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Well, this Mardi Gras pasta salad sure came out pretty. And good tasting, too. All of the colors are Mardi Gras are there. Gold (er… yellow). Green. Purple. This salad is almost like a slaw, except for the pasta.
A Few Notes and Changes
I wouldn’t be afraid to add more mustard to this Mardi Gras pasta salad. My preference is Zatarain’s Creole mustard although Dijon could be substituted (in a pinch). I also 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.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
Also try my crab pasta salad and my Tuscan pasta salad.
Mardi Gras Pasta Salad
Equipment
Ingredients
- 1 pound elbow macaroni or 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
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
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.
This looks so good