Ingredients
Equipment
Method
Cook pasta
- Cook the penne pasta according to package directions, then drain and rinse with cold water to stop the cooking. The pasta should look fully tender with no chalky center.
Brown the sausage
- In a skillet, cook the sliced andouille sausage over medium-high heat until browned, about 8 to 10 minutes, then set aside. Look for deep golden-brown edges and caramelized spots.
Make the Cajun dressing
- Whisk together mayonnaise, Cajun seasoning, lemon juice, hot sauce, salt, and pepper until smooth and evenly colored. The dressing should be creamy with visible Cajun specks.
Assemble and chill
- Combine the pasta, sausage, red bell pepper, green bell pepper, celery, and red onion in a large bowl. Toss just enough so the vegetables and sausage are evenly distributed.
- Pour the dressing over the salad and toss to coat evenly. The pasta should be glossy and the vegetables should be lightly slicked, not dry.
- Refrigerate for at least 2 hours, covered. Chilled salad looks thicker as the dressing clings to the pasta.
- Just before serving, garnish with green onions. The top should have a fresh green pop and a light onion aroma.
Notes
For best texture, rinse the penne with cold water so it doesn’t keep cooking in the bowl and turn mushy. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the mayonnaise dressing can separate. For a lighter option, use light mayonnaise to reduce calories while keeping the Cajun flavor balance.