Salad: United States – Cajun and Creole Louisiana – Crawfish Pasta Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 1 hr 30 min

Total 2 hrs 30 min

Ingredients

- 12 oz (340 g) cavatappi or rotini pasta
- 1 lb (454 g) cooked peeled crawfish tails (about 2 cups)
- 1 cup (240 ml) mayonnaise
- 1/2 cup (120 ml) sour cream or plain Greek yogurt
- 2 tbsp (30 ml) Creole mustard (or Dijon if unavailable)
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) hot sauce (e.g., Crystal) or to taste
- 1 1/2 tsp (3.5 g) Cajun seasoning
- 1/2 tsp (1.5 g) smoked paprika
- 1/4 tsp (0.5 g) cayenne pepper (optional, for extra heat)
- 1 cup (120 g) celery, finely diced (about 2 medium stalks)
- 1 cup (150 g) red bell pepper, seeded and diced (about 1 medium)
- 4 green onions (scallions), thinly sliced (about 1/2 cup / 30 g)
- 1/4 cup (15 g) fresh flat-leaf parsley, chopped
- 1/2 cup (85 g) frozen corn, thawed (optional)
- 1/2 cup (75 g) cherry tomatoes, halved (optional)
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) extra-virgin olive oil (optional, for sheen)
- Lemon wedges for serving (optional)

Instructions

Short Description:
A chilled pasta salad tossed with tender Louisiana crawfish tails, crisp vegetables, and a creamy, tangy dressing seasoned with Cajun spices and Creole mustard. Bright, cooling, and full-flavored—served as a salad course at picnics, potlucks, or Sunday dinners in Louisiana.

Regional Notes:
This Louisiana version uses local cooked crawfish tails and a creamy mayonnaise-based dressing brightened with Creole mustard, lemon, and Worcestershire, then kicked with Cajun seasoning and hot sauce. It differs from generic seafood pasta salads by prominently featuring crawfish flavor and the specific spice profile of Cajun/Creole kitchens.

1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions. Reserve 1/4 cup (60 ml) pasta cooking water, then drain and immediately shock the pasta in a large bowl of ice water to stop cooking; drain very well and transfer to a large mixing bowl.
2. While the pasta cools, whisk together the mayonnaise, sour cream, Creole mustard, lemon juice, Worcestershire, hot sauce, Cajun seasoning, smoked paprika, cayenne (if using), salt, and black pepper in a medium bowl until smooth. Taste and adjust seasoning.
3. Add the diced celery, red bell pepper, sliced green onions, parsley, and thawed corn and/or cherry tomatoes (if using) to the cooled pasta. Toss gently to combine.
4. Fold the cooked crawfish tails into the pasta and vegetables. Pour the dressing over the salad and toss gently until everything is evenly coated. If the dressing seems too thick, loosen with 1–2 tbsp (15–30 ml) reserved pasta water.
5. Cover and refrigerate at least 30 minutes, preferably 1–2 hours, to let flavors meld. Stir once before serving and adjust salt, pepper, or hot sauce as needed.
6. Just before serving, drizzle with the olive oil if using, sprinkle a little extra smoked paprika or chopped parsley for color, and offer lemon wedges on the side. Serve chilled or lightly cool at room temperature.