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
Scale
- 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