Why You’ll Love This Recipe
This salad is everything you want in a cold pasta dish—creamy, flavorful, and filling. The addition of chicken makes it suitable as a main dish or a standout side. It’s easy to make in large batches, endlessly customizable, and perfect for meal prep. Best of all, it tastes even better the next day after the flavors meld together in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni
- Cooked chicken (shredded or chopped)
- Mayonnaise
- Sour cream or Greek yogurt
- Dijon mustard
- Apple cider vinegar or lemon juice
- Celery, diced
- Red onion, finely chopped
- Carrots, shredded or finely diced
- Peas (fresh or frozen and thawed)
- Salt and pepper
- Optional garnish: chopped parsley or paprika
Directions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, combine mayonnaise, sour cream or yogurt, Dijon mustard, and vinegar or lemon juice. Whisk until smooth and creamy.
- Add the cooked macaroni, shredded chicken, celery, red onion, carrots, and peas to the bowl.
- Toss everything gently until evenly coated with the dressing.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to develop.
- Garnish with chopped parsley or a sprinkle of paprika if desired.
Servings and timing
This recipe makes 6 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Chill time: 1 hour
Total time: 1 hour 25 minutes
Variations
- Spicy version: Add chopped jalapeños or a dash of hot sauce to the dressing.
- Low-fat: Use low-fat mayo and Greek yogurt to reduce calories without sacrificing creaminess.
- Sweet twist: Add diced sweet pickles or a spoonful of pickle relish for a tangy-sweet balance.
- Different protein: Swap chicken with canned tuna, ham, or turkey.
- Pasta swap: Use shells, rotini, or bowtie pasta for a different texture.
Storage/Reheating
Store the pasta salad in an airtight container in the refrigerator for up to 4 days.
Do not freeze, as the creamy dressing and pasta texture will not hold up well.
This salad is meant to be served cold or at room temperature. Stir before serving to redistribute the dressing, and add a spoonful of mayo or yogurt if the salad seems dry after refrigeration.
FAQs
Can I use rotisserie chicken?
Yes, rotisserie chicken works great and adds extra flavor with minimal prep.
Can I make this salad ahead of time?
Absolutely. It’s best made a few hours ahead or even the day before so the flavors can meld.
Can I substitute the mayonnaise?
You can use all Greek yogurt or a mix of yogurt and sour cream for a lighter dressing.
What vegetables can I add?
Bell peppers, corn, cucumbers, or chopped spinach all work well in this salad.
How do I keep the salad from drying out?
Store it covered and stir in a little extra mayo or yogurt before serving if needed.
Is this good for meal prep?
Yes, it holds up well in the fridge and makes a great grab-and-go lunch.
Can I serve this warm?
This salad is best served cold or at room temperature, not warm.
Can I use whole wheat or gluten-free pasta?
Yes, just cook according to the package directions and proceed with the recipe.
Is it safe to leave out at room temperature?
It should not sit out for more than 2 hours. Keep it chilled until ready to serve.
What can I serve with this salad?
It pairs well with grilled meats, sandwiches, or as part of a picnic spread.
Conclusion
Creamy Macaroni Pasta Salad with Chicken is a delicious and satisfying dish that’s perfect for any occasion. Whether you’re feeding a crowd or prepping meals for the week, this salad delivers comfort, convenience, and bold flavor in every bite. It’s a versatile favorite you’ll find yourself making again and again.
PrintCreamy Macaroni Pasta Salad with Chicken
Creamy Macaroni Pasta Salad with Chicken is a refreshing and filling cold pasta dish featuring tender elbow macaroni, juicy chicken, crisp veggies, and a tangy, creamy dressing. Ideal for potlucks, picnics, or meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook (after boiling pasta)
- Cuisine: American
- Diet: Low Salt
Ingredients
- 2 cups elbow macaroni
- 2 cups cooked chicken, shredded or chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 2 celery stalks, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup shredded or finely diced carrots
- 1/2 cup peas (fresh or thawed if frozen)
- Salt and pepper, to taste
- Optional garnish: chopped parsley or paprika
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to stop the cooking process.
- In a large bowl, whisk together mayonnaise, sour cream or yogurt, Dijon mustard, and apple cider vinegar or lemon juice until smooth and creamy.
- Add the cooked macaroni, shredded chicken, celery, red onion, carrots, and peas to the bowl.
- Toss gently until all ingredients are evenly coated with the dressing.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 1 hour before serving to allow flavors to develop.
- Garnish with chopped parsley or a sprinkle of paprika if desired before serving.
Notes
- Use rotisserie chicken for a convenient, flavorful option.
- Salad tastes better after chilling for a few hours or overnight.
- Add more mayo or yogurt before serving if salad seems dry.
- Store covered in the fridge for up to 4 days; not suitable for freezing.
- Best served cold or at room temperature, not warm.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 60mg
