When the warmer weather rolls in and cookouts start filling the calendar, I always come back to this Chicken Macaroni Salad. It’s cool, creamy, and satisfying—everything I want in a classic pasta salad. Whether it’s a family picnic, a casual backyard barbecue, or a weeknight meal prep situation, this salad fits the bill every time.
What makes this version special is the balance: tender chunks of chicken, al dente elbow macaroni, crisp veggies, and a tangy, slightly sweet dressing that pulls it all together. It’s hearty enough to be a meal on its own but also works perfectly as a side dish. Plus, it gets even better after a few hours in the fridge, making it an easy make-ahead option.
Why I Love This Chicken Macaroni Salad
- Hearty and filling with the perfect combo of protein and pasta
- Creamy dressing with a hint of sweetness and tang
- Easy to make ahead—great for entertaining or lunch prep
- Customizable with whatever veggies or add-ins I have on hand
- Always a crowd-pleaser, especially on warm days
Ingredients You’ll Need
(Serves 8–10 | Prep Time: 15 minutes | Cook Time: 10 minutes | Chill Time: 1 hour minimum)
- 3 cups cooked elbow macaroni
- 2 cups cooked chicken breast, diced or shredded (rotisserie works great)
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, diced
- 1/2 cup shredded carrots
- 1/4 cup red onion, finely chopped
- 1 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Optional garnish: chopped parsley or paprika
How I Make Chicken Macaroni Salad (Step-by-Step)
- Cook the Pasta
I bring a large pot of salted water to a boil and cook the macaroni until al dente—usually about 8–10 minutes. Once cooked, I drain it, rinse it under cold water to stop the cooking, and set it aside to cool completely. - Prep the Mix-Ins
While the pasta cools, I chop the chicken, celery, red bell pepper, carrots, and onion. I like everything diced fairly small so it mixes well and is easy to eat. - Make the Dressing
In a large mixing bowl, I whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and pepper. The sour cream adds tang, the mustard adds a little bite, and the sugar balances it all out. - Combine Everything
Once the pasta is cool, I add it to the bowl along with the chicken and chopped veggies. I gently fold everything together until the dressing coats all the ingredients evenly. - Chill Before Serving
I cover the bowl and chill the salad for at least an hour—longer if I’ve got time. This lets the flavors really soak in and helps the texture firm up a bit. Right before serving, I’ll give it a quick toss and garnish with fresh parsley or a light sprinkle of paprika if I’m feeling fancy.
My Tips for the Best Chicken Macaroni Salad
- Rinse the pasta after cooking to cool it quickly and remove excess starch
- Use rotisserie chicken for a fast, flavorful shortcut
- Dice veggies small for better texture and balanced bites
- Chill for at least an hour so the flavors meld together
- Taste before serving — sometimes it needs a little more salt after chilling
Fun Variations I’ve Tried
- Add sweet pickle relish or chopped dill pickles for tang
- Mix in chopped hard-boiled eggs for a little richness
- Use Greek yogurt instead of sour cream for a lighter option
- Add peas or corn for extra sweetness and color
- Spice it up with a pinch of cayenne or hot sauce in the dressing
What I Serve with Chicken Macaroni Salad
- Grilled burgers, hot dogs, or BBQ chicken
- Cornbread, rolls, or garlic bread
- Fresh fruit salad or watermelon wedges
- Iced tea, lemonade, or a crisp white wine on warm evenings
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! This salad is even better after a few hours in the fridge. You can make it up to 24 hours ahead.
Q: How do I store leftovers?
A: Keep it in an airtight container in the fridge for up to 3–4 days. Stir before serving again.
Q: Can I use another type of pasta?
A: Absolutely! Shells, rotini, or bowtie pasta all work well.
Q: Can I freeze it?
A: Not recommended. The mayo-based dressing tends to separate and the texture changes after thawing.
Why This Chicken Macaroni Salad Deserves a Spot on Your Table
It’s creamy, flavorful, and packed with texture—from the tender pasta to the crunchy veggies to the juicy bites of chicken. It’s versatile enough to serve as a light lunch or a hearty side, and it always earns compliments when I bring it to gatherings.
If you’re looking for a cold pasta salad that’s comforting, easy, and endlessly adaptable, this one’s a keeper.
Easy Chicken Macaroni Salad That’s Creamy, Tangy, and Packed with Flavor
Ingredients
- 2 cups celery, diced
- 2 cups red bell pepper, diced
- 2 cups shredded carrots
- 4 cups cooked macaroni
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked chicken, shredded
Instructions
- In a large bowl, combine the cooked macaroni, diced celery, red bell pepper, shredded carrots, and shredded chicken.
- In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
- Pour the dressing over the pasta and vegetable mixture and stir until everything is evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
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