This cauliflower crunch salad has the perfect blend of flavors and texture with tender pasta, crunchy veggies, and Creole seasoning. It’s a simple recipe you can prep head for school lunches.
Pasta salad is the type of food we make for potlucks, picnics, or whenever you need an easy lunch idea. This recipe uses green peas, carrots, and cauliflower to give extra nutrition and added crunch.
Cauliflower is an excellent source of vitamins C and K, as well as antioxidants and fiber. It’s low carb and easily takes on the flavors of any recipe. This is a perfect cauliflower recipe for kids and segways into more delicious meals like my Cauliflower Shrimp Fried Rice and low-carb Burrito Bowls.
And if you have picky eaters, it’s an easy veggie to sneak in because it’s crunchy, doesn’t have a strong flavor, and it’s not green!
Struggling with picky eating? Check out the FREE 6-Video Mini-Course from MOMables to help improve mealtimes.
Cauliflower Crunch Salad Ingredients
Pasta salads are perfect for using leftover ingredients and simple pantry staples to assemble a quick meal for lunches or dinner later in the week.
Here’s a list of everything you need to toss this healthy cauliflower crunch salad together:
- Macaroni pasta
- Green peas
- Creole seasoning
I recommend using short pasta such as macaroni or shells since they hold up well when tossed with dressing, but you can use whatever pasta you keep on hand. The results will still be delicious.
You can also amp the flavor and protein in this pasta salad by adding leftover deli ham, turkey, or cooked bacon from lunches.
How Long Does Pasta Salad Last in the Fridge
Pasta salads can be prepped up to 3 days ahead of time, which makes them a great recipe if you like to meal prep. I’ve often found that they taste better the next day since the veggies and pasta have had time to soak up all the flavors of whatever seasonings and dressings you use.
More Pasta Salad Recipes
If you like this pasta salad, then you’ll definitely want to try these out too:
Cauliflower Crunch Salad
This cauliflower crunch salad has the perfect blend of flavors and texture with tender pasta, crunchy veggies, and Creole seasoning.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Lunch
- Cuisine: Sides
- Diet: Vegetarian
- 2 cups uncooked macaroni noodles or noodle of choice
- 2 tablespoons Cajun or Italian seasoning
- ½ cup mayonnaise
- 2 cups cauliflower pieces or cauli-rice
- 1 large carrot, grated
- 1 cup frozen green peas
- Optional add-ins: crispy diced bacon, diced ham, diced sweet red peppers
- In a large bowl, combine mayo and seasoning, set aside.
- Cook the pasta according to package directions. Drain and transfer to the large bowl with the mayo and seasonings.
- To the bowl, add the cauliflower, peas, and carrots, toss to combine.
- Cover and refrigerate for approximately 2 hours. Serve and refrigerate leftovers for up to 3 days.
- Serving Size: 1 cup
- Calories: 318
- Sugar: 4.6g
- Sodium: 166.8mg
- Fat: 14.8g
- Saturated Fat: 2.4g
- Carbohydrates: 39g
- Fiber: 4.8g
- Protein: 8g
- Cholesterol: 7.7mg
Keywords: pasta salad, veggie pasta salad