Mardis Gras Pasta Salad

Well, this Mardis Gras pasta salad sure came out pretty. And good tasting, too. All of the colors are Mardis Gras are there. Gold (er… yellow). Green. Purple. This salad is almost like a slaw, except for the pasta.

Mardis Gras Pasta Salad

I wouldn’t be afraid to add more mustard. I use Zatarain’s Creole mustard although Dijon could be substituted (in a pinch). I shredded the cabbage pretty fine. I didn’t want big pieces of cabbage like I would normally do for a slaw, so I used a box grater. But you can thin shred your cabbage if you prefer.

Also try my crab pasta salad and my Tuscan pasta salad.

Mardis Gras Pasta Salad
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Mardis Gras Pasta Salad

Well, this Mardis Gras pasta salad sure came out pretty. And good tasting, too.
Course Side
Cuisine American
Keyword pasta salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 243kcal
Author Mike


  • 1 pound pasta elbow, fusilli, whatever you want to use
  • 1 cup purple cabbage shredded
  • 1 cup corn frozen, thawed
  • 5 green onions chopped
  • 1 tablespoon Creole mustard or substitute Dijon
  • 1 teaspoon dried basil
  • 3/4-1 cup mayonnaise


  • Cook pasta per package instructions. Rinse and drain well then let cool slightly. Transfer to a large bowl.
  • Add remaining ingredients (start with just 3/4 cup of the mayo) and stir to combine.
  • If mixture is too dry add more mayonnaise, one tablespoon at a time, stirring, until the salad is the desired thickness.
  • Serve cold or at room temperature.


Calories: 243kcal | Carbohydrates: 12g | Protein: 3g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 608mg | Potassium: 383mg | Fiber: 2g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.

2 thoughts on “Mardis Gras Pasta Salad

  1. I notice that you don’t seem to be getting a lot of comments. Please don’t let that make you think no one’s paying attention. I found your old site, somehow, and am going through it little by little. Then I decided to check out the new site as well. So much good food. So many recipes to try. Please, please keep it up.

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