Zesty Cajun Crab Pasta Salad with creamy Creole aioli, sweet crab meat, and vibrant peppers—perfect for summer picnics or a bold lunch dish.
Why You’ll Love This Recipe
- Bold Cajun flavors in every bite
- Creamy and refreshing with a touch of spice
- Quick and easy to make in under 30 minutes
- Packed with colorful vegetables and fresh herbs
- Ideal for potlucks, picnics, or weekday lunches
- Protein-rich with crab meat
- Satisfying enough to be a full meal
- Versatile—customize with other proteins or pastas
- Great make-ahead dish for entertaining
- A southern-inspired favorite that’s always a hit
Ingredients
- 1½ boxes penne pasta
- 1½ cups mayonnaise
- 3 tablespoons Creole/Cajun or whole grain Dijon mustard
- 1½ tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Tony Chachere’s Creole Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ cup shallots, finely minced
- 1 cup red bell pepper, minced
- 1 cup green bell pepper, minced
- 1 cup yellow and orange bell peppers, minced
- 1 cup celery, finely chopped
- 1½ cups crab claw meat
- Fresh parsley, for garnish
Directions
- Cook penne pasta according to package instructions until al dente. Drain and set aside to cool.
- In a large mixing bowl, combine mayonnaise, mustard, balsamic vinegar, lemon juice, Creole seasoning, garlic powder, onion powder, smoked paprika, and minced shallots. Mix until well combined.
- Add the minced bell peppers and chopped celery to the dressing. Stir to incorporate.
- Gently fold in the crab meat until evenly distributed.
- Add the cooled pasta to the mixture and toss until the pasta is well coated with the dressing.
- Garnish with fresh parsley before serving.
Servings And Timing
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories per serving: 450 kcal
Variations
- Use shrimp or crawfish instead of crab
- Add diced avocado for creaminess
- Mix in cooked corn kernels for extra sweetness
- Substitute rotini or bowtie pasta for penne
- Spice it up more with hot sauce or extra Creole seasoning
Storage/Reheating
Store in an airtight container in the refrigerator for up to 3 days
Do not freeze, as the mayonnaise-based dressing may separate
Stir well before serving leftovers to redistribute dressing
Serve chilled or let sit at room temperature for 10 minutes before eating
Not intended for reheating—best served cold
FAQs
Can I use imitation crab meat instead of real crab?
Yes, it’s a budget-friendly substitute and still tasty.
What’s the best pasta shape for this salad?
Penne holds the dressing well, but rotini, farfalle, or shells also work great.
Can I make this pasta salad ahead of time?
Absolutely—it tastes even better after chilling for a few hours.
How spicy is this dish?
It has a mild-to-medium spice level, adjustable by adding more or less seasoning.
Can I use Greek yogurt instead of mayonnaise?
Yes, for a lighter version, substitute part or all of the mayo with Greek yogurt.
What other vegetables can I add?
Cucumbers, cherry tomatoes, or green onions are great additions.
Is this recipe gluten-free?
Use gluten-free pasta to make the dish gluten-free.
How do I keep the pasta from sticking together?
Rinse cooked pasta under cold water and toss with a little oil before mixing.
Can I use canned crab meat?
Yes, just be sure to drain it well before adding.
How long does this salad last in the fridge?
Up to 3 days when stored properly in an airtight container.
Conclusion
Cajun Crab Pasta Salad is a bold and satisfying dish that brings together the rich flavors of the South with a refreshing, creamy crunch. Whether served as a main or side, it’s a crowd-pleaser that’s perfect for warm-weather meals, gatherings, or easy lunches any day of the week.
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Cajun Crab Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A zesty and colorful pasta salad with tender penne, sweet crab meat, creamy Cajun aioli, and vibrant bell peppers. Ideal for summer gatherings or a flavorful lunch.
Ingredients
- 1½ boxes penne pasta
- 1½ cups mayonnaise
- 3 tablespoons Creole/Cajun or whole grain Dijon mustard
- 1½ tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Tony Chachere’s Creole Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ½ cup shallots, finely minced
- 1 cup red bell pepper, minced
- 1 cup green bell pepper, minced
- 1 cup yellow and orange bell peppers, minced
- 1 cup celery, finely chopped
- 1½ cups crab claw meat
- Fresh parsley, for garnish
Instructions
- Cook penne pasta according to package instructions until al dente. Drain and set aside to cool.
- In a large mixing bowl, combine mayonnaise, mustard, balsamic vinegar, lemon juice, Creole seasoning, garlic powder, onion powder, smoked paprika, and minced shallots. Mix until well combined.
- Add the minced bell peppers and chopped celery to the dressing. Stir to incorporate.
- Gently fold in the crab meat until evenly distributed.
- Add the cooled pasta to the mixture and toss until the pasta is well coated with the dressing.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, substitute some mayonnaise with Greek yogurt.
- Chill the salad for at least an hour before serving for enhanced flavor.
- Use lump crab meat for a richer texture if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg