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Chicken Macaroni Pasta Salad

A creamy, tangy pasta salad loaded with chicken that’s perfect for potlucks, picnics, and lazy weeknights.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Base
  • 2 cups elbow macaroni or shells
Dressing
  • 1 cup mayonnaise (or plain Greek yogurt) Greek yogurt can be used for a lighter version.
  • 2 tablespoons pickle relish
  • 1 tablespoon mustard
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
Vegetables and Add-ins
  • 1/3 cup diced red onion
  • 1/2 cup diced celery
  • 2 cups cooked, diced chicken Leftover chicken can be used.
  • 2 hard-boiled eggs chopped

Method
 

Preparation
  1. Bring a large pot of water to a rolling boil. Add your elbow macaroni or shells and cook according to the package directions, usually around 8 to 10 minutes, until al dente. Drain and rinse under cold water to stop cooking.
  2. In a large mixing bowl, whisk together mayonnaise or Greek yogurt, mustard, pickle relish, garlic powder, salt, and pepper until smooth.
  3. Add cooled, drained pasta to the dressing. Toss in diced celery, red onion, cooked chicken, and chopped hard-boiled eggs. Stir gently to combine.
  4. Cover and refrigerate for at least one hour before serving to let flavors meld.
  5. Give the salad a quick stir before serving and adjust seasoning if needed.

Notes

For added crunch, consider adding chopped nuts or seeds just before serving. A splash of lemon juice in the dressing can enhance the flavor.