Cajun Pasta Salad

By Barefeet In The Kitchen

Ingredients

8 ounces mini penne pasta (or the small pasta of your choice)
1 red bell pepper (cut into 1-inch matchsticks, about 1 cup)
1 green bell pepper (cut into 1-inch matchsticks, about 1 cup)
3 celery ribs (very thinly sliced, about 1 cup)
½ small red onion (sliced very thin and chopped, about ½ cup)
2 tablespoons fresh Italian parsley (finely chopped)
½ cup mayonnaise
1-2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
½ teaspoon Tony Chachere's Original Creole Seasoning
¼ teaspoon granulated garlic or garlic powder
-¼ teaspoon cayenne pepper (if desired, for additional heat)

Prep Time10mins
Cook Time10mins
Servings6

Instructions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. Drain everything into a large colander. Rinse well with cold water.

Combine the mayonnaise, ketchup, Worcestershire sauce, lemon juice, Creole seasoning, garlic, and cayenne in a large mixing bowl. Stir to combine. Add the cooked pasta and stir well to coat.

Add the bell peppers, celery, and onions and stir again. Taste and adjust seasonings, if needed. Sprinkle with parsley. Cover and refrigerate until ready to serve. Stir again just before serving.