Easy Chicken Macaroni Pasta Salad
This post may contain affiliate links.
This Chicken Macaroni Pasta Salad is a fantastic side salad recipe you’ll want to keep on repeat. Tender chicken, macaroni, crisp vegetables, and a creamy homemade dressing come together in a delicious salad that’s perfect for potlucks, picnics, BBQs, and meal prep lunches.
I love this delicious pasta salad recipe because it is flavorful, colorful and super easy!
I have to say that I tend to make this chicken pasta salad during the warmer months as it is a budget friendly, make ahead recipe that is easy to put together.
You can easily customize with ingredients you already have on hand. and is is very packable for lunches, picnics and beach days.
Recipe Highlights
Ingredients
- Elbow macaroni
- Cooked chicken breast (or rotisserie chicken)
- Bell pepper
- Mayonnaise
- Carrots
- Sour cream or Greek yogurt
- Dijon mustard
- Apple cider vinegar
- Salt
- Black pepper
- Parsley
How to Make Chicken Macaroni Pasta Salad
Step by Step Instructions Overview. Full details in recipe card.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes
Step 1 – Cook and drain the macaroni and set aside. In a medium bowl add dressing ingredients.
Step 2 – Mix dressing ingredients until blended. Set aside.
Step 3 – Pour drained macaroni into a large bowl
Step 4 – Add salad ingredients to pasta.
Step 5 – Pour the dressing over the salad mixture and chill.
Step 6 – Garnish salad with extra bacon and parsley.
Variations
- Ranch Chicken Macaroni Salad – Swap the Dijon mustard and vinegar for 2–3 tablespoons of ranch seasoning mix and use ranch dressing in place of part of the mayonnaise. Add crispy bacon, shredded cheddar cheese, and green onions for extra flavor.
- Southwest Chicken Pasta Salad – Add black beans, corn, diced red bell peppers, and chopped cilantro. Stir a little taco seasoning into the dressing and finish with fresh lime juice for a Tex-Mex twist.
- Greek Chicken Pasta Salad – Replace the creamy dressing with a simple vinaigrette made from olive oil, lemon juice, and oregano. Add cucumber, cherry tomatoes, Kalamata olives, red onion, and feta cheese.
Time Saving Tips ⏰
- Make the dressing in advance.
- Cut vegetables ahead of time and keep in the refrigerator until ready to prepare or buy pre-cut vegetables.
- Make the macaroni a day in advance and store it in an airtight container in the refrigerator. When you’re ready to assemble the salad, most of the work is already done.
- Use rotisserie chicken and store it in the refrigerator.
- Double the chicken and pasta when cooking. Use half for this salad and reserve the rest for wraps, soups, casseroles, or quick lunches later in the week.
- Store frequently used ingredients such as diced celery, onions, shredded chicken, and chopped peppers in separate containers. You’ll be able to throw together this pasta salad in just minutes.
More Delicious Pasta Salad Recipes
Chicken Macaroni Pasta Salad
Equipment
Ingredients
For the Salad:
- 3 cups elbow macaroni cooked and cooled
- 2 cups cooked chicken chopped (rotisserie chicken works great)
- ½ cup cooked bacon crumbles pre-cooked or freshly cooked
- ¾ cup dill pickles finely chopped
- ½ cup carrots finely diced or shredded
- ½ cup bell peppers finely diced (use a mix of red, yellow, and orange for color)
- ¼ cup fresh parsley finely chopped
For the Dressing:
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon granulated sugar adjust to taste
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Cook the elbow macaroni according to package instructions. Drain and rinse under cold water until fully cooled. Set aside.
- In a small bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth and creamy.
- In a large mixing bowl, combine the cooled macaroni, chopped chicken, bacon crumbles, pickles, carrots, bell peppers, and parsley.
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Stir gently before serving. Garnish with extra parsley and bacon if desired. Serve chilled.
Notes
● Finely chop all ingredients so they are similar in size to the macaroni for the best texture and balanced bites.
● Make sure the pasta is fully cooled before mixing to prevent the dressing from becoming oily or separating.
● Add a splash of pickle juice to the dressing for an extra tangy boost if desired.
● Taste and adjust seasoning after chilling, as flavors develop more once the salad rests.
● If making ahead, reserve a small amount of dressing to stir in before serving to refresh the t
Nutrition
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here.