Chicken macaroni salad has been around forever, but most versions are either bland, mushy, or drowning in mayo. I’ve been developing pasta salads for years, and I finally landed on the ratios that make it make sense, tender pasta, seasoned chicken, fresh crunch, and just enough creamy dressing to coat without getting heavy. Everything is seasoned intentionally and the flavor gets better as it chills.
If you want to make you own chicken to toss in this recipe, check out my BBQ Grilled Chicken Thighs and Drumsticks and Fried Chicken Recipe.
| Yields: | Prep Time: | Optional Chill | Total Time: |
| 7 cups | 20 mins | 1 hour | 1hr 20mins |
Chicken Macaroni Salad Ingredients
- Mayo or Sour Cream: Adds that creamy, tangy base that ties everything together. Mayo gives richness, while sour cream brings a slight tang and lightness.
- Pickle Relish: Sweet relish balances the savory ingredients and adds a pop of acidity that keeps the salad from tasting flat.
- Mustard
- Onions: Red or yellow onions give a crisp bite and a savory contrast to the creamy dressing.
- Celery
- Pasta: Shells or elbow pasta works great.
- Chicken: You can use rotisserie, grilled, canned, leftover roasted or baked chicken, or boiled chicken.
- Boiled Eggs: Classic in many macaroni salads, chopped eggs add richness, a creamy texture, and a boost of protein.
How to Make Chicken Macaroni Salad
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta in accordance with the instructions on the package. Drain the pasta and set it aside.
- Combine the mayo, mustard, relish, garlic powder, salt, and pepper to taste in a large bowl or serving dish. Stir to combine.
- Add in the cooked pasta, celery, onions, cooked chicken, and boiled eggs.
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Chicken Macaroni Pasta Salad
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Equipment
Ingredients
- 6-8 oz pasta Elbow macaroni or shells. I use 7oz and I like creamy salad.
- 1 cup mayonnaise or plain Greek yogurt Greek yogurt adds additional protein.
- ¼ cup pickle relish
- 1 tablespoon mustard
- ½ teaspoon garlic powder
- salt and pepper to taste
- ¼-1/2 cup diced onions I used red onions.
- ¼-1/2 cup diced celery
- 16-20 oz cooked and diced chicken
- 2-3 hard boiled eggs Diced into chunks.
Instructions
- Cook the pasta in accordance with the instructions on the package. Drain the pasta and set it aside.6-8 oz pasta
- Combine the mayo, mustard, relish, garlic powder, salt, and pepper to taste in a large bowl or serving dish. Stir to combine.1 cup mayonnaise or plain Greek yogurt, ¼ cup pickle relish, 1 tablespoon mustard, ½ teaspoon garlic powder, salt and pepper to taste
- Add in the cooked pasta, celery, onions, cooked chicken, and boiled eggs.¼-1/2 cup diced onions, ¼-1/2 cup diced celery, 16-20 oz cooked and diced chicken, 2-3 hard boiled eggs
- Stir to combine. Chill (at least an hour) if preferred.
Notes
Rinse pasta with cold water: This stops the cooking immediately and helps cool it down fast so it doesn’t steam and soften further.
Chill before serving: Once everything’s mixed, let the salad chill in the fridge. This helps the flavors meld without making the pasta too soft. How to Keep the Salad From Drying Out
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Substitution and Add-In Ideas
- Green onions
- Sweet pickles
- Dill pickles
- Carrots
- Peas
- Bell peppers
- Cheddar cheese
- Fresh parsley
- Paprika
- Crumbled bacon
- Cherry tomatoes
- Olives
- Corn
- Hot sauce
- Ranch seasoning
- Chopped spinach
Pro Tips and Frequently Asked Questions
Yes! Use equal parts of sour cream or plain Greek yogurt.
Don’t overcook the pasta: Cook it just until al dente — it should still have a little bite. Overcooked pasta will soak up too much dressing and fall apart.
Rinse pasta with cold water: This stops the cooking immediately and helps cool it down fast so it doesn’t steam and soften further.
Chill before serving: Once everything’s mixed, let the salad chill in the fridge. This helps the flavors meld without making the pasta too soft.
Make sure the salad is well-coated. Pasta absorbs liquid as it sits, so it’s okay if it looks a little extra creamy at first.
Stir the salad before serving. Give the salad a good mix to redistribute any dressing that may have settled at the bottom.
Make it up to 1–2 days in advance. You can do 2 days, but in my experience 1 day ahead works great for the best texture. Store it in an airtight container. This keeps it fresh and prevents it from drying out.
Reserve a little dressing (mayo, relish, mustard, and spices). Stir in a few tablespoons of fresh dressing before serving to bring back creaminess if it looks a little dry.
Give it a good mix. Toss everything well before serving to redistribute the dressing and ingredients.
Absolutely. Rotisserie chicken is fast, tender, and already seasoned, which works in your favor here.
Elbows are classic, but small shells, ditalini, or mini bowties all hold dressing well and keep the texture balanced.
More Pasta Salad Recipes
Dill Pickle Pasta Salad
High Protein Chicken Pasta Salad
Bow Tie Pasta Salad with Italian Dressing
What to Pair with Chicken Macaroni Salad
Pasta salads pair well with classic BBQ and cookout sides like Southern Baked Beans with Bacon, Southern Potato Salad, Broccoli Salad with Bacon, Oven Baked Corn and Traeger Smoked Mac and Cheese.
Caity says
I need to make more pasta salads. This was so good and I made it a meal. So much more than a side!
staysnatched says
Yes! So much better.
Leon says
I tried it a couple of days ago. The recipe is super easy, and it's quick to make. It's super yummy, we couldn't stop eating with my mom!! So good!!
staysnatched says
Yay! I'm so glad to hear it!