If you’re on the lookout for a dish that’s casual, comforting, and just plain tasty, this Chicken Macaroni Pasta Salad might be your new go-to. It’s packed with tender chicken, soft pasta, and a creamy dressing that somehow keeps things light and refreshing.
Plus, it’s one of those recipes that works for pretty much any occasion—picnics, potlucks, or just a weekday meal where you want something quick and satisfying. Trust me, once you give it a try, it’ll be a repeat player on your menu.
Gina’s Recipe Rundown:
Texture: It combines tender pasta, juicy chicken, crisp veggies, and a creamy dressing for the perfect mix of smooth, crunchy, and hearty textures in every bite.
Taste: It’s creamy, savory, and refreshing with tender pasta, juicy chicken, crisp veggies, and a tangy dressing that makes every bite irresistible.
Ease: Whip up this Chicken Macaroni Pasta Salad in no time! Simple ingredients, easy steps, and a creamy dressing make it a quick, delicious side dish for any meal or gathering.
Why I love it: I love this Chicken Macaroni Pasta Salad because it’s creamy, flavorful, and so easy to make—perfect for busy weeknights, potlucks, or summer BBQs.
Why You’ll Love This Recipe
Super versatile and easygoing. Whether you’re packing lunches, hosting a casual get-together, or just craving something different for dinner, this salad adapts like a champ. You can switch up veggies, add some crunch, or throw in what you’ve got in the fridge—no biggie.
Creamy but not heavy. The dressing hits that sweet spot of creamy without feeling like you just ate a brick of mayo. It’s got enough tang to keep things lively, making every bite enjoyable and fresh.
Chicken that actually shines. The star here is the chicken, tender and flavorful without getting lost in the pasta or dressing. Cooking it just right means you’re never left with dry or boring bites—just good, honest chicken.
Ingredient Notes
- Macaroni Pasta: Classic elbow macaroni works perfectly because it holds the dressing well and fits nicely with all the other ingredients. You could swap it for small shells, rotini, or even penne if that’s what you have on hand.
- Chicken Leftovers: Boneless, skinless chicken breasts are my favorite here since they cook up tender and shred or dice easily. Thighs work too if you prefer darker meat; just keep an eye on cooking since they might need a little extra time. But the easiest way is to use leftover cooked chicken or rotisserie chicken.
- Mayonnaise: Mayonnaise forms the base of the creamy dressing, bringing that smooth texture and tangy flavor. If you’re avoiding mayo, Greek yogurt is a tasty, lighter swap that still keeps things rich.
- Celery and Bell Pepper: Crunchy celery and bell peppers add a refreshing snap to balance the creaminess. Feel free to use green onions if you want a little onion flavor.
- Yellow Mustard: Mustard adds a subtle zing that wakes up the dressing without stealing the show. You can use Dijon mustard if that’s what you’ve got.
- Apple Cider Vinegar: Apple Cider Vinegar lifts the whole dish with bright acidity. If you don’t have any, a splash of bottled lemon juice will do the trick.
Kitchen Equipment
- Large Pot for Boiling Pasta
- Skillet or Grill Pan for Cooking Chicken
- Mixing Bowl
- Cutting Board and Knife
- Measuring Spoons and Cups
How to Make Chicken Macaroni Pasta Salad
- Cook the macaroni according to package directions. Drain and rinse under cold water to cool.
- Combine the salad ingredients: In a large bowl, mix the cooled macaroni with chicken, celery, bell pepper, and red onion.
- Prepare the dressing: In a separate bowl, whisk together mayonnaise, sour cream (if using), mustard, vinegar, sugar, salt, and pepper until smooth.
- Mix together: Pour the dressing over the pasta mixture and gently fold until everything is evenly coated.
- Chill: Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve: Stir again before serving and adjust seasonings if needed. Garnish with parsley or a light sprinkle of paprika, if desired.
- Tip: This salad is best served cold.
Variations and Substitutions
Add Crunchy Extras: Toss in some toasted walnuts, pecans, or sunflower seeds for a nice crunch and extra flavor boost.
Spice It Up: Add a pinch of cayenne pepper or some chopped jalapeños to the dressing if you’re feeling bold and want a little kick.
Swap the Protein: Instead of chicken, try cooked shrimp, turkey, or even chickpeas for a vegetarian twist.
Dairy-Free Version: Use dairy-free mayo or a homemade avocado dressing to keep things creamy without dairy.
Make It a Meal: Throw in some cooked peas, diced tomatoes, or shredded carrots to make this salad heartier and more colorful.
Change it Up: Try adding green onion, fresh veggies, or white wine vinegar.
