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Created by Chef Remy
Spirals of tender rotini loaded with Cajun-spiced bacon, sharp cheddar cubes, and crisp vegetables, all bound together in a buttermilk ranch dressing with enough personality to make the church ladies ask for your recipe.
Ranch dressing came out of a California dude ranch in the 1950s, but down here we've claimed it as our own. We add Cajun heat, fresh Gulf Coast herbs, and a generosity of spirit that turns a simple pasta salad into something people talk about for weeks.
The secret to a pasta salad that stands out at the family reunion isn't complicated: season in layers, use fresh herbs instead of dried, and never be stingy with the good stuff. At Lagniappe, we learned that folks remember the salads almost as much as the main course when you put real love into them.
This isn't some sad afterthought sitting in a plastic bowl at the end of the buffet table. This is a proper dish, substantial enough to serve as lunch on its own, flavorful enough to hold its own next to smoked ribs or fried chicken. The bacon gets kissed with Cajun seasoning before it hits the oven. The ranch is made from scratch with fresh dill, chives, and just enough cayenne to remind you where you are. When you bring this to the cookout, you're not just bringing food. You're bringing Louisiana hospitality.
Quantity
1 pound
Quantity
1 pound
Quantity
2 teaspoons
divided
Quantity
1 1/2 cups
Quantity
3/4 cup
Quantity
2 tablespoons
Quantity
3 cloves
minced fine
Quantity
2 tablespoons
chopped
Quantity
2 tablespoons
minced
Quantity
1 tablespoon
chopped
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/2 teaspoon
freshly cracked
Quantity
1/2 teaspoon, plus more to taste
Quantity
1/4 teaspoon
Quantity
8 ounces
cut into small cubes
Quantity
1 cup
halved
Quantity
1 large
diced
Quantity
1/2 cup
diced fine
Quantity
4
sliced thin
| Ingredient | Quantity |
|---|---|
| rotini pasta | 1 pound |
| thick-cut bacon | 1 pound |
| Cajun seasoningdivided | 2 teaspoons |
| mayonnaise | 1 1/2 cups |
| buttermilk | 3/4 cup |
| fresh lemon juice | 2 tablespoons |
| garlicminced fine | 3 cloves |
| fresh dillchopped | 2 tablespoons |
| fresh chivesminced | 2 tablespoons |
| fresh parsleychopped | 1 tablespoon |
| onion powder | 1 teaspoon |
| smoked paprika | 1/2 teaspoon |
| black pepperfreshly cracked | 1/2 teaspoon |
| kosher salt | 1/2 teaspoon, plus more to taste |
| cayenne pepper | 1/4 teaspoon |
| sharp cheddar cheesecut into small cubes | 8 ounces |
| cherry tomatoeshalved | 1 cup |
| bell pepperdiced | 1 large |
| red oniondiced fine | 1/2 cup |
| green onionssliced thin | 4 |
Lay your bacon strips on a sheet pan in a single layer. Sprinkle one teaspoon of Cajun seasoning across all the strips, then flip and season the other side. Bake at 400 degrees for 18 to 22 minutes until deeply crispy and almost mahogany in color. The Cajun spices will bloom in the rendered fat, creating bacon with real personality. Transfer to paper towels and let cool completely before chopping into bite-sized pieces.
Bring a large pot of generously salted water to a rolling boil. The water should taste like the Gulf of Mexico. Add your rotini and cook one minute less than the package directions, since it will continue absorbing moisture from the dressing. Drain thoroughly and spread on a sheet pan to cool. Toss with a drizzle of olive oil to prevent sticking. Room temperature pasta absorbs dressing better than cold, so time this right.
Whisk together the mayonnaise, buttermilk, and lemon juice in a large bowl until smooth. Add the minced garlic, fresh dill, chives, parsley, onion powder, smoked paprika, black pepper, salt, remaining teaspoon of Cajun seasoning, and cayenne. Whisk until everything is incorporated. Taste it now. This dressing should have backbone, a little heat that builds at the back of your throat. Adjust the seasonings until it tastes like something you'd eat with a spoon.
Halve the cherry tomatoes and set them on paper towels to drain off excess moisture; wet tomatoes will water down your salad. Dice your bell pepper into pieces roughly the same size as the pasta spirals. Dice the red onion fine so its bite distributes evenly. Slice the green onions thin, keeping the white and green parts separate for now.
Transfer your cooled pasta to the largest bowl you own. Add the cheddar cubes, cherry tomatoes, bell pepper, red onion, white parts of the green onions, and three-quarters of the chopped bacon. Pour the dressing over everything and fold gently with a large spatula until every spiral is coated. The pasta should be glossy and generous with dressing. Add more if it looks dry.
Cover tightly and refrigerate for at least one hour, preferably two. The pasta will absorb some dressing as it sits, so taste again before serving and add more salt or a splash of buttermilk if needed. Transfer to your serving bowl, scatter the remaining bacon and green onion tops across the surface, and bring it to the table with pride. This is the dish that makes you the star of the potluck.
1 serving (about 185g)
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