Cold Chicken Macaroni Salad
A flavorful cold chicken macaroni salad that will please a crowd at any tailgate, holiday, or potluck! This chicken pasta salad is made with a creamy mayo-based dressing, chicken, fresh veggies, and pasta.
Servings 8 servings
Ingredients
Salad Dressing Ingredients:
- 1 1/2 cup mayonnaise
- 2 tbsp dijon mustard
- 1/4 cup sweet relish
- 1/4 dill relish
- 1 tbsp salt free seasoning Mrs Dash or generic
Pasta Salad Ingredients:
- 3 1/2 cups dry macaroni pasta I used cavatappi
- 2 cans chunk chicken breast 12.5 oz. cans
- 3 hard-boiled eggs diced
- 2 stalks of celery diced
- 1 medium-sized red bell pepper diced
- 5 green onions chopped
- 1 small red onion diced
- Parsley flakes optional
- Paprika optional
Instructions
- Boil the pasta until just before it's al dente, then drain.
- Dice or crumble the boiled eggs, then set to the side.
- In a large bowl, add in the mayonnaise, dijion mustard, relish, and seasonings. Mix until well combined.
- Next, add in the diced peppers, onions, celery, chicken, and eggs. Fold the ingredients until combined.
- Now add in the pasta and fold carefully until well combined.
- Once everything is well combined, transfer the chicken macaroni salad to a refrigerator safe dish and cover.
- Place in the refrigerator for at least 2 hours.
- Remove from the refrigerator and sprinkle parsley flakes and paprika on top (optional).
- Serve and enjoy!
Video
Notes
- Rinse the cooked pasta with cold water before adding to the chicken salad mixture.
- You can use canned tuna instead of chicken, or leave out the protein completely for a veggie pasta salad.
- Sub in shredded rotisserie chicken or leftover cooked chicken instead of canned chicken.
- Store leftovers in the fridge, covered, for up to 3-4 days.