Dairy-Free Cajun Pasta Salad with Andouille Sausage

Ingredients

• about 450 g Pasta (rotini or penne)
• about 450 g Andouille sausage
• 1 medium Bell pepper (red)
• 0.5 medium Red onion
• 2 stalks Celery
• 0.5 cup Black olives
• 0.25 cup Olive oil
• 2 tbsp Red wine vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Cajun seasoning
• 0.5 tsp Hot sauce
• 0.5 cup Dairy-free mayonnaise

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 450 g of pasta and cook for 8 to 12 minutes, or until it is tender but still firm to the bite (al dente). Drain the pasta in a colander and immediately rinse it under cold running water until it is completely cool to stop the cooking process; set the cooled pasta aside.
2. 2While the pasta cools, place a 30.48 cm skillet over medium-high heat (approximately 176.7-190.6°C / 175-190°C). Add the about 450 g of Andouille sausage to the hot skillet and cook for 8 to 10 minutes, turning occasionally, until the sausage is browned on all sides and reaches an internal temperature of 71°C. Remove the sausage from the skillet and place it on a cutting board to cool for 5 minutes; once slightly cooled, cut the about 450 g of Andouille sausage into 1.27 cm thick slices.
3. 3While the sausage cools, prepare the vegetables and olives. Dice the 1 medium red bell pepper into 0.635 cm pieces, finely chop the 0.5 medium red onion, and slice the 2 stalks of celery into 0.635 cm thick pieces. Measure out the 0.5 cup of black olives.
4. 4In a large mixing bowl, combine the cooled about 450 g of pasta, the sliced about 450 g of Andouille sausage, the diced 1 medium red bell pepper, the chopped 0.5 medium red onion, the sliced 2 stalks of celery, and the 0.5 cup of black olives.
5. 5In a separate small bowl, whisk together the 0.25 cup of olive oil, 2 tbsp of red wine vinegar, 1 tbsp of Dijon mustard, 1 tbsp of Cajun seasoning, 0.5 tsp of hot sauce, and 0.5 cup of dairy-free mayonnaise until the mixture is smooth and evenly combined.
6. 6Pour the prepared dressing over the ingredients in the large bowl. Gently toss everything with a large spoon or tongs until the pasta, sausage, and vegetables are evenly coated with the dressing.
7. 7Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling step allows the flavors to meld together and ensures the salad is refreshing when served.

Substitutions

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