Cajun Pasta Salad – Barefeet in the Kitchen

Tender pasta, the “holy trinity” of bell peppers, celery, and onion, and a creamy Cajun dressing make this Cajun Pasta Salad irresistible. Pair this flavorful pasta salad with just about any meat off the grill for a memorable summer meal.

Cajun Pasta Salad

While this salad pairs nicely with grilled meat for summer barbecues, it’s also great with chicken, shrimp, steak, or salmon cooked in the air fryer for casual weeknight meals.

Last time I made a Cajun pasta salad, I served it with Air Fryer Kielbasa Bites (recipe coming soon!) for a meal that my boys positively devoured. This recipe is an exciting twist on classic pasta salads. With an abundance of spicy flavors, nobody can accuse this pasta salad of being boring!

Cajun Flavor

Cajun flavors are characterized by a spicy, earthy seasoning blend that packs a little punch courtesy of ingredients like garlic powder, onion powder, paprika, cayenne pepper, and a variety of herbs like thyme, marjoram, and oregano. The other mainstay in Cajun cuisine is the aforementioned “holy trinity”; celery, onions, and bell peppers.

You can certainly buy good Cajun seasoning at most grocery stores in North America. However, I’m a sucker for a good homemade seasoning blend, and this Homemade Cajun Seasoning recipe is my favorite.

Cajun Dishes

It should come as no surprise that we’re big fans of Cajun dishes here. Steak bites are a weeknight mainstay of our meal-planning rotation. And these Cajun Steak Bites have just enough kick to please both my spice lovers and less adventurous eaters.

Spicy Cajun potatoes are a great side dish for grilled and roasted meats. They are also delicious chopped up with a soft egg on top or tossed into egg burritos with a bit of sausage or bacon.

Spicy sausage and tender shrimp make this Jambalaya Pasta a dinner that’ll leave everyone asking for seconds. This saucy one-pot pasta is a weeknight dinner you are going to love.

Cajun dipping sauce is the supporting star of the seafood boil show, providing a fiery, smoky punch with each bite. But I don’t stop there! I drizzle it over hot roasted potatoes, as a dip for fresh vegetables, and serve it with grilled chicken, too.