Looking for something full of New Orleans flavor that can be prepared ahead of time? This jambalaya pasta salad will be a hit with everyone in your family. It’s great for lunch or dinner!
My husband brings his lunch to work every day. The office “visitors” who usually bring in a catered lunch know him for his homemade lunches. I often ask him, what was for lunch today at the office? “that same chicken, potatoes, and vegetables someone else brought in last week” or, “wraps and something else.” His lack of interest is quite funny.
You see, I am known to make a whole pot of jambalaya (a traditional New Orleans dish with rice) and eat out of it all week. Or, when I leave town for a few days, I also leave a little jamba jamba in the fridge. It was my go-to meal to leave behind until this pasta salad came along.
While it doesn’t have any chicken or smoked sausage like traditional Jambalaya, the flavors are similar and for lack of name, that’s what we call it.
For lunch, I pack it cold in one of his favorite lunch containers, and he devours it. I hope you enjoy this quick and easy midweek meal wherever you are. If you want to see how easy it is to make this jambalaya pasta salad, check out this quick video.
Jambalaya Pasta Salad
- Yield: 4-6
- 8 ounces rotini pasta
- 1/2 cup mayonnaise or plain Greek yogurt
- 3 hard-cooked eggs, chopped
- 1/4 cup chopped bell pepper
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons Creole mustard
- 1/2-1 teaspoon favorite Creole seasoning
- Cook pasta according to package directions. Rinse, transfer to a large bowl and cool completely.
- Stir in remaining ingredients until well blended. Cover. Refrigerate 4 hours or overnight.