Cajun Pork With Pasta Salad Recipes

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DIAN'S CAJUN PASTA SALAD



Dian's Cajun Pasta Salad image

This is my Go-To salad for caters and potlucks. In the time is takes to cook the pasta, you can have the rest of the ingredients assembled. The peas go in frozen to help cool the salad immediatly. You can use real crab meat or Surimi Imitation Crab found in the freezer section or seafood section (Costco) of a well stocked market. It's great with fresh cooked salad shrimp also. I use Lighthouse Brand Garden Ranch because it has bits of carrot and green onion & looks and tastes great. Cajun seasoning can be an aquired taste so feel fee to adjust the seasoning or leave it out for a more kid friendly salad. This is one of my most requested recipes. Enjoy!

Provided by Chef Dian

Categories     Cajun

Time 30m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 7

1 lb pasta, my favorite for this salad is bow tie but any pasta will do
1 lb lump crabmeat
1 lb frozen baby peas (keep them frozen)
1 red bell pepper, diced
1 (6 ounce) can sliced black olives
2 cups ranch dressing (I use Lighthouse Garden Ranch)
2 tablespoons cajun seasoning

Steps:

  • Cook pasta according to directions.
  • While the pasta is cooking combine the rest of the ingredients in a large bowl. Rinse the pasta under cold water to cool and stop the cooking process.
  • Add the rinsed pasta and enjoy! Refrigerate leftovers if you have any!

CAJUN PASTA SALAD



Cajun Pasta Salad image

Make and share this Cajun Pasta Salad recipe from Food.com.

Provided by Bev I Am

Categories     Pork

Time 15m

Yield 6-12 serving(s)

Number Of Ingredients 19

1 lb elbow macaroni
1 lb smoked sausage, sliced and sauteed
1/2 cup red pepper
2 bell peppers, diced
1 tablespoon garlic, pureed
2 stalks celery, diced
1/2 white onion, diced
2 bay leaves
1 tablespoon creole mustard
1/4 cup white vinegar
3/4 cup salad oil
1/4 cup parsley
1 tablespoon salt
1 tablespoon white pepper
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon thyme

Steps:

  • Cook the pasta in gently boiling water until al dente.
  • Remove from heat, drain, rinse and cool.
  • Combine all ingredients in a large bowl, using only 2 TBS of Toulous Seasoning.
  • The dish is best served at room temperature; however, chill thoroughly if preparing ahead of time and allow to stand one hour before serving.

Nutrition Facts : Calories 855.9, Fat 52.8, SaturatedFat 12.7, Cholesterol 51.6, Sodium 2349.6, Carbohydrate 66.8, Fiber 5.2, Sugar 4.2, Protein 28.3

PEPPERY CAJUN PORK-- PASTA



PEPPERY CAJUN PORK-- PASTA image

I can upon this recipe about 10 years ago, and now, I want to share it with my new found family. I hope you will enjoy as much as I did!!!

Provided by Bobby (*_*)

Categories     Other Side Dishes

Time 1h

Number Of Ingredients 13

8 oz fettucine, uncooked
1 lb pork tenderloin
4 tsp cajun seasoning
1 Tbsp vegetable oil
1 large red onions, chopped (1-1/2 cups)
2 large zucchini, chopped (2-1/2 cups)
1/4 tsp salt
3 medium roma tomatoes, chopped (1 cup)
1 can(s) (15 to 16-oz) black-eyed peas, rinsed and drained
1/4 c lemon juice
1 tsp oregano, dried
1/4 tsp freshly ground pepper
red pepper sauce, if desired

Steps:

  • 1. Cook and drain fettuccine as directed on package.
  • 2. While fettuccine is cooking, cut pork into 1/4-inch slices; sprinkle with Cajun seasoning. Heat oil in 12-inch skillet over medium-high heat. Cook pork in oil 4 to 6 minutes, turning occasionally, until pork is slightly pink in center. Remove from skillet; keep warm.
  • 3. Spray same skillet with cooking spray; heat over medium-high heat. Cook onion in skillet about 4 minutes, stirring frequently, until onion begins to brown. Stir in zucchini and salt. Cook about 4 minutes, stirring frequently, until vegetables are tender. Stir in remaining ingredients.Cook about 1 minute, stirring frequently, until heated through.
  • 4. Toss vegetable mixture and fettuccine. Serve pork over fettuccine mixture, or toss pork with fettuccine mixture. ENJOY!!!!

PEPPERY CAJUN PORK PASTA



Peppery Cajun Pork Pasta image

Enjoy this pork made using fettuccine and veggies and sprinkled with Cajun seasoning - hearty dinner ready in just 35 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 13

8 ounces uncooked fettuccine
1 pound pork tenderloin
4 teaspoons Cajun seasoning
1 tablespoon vegetable oil
1 large red onion, chopped (1 1/2 cups)
2 large zucchini, chopped (2 1/2 cups)
1/4 teaspoon salt
3 medium roma (plum) tomatoes, chopped (1 cup)
1 can (15 to 16 ounces) black-eyed peas, rinsed and drained
1/4 cup lemon juice
1 teaspoon dried oregano leaves
1/4 teaspoon freshly ground pepper
Red pepper sauce, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • While fettuccine is cooking, cut pork into 1/4-inch slices; sprinkle with Cajun seasoning. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil 4 to 6 minutes, turning occasionally, until pork is slightly pink in center. Remove from skillet; keep warm.
  • Spray same skillet with cooking spray; heat over medium-high heat. Cook onion in skillet about 4 minutes, stirring frequently, until onion begins to brown. Stir in zucchini and salt. Cook about 4 minutes, stirring frequently, until vegetables are tender. Stir in remaining ingredients. Cook about 1 minute, stirring frequently, until heated through.
  • Toss vegetable mixture and fettuccine. Serve pork over fettuccine mixture, or toss pork with fettuccine mixture.

Nutrition Facts : Calories 290, Carbohydrate 46 g, Cholesterol 80 mg, Fiber 8 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg

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