Chicken Macaroni Pasta Salad
Servings 8 servings
Calories 417kcal
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
This can be made a day ahead.
Nutrition
Serving: 1serving | Calories: 417kcal | Carbohydrates: 34g | Protein: 10g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 234mg | Potassium: 337mg | Fiber: 3g | Sugar: 2g | Vitamin C: 15mg | Calcium: 260mg | Iron: 7mg | Net Carbohydrates: 31g