Storage
Freezing: Pasta salad with creamy dressing doesn’t freeze well—the texture suffers, and it can get watery when thawed. Best to enjoy fresh or store in the fridge.
Storing: Keep leftovers refrigerated in an airtight container for up to 3 days. Give it a good stir before serving since dressing and juices can separate over time.
Expert Tips
- Cook the pasta al dente – Don’t overdo it cooking the macaroni—you want it to stay a little firm so it doesn’t turn mushy when mixed with the dressing. Drain and rinse with cold water right away to stop the cooking and cool it down.
- Use warm chicken for better flavor – Cook the chicken and cut it while it’s still a bit warm; it helps the flavors mix better with the dressing and pasta. Just make sure it’s cool enough to handle safely before tossing it all together.
- Let it chill – After mixing everything, pop the salad in the fridge for at least an hour. This lets the flavors meld together nicely and makes the whole dish taste more put-together.
- Add herbs for a fresh touch – Fresh herbs like parsley, dill, or chives pack a fresh punch and brighten the whole salad. Chop them finely and mix them in right before serving for the best results.
- Toast the celery seeds – For a subtle but cool flavor pop, try lightly toasting celery seeds before adding to the salad. It’s a simple trick that adds a toasty, nutty note to the crunch.
Ways to Use Leftovers
Wrap It Up – Use leftover chicken macaroni salad as a filling for a sandwich or wrap with some fresh lettuce for a quick meal.
Stuffed Tomatoes – Hollow out some tomatoes and stuff them with the pasta salad for a fresh, pretty presentation that’s perfect for picnics.
Pita Pocket Filling – Fill pita pockets with the salad, add some sliced cucumbers or greens, and you’ve got a handheld treat.
Add Heat – Warm it up gently in a pan and toss in some hot sauce or chili flakes for a totally different twist.
Troubleshooting
Pasta Salad Feels Watery
If you notice the salad is too watery, make sure to drain the pasta well and rinse it clearly to stop the cooking. Also, avoid adding too much dressing at once; you can always add more to taste.
Chicken Is Dry
Dry chicken usually means it’s overcooked or sliced too thick. For juicier chicken, pound the pieces to an even thickness and cook until just done—no guessing.
Onion Overpowers the Salad
Red onion should add a nice bite, not knock you out. Soak sliced onion in cold water for 10 minutes before mixing to mellow its sharpness.
Dressing Too Bland
If the salad seems lacking, add a bit more acidity, like lemon juice or mustard, and don’t forget a pinch of salt to bring out all the flavors.
Salad Doesn’t Taste Like It Melded
Let the salad chill for at least an hour before serving so the flavors mix well. If in a rush, toss it a couple of times before serving to help it all blend.
Frequently Asked Questions
Can I make this salad vegan?
Absolutely, swap the chicken for chickpeas or tofu and use vegan mayo to keep it creamy without any animal products.
Is it better to use fresh or cooked chicken?
Cooked chicken works best as it blends better with the cold pasta and dressing, but you can add warm chicken if you prefer a warm-cold mix.
How long does this pasta salad last in the fridge?
It’s best enjoyed within 3 days to keep the pasta and chicken fresh and avoid any sogginess.
Can I prepare this ahead of time?
Yep, prepping it a few hours ahead or even the night before helps the flavors mix well. Just give it a good stir before serving.
What’s a good side dish to pair with it?
Keep things light and fresh with greens or grilled veggies that won’t compete with the creamy salad.
If you love this side dish recipe, you’re going to love these other easy side recipes, too. Please click each link below to find the easy, printable recipe!
More Great Pasta Salad Recipes
Greek Feta Chicken Pasta Salad
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Chicken Macaroni Pasta Salad
Ingredients
- 2 cups elbow macaroni uncooked
- 2 cups chicken cooked, chopped (rotisserie or leftover chicken works great)
- 1 cup celery finely chopped
- ½ cup red bell pepper diced
- ¼ cup red onion finely diced
- 1 cup mayonnaise
- 2 tablespoons sour cream optional, for extra creaminess
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
Salt and pepper to taste
Optional garnish: chopped parsley or paprika
Instructions
- Cook the macaroni according to package instructions. Drain and rinse under cold water to cool.
- Combine the cooled macaroni, chicken, celery, bell pepper, and red onion in a large mixing bowl.
- Whisk the mayonnaise, sour cream (if using), mustard, vinegar, sugar, salt, and pepper in a second bowl.
- Fold the dressing into the pasta mixture until everything is evenly coated.
- Cover and refrigerate for at least 1 hour to bring the flavors together.
- Stir and adjust the seasonings just before serving.
- Garnish with parsley or a sprinkle of paprika if desired.
- Great when served cold.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Created by Gina Kleinworth
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