Cauliflower Crunch Salad

This cauliflower crunch salad has the perfect blend of flavors and texture with tender pasta, crunchy veggies, and Creole seasoning.


  • 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


  1. In a large bowl, combine mayo and seasoning, set aside.
  2. Cook the pasta according to package directions. Drain and transfer to the large bowl with the mayo and seasonings.
  3. To the bowl, add the cauliflower, peas, and carrots, toss to combine.
  4. Cover and refrigerate for approximately 2 hours. Serve and refrigerate leftovers for up to 3 days.



Keywords: pasta salad, veggie pasta salad