Original Creole Seasoning 
30-Minute Chicken Marinade 
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Get RecipeThis Cajun Pasta Salad is the perfect complement to any summer potluck, picnic, or BBQ! Created by Salt & Lavender, the tender marinated chicken and zesty, creamy dressing bring heat and a cooling touch to this perfect outdoor meal.
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Kitchen Tip : Cajun Pasta Salad
Ingredients
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1/2 Cup Mayo
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1/2 Cup Sour Cream
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1 Teaspoon Horseradish
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1 Teaspoon Lemon Juice
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1 Teaspoon Worcestershire Sauce
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1 Clove Garlic, Minced
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1 Teaspoon Tony’s Original Creole Seasoning
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2 Chicken Breasts, Cut into Bite-Sized Pieces
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1/2 Cup Tony’s Creole-Style Chicken Marinade
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2 1/2 Cups Uncooked Macaroni
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1/2 Small Red Onion, Chopped
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1 Cup Little Tomatoes (Grape or Cherry), Halved
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1/2 Red Bell Pepper, Chopped
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1 Tablespoon Fresh Parsley, Chopped
- Clear
Directions
- If using chicken in this pasta salad, cut it up and add it to a bowl with Tony’s Creole-Style Chicken Marinade. Give it a good stir, then cover the bowl and refrigerate for 30 minutes.
- Cook your pasta. Once it’s done, rinse it with cool water and drain it thoroughly before adding it to a large bowl.
- Meanwhile, prep your other ingredients and make the dressing. Combine the mayo, sour cream, horseradish, lemon juice, Worcestershire sauce, garlic and Tony’s Original Creole Seasoning in a medium bowl until smooth.
- Once the chicken is done marinating, add it to a skillet over medium-high heat. Cook until the chicken is done (about 5-6 minutes), stirring fairly often. Take it off the heat and let it cool a bit.
- To assemble the pasta salad, add the remaining salad ingredients (onion, tomatoes, peppers and parsley), along with the chicken (spoon it out of the pan leaving any extra marinade behind) and dressing to the macaroni. Give it a good stir. You can eat it immediately or cover it and chill for an hour first.
NOTES:
- Feel free to add extra veggies or some cheese if you wish.
- You can garnish the pasta salad with scallions, but it’s optional.
- This salad will last for a few days in the fridge.
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