Chicken Macaroni Pasta Salad
Creamy chicken macaroni salad with crunchy vegetables and a tangy mustard-mayo dressing.
Servings: 8 servings
Ingredients
- 8 ounces elbow macaroni
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup yellow onion finely chopped
- 1/4 cup celery finely chopped (about 1 rib)
- 1/2 cup red bell pepper finely chopped
- 1/4 cup pickles chopped
- 2 cups cooked chicken chopped
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add 8 ounces elbow macaroni and cook according to package directions until al dente, about 9–10 minutes; drain and rinse under cold water to cool the pasta completely.
- In a large mixing bowl, whisk together 1 cup mayonnaise, 2 tablespoons yellow mustard, 1 teaspoon garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper until smooth.
- While the pasta cooks, finely chop 1/2 cup yellow onion, 1/4 cup celery (about 1 rib), 1/2 cup red bell pepper, 1/4 cup pickles, and chop 2 cups cooked chicken into bite-size pieces.
- Add the chopped vegetables and chicken to the bowl with the dressing and fold to coat evenly.
- Stir the cooled, drained pasta into the bowl until the pasta is fully coated and ingredients are evenly distributed.
- Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld; chill longer or overnight for best results.
- Serve chilled. Optional: garnish with chopped green onions or fresh parsley if desired.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Measuring Cups and Spoons
- Cutting Board
- Chef’s knife
- Wooden spoon or spatula
Notes
- Add 2–4 dashes of hot sauce to the dressing for a little kick.
- Garnish with chopped green onions for freshness.
- Chopped fresh parsley is a good alternative garnish.