This Chicken Macaroni Salad is creamy, tender, and very filling. From parties, summer barbecues, or your weekend dinner table, this is a great side dish that fits all. The creamy dressing makes this staple summer side dish crazy good.
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❓Why This Recipe Works
- This recipe is easy to make and ta great recipe to use leftover cooked chicken.
- Not only is this a great side dish for cookouts, parties, and gatherings but it also makes a light meal.
- The creamy dressing coats the pasta and chicken and gives you a tangy flavor in every bite.
The vegetables add a beautiful pop of color that will make this salad the star of any meal. Plus, this salad can be prepared in advance so you can enjoy more time with your family and friends.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Elbow macaroni - You can use any small pasta shape you have on hand, but macaroni works best in this salad.
- Mayonnaise - This gives the dressing its creamy texture. You can use light or regular mayonnaise, whichever you prefer.
- Yellow mustard - Mustard adds a tangy flavor to the dressing.
- Apple cider vinegar - This adds a tangy and slightly sweet flavor to the dressing.
- Salt and black pepper - Seasonings that enhance the flavors of all other ingredients in the salad.
- Sugar - Adds a subtle sweetness to balance out the tanginess of the dressing.
- Red onion - Adds a mild onion flavor and pop of color to the salad.
- Red bell pepper - Adds a sweet and slightly tangy flavor, along with a bright color.
- Celery - Adds a nice crunch and freshness to the salad.
- Chopped parsley leaves - Fresh parsley adds a nice herby flavor to the salad.
- Cooked chicken - Use leftover rotisserie chicken or cook and shred your chicken breasts for this recipe.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Cook pasta according to package directions in salty water. Drain and rinse under cold water.
- Meanwhile, in a large bowl, combine mayonnaise, mustard, vinegar, salt, sugar, and black pepper. Mix everything well and taste to adjust the seasoning to taste.
- Add celery, onion, bell pepper, parsley, chicken and cooked pasta.
- Stir everything to combine. Cover and refrigerate for an hour before serving.
👍 Amira's Tips
- Make sure to cut the vegetables into small, bite-sized pieces so they blend well with the overall texture of the salad.
- You don't want al dente pasta for this salad, so cook the pasta until it is completely tender.
- It's also important that the pasta is completely cool before adding the dressing and vegetables.
- To prevent the pasta from sticking together while it is cooling, drizzle some olive oil and toss it.
- If you're serving this at an outdoor event, keep it chilled to maintain freshness and prevent the mayonnaise dressing from spoiling.
🧺 Storage
Storage - Chicken macaroni salad can be stored in an airtight container in the fridge for up to 2-3 days. However, the pasta might absorb the dressing, so whip up a bit more dressing and pour it over the pasta.
Freezing - I don't recommend freezing this salad as the dressing may separate when it thaws.
💬 FAQs
One of the most common reasons that pasta salad is bland, is that you did not salt the water enough while cooking the pasta. Remember that you want your water salty like the sea.
Due to the mayo in this creamy pasta salad, you will want to serve it cold.
To keep it cold, fill a larger bowl with ice, and place your pasta salad bowl on top of the larger bowl.
⌛ Make Ahead
This simple salad is great when made ahead. However, I recommend that you don't make it more than 6-8 hours in advance.
🍽️ Serve With
- I'm sure you'll think this is the BEST Grilled Chicken Tenders - so much flavor with so little effort!
- Air Fryer Frozen Burgers!, I love my air fryer.
- Want a burger sandwich that looks fancy but is so simple to make? I've got this Mushroom Swiss Burger for you.
- This delicious pasta salad can be paired with your favorite main protein, such as these Grilled Shrimp Kabobs.
- End your meal with these easy No Bake Strawberry Cheesecake Cups, so delicious.
👩🍳 Variations
- For a little crunch in this salad, add a sprinkle of your favorite nuts and seeds.
- Use dijon mustard instead of yellow mustard or mix in some sweet pickle relish for a different flavor.
- You can also add cooked and chopped bacon for a little smoky flavor.
- Swap out the chicken for drained tuna if you prefer fish.
- You can also add in some chopped hard-boiled eggs for a little extra protein.
📣 Related Recipes
- This Beet and Carrot Salad is one of my favorites. It's earthy, nutritious and the color is incredibly appealing.
- Mediterranean Chickpea Salad is a light and filling meal that's perfect for lunch, or even makes a great protein-filled side dish with your favorite entrees.
- Black Bean and Chickpea Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish to a main meal.
More Pasta Salads
- Fresh and flavorful Zesty Italian Pasta Salad with fresh mozzarella, veggies and olives. So tasty and easy to make especially with our homemade Italian dressing.
- Chicken Pesto Pasta Salad is another refreshing option that combines the flavors of pesto and chicken with pasta, cherry tomatoes, and feta cheese. It's unbelievably delicious.
- Ditalini Pasta Salad is a simple dish that is perfect for a summer side dish. With tender pasta, fresh vegetables, and a creamy dressing you can't go wrong.
I hope you'll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
🥣 Equipment
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- Large pot
- Collander
- Large bowl
Chicken Macaroni Salad
Ingredients
- 16 oz elbow macaroni
- 1 ¾ cup mayonnaise
- 2 Tablespoons yellow mustard
- 3 Tablespoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon sugar
- 1 small red onion chopped
- 1 red bell pepper diced
- 1 cup diced celery
- ¼ cup chopped parsley leaves
- 2 ½ cups cooked chicken
Instructions
- Cook pasta according to package directions in salty water. Drain and rinse under cold water.
- While pasta cooking prepare the rest of the ingredients.
- In a large bowl combine mayonnaise, mustard, vinegar, salt, sugar and black pepper. Mix everything well and taste to adjust seasoning.
- Add celery, onion, bell pepper and cooked pasta.
- Stir everything to combine.
- Cover and refrigerate for an hour before serving.
Notes
- Make sure to cook pasta until tender we do not want al dente.
- Ensure that pasta has cooled completely before adding to the dressing and vegetables or else the vegetables will not be crisp.
- Add a drizzle of olive oil to the pasta as it cools down to keep it from sticking.
- Elbow pasta is usually used but you can use this with any other type of pasta as well.
- You can use leftover chicken, rotisserie chicken or canned chicken. You can also switch tuna for chicken or add some boiled eggs too.
- Please check the nutrition disclaimer policy.
Nutrition
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