken is fully cooked through and no longer pink inside. Remove from heat and allow to cool slightly.
- Assemble the Salad: Add the chopped red onion, halved tomatoes, chopped red bell pepper, fresh parsley, and cooked chicken (without excess marinade) to the pasta bowl. Pour the prepared dressing over all ingredients. Toss thoroughly to combine. Serve immediately or refrigerate covered for an hour before serving to allow flavors to meld.
Notes
- Make sure to rinse and drain the pasta well after cooking to avoid sogginess in the pasta salad.
- Chilling the salad for an hour enhances the flavor, but you can serve it immediately if needed.
- Adjust the amount of horseradish and Creole seasoning if you prefer a milder or spicier salad.
- This salad keeps well for up to 2 days refrigerated; stir before serving.
- Use fresh vegetables for the best texture and flavor contrast.
