Ingredients:
- Kosher Salt
- 1 pound Dagastino Fleur de Lis Shaped pasta
- 3 1/2 tablespoons olive oil, divided
- 4 tablespoons Creole mustard
- 2 cups mayonnaise
- 4 tablespoons red wine vinegar
- 2 tablespoons cane syrup
- 2 tablespoons fresh lemon juice
- 2 teaspoons hot sauce
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons Cajun seasoning, plus more to taste
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3/4 cup finely minced shallots
- 1 cup yellow grape tomatoes, halved
- 1 cup finely chopped yellow bell pepper
- 1 cup finely chopped celery
- 3/4 cup cooked, chilled Camellia Brand Black Beans
- 1 (2.25-ounce) can black olives, sliced
- Chilled blackened shrimp or chilled blackened chicken, cubed, optional
- 1/4 cup chopped fresh parsley for garnish
Directions:
- Bring a large pot of salted water to a boil. Add pasta to pot, and cook for 5 minutes, until tender.
- Drain pasta in a colander, and rinse with cool water.
- Transfer pasta to a large bowl, and add 1 ½ tablespoons olive oil.
- In a separate, medium bowl, whisk the remaining 2 tablespoons olive oil with Creole mustard, mayonnaise, red wine vinegar, cane syrup, lemon juice, hot sauce, smoked paprika, Cajun seasoning, salt, and black pepper. If dressing is too thick, add 1 tablespoon of water at a time to thin slightly. Adjust seasonings to taste.
- To the pasta in the large bowl, add shallots, tomatoes, bell pepper, celery, black beans, and olives. Toss to combine. Add dressing, and mix until well combined.
- Chill for at least 1 hour.
- Garnish with optional cooked shrimp or chicken and freshly chopped parsley, and serve.