Creole Macaroni Salad

It doesn’t take a whole lot of changes to make a pretty much run-of-the-mill pasta salad different. This Creole macaroni salad has buttermilk in the dressing, giving it that wonder tangy flavor. I love buttermilk so I instantly thought how great this salad would be with buttermilk fried chicken (and it was!). The salad also has tomatoes and (Anita’s favorite) olives. Her motto is: You can’t have too many olives.Creole Macaroni Salad
This recipe comes from Paul Kirk’s Championship Barbecue Cookbook, a huge book of everything barbecue. Get it. It’s packed with recipes like this great salad and whole lot more.

I would (and did) add more cayenne pepper to give this Creole macaroni salad even more kick. I think the dressing has a somewhat cooling effect, so a bit more heat isn’t going to hurt anything.

Also try my Hawaiian-style potato and Mexican macaroni salads.

Creole Macaroni Salad

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 12 servings

Ingredients

For the salad

  • 1 pound elbow macaroni or whatever pasta you prefer
  • 1 pint cherry tomatoes halved
  • 1 cup sharp cheddar cheese diced
  • 1/2 cup celery diced
  • 1/2 cup onion diced
  • 1 small green bell pepper diced
  • 1/4 cup stuffed green olives halved

For the dressing

  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper

Instructions

  • Place all of the salad ingredients into a large bowl or resealable container.
  • Whisk together the dressing ingredients and pour over the salad. Toss gently to coat.
  • Cover and refrigerate for 2-3 hours before serving

1 thought on “Creole Macaroni Salad

  1. Pingback: Hawaiian-Style Potato Macaroni Salad - Life's A TomatoLife's A Tomato

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