Chicken Macaroni Salad
Creamy pasta salad with fresh veggies, tender chicken and mayo-based dressing. This is the perfect pasta salad for parties and summer bbq.
Servings: 10 Servings
Calories: 515kcal
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
Calories: 515kcal | Carbohydrates: 38g | Protein: 16g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 558mg | Potassium: 277mg | Fiber: 2g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 1mg