Macaroni Salad With Chicken And Peas

There’s something about a big bowl of macaroni salad—the kind that’s creamy, cool, and dotted with color—that feels like instant comfort.

Tender elbow pasta, juicy bites of chicken, and sweet green peas all get tucked into a silky dressing, making this a revitalizing, satisfying meal that’s ready in about 30 minutes.

It’s perfect for busy weeknights, easy lunches, and anyone who loves make-ahead meals that actually taste better the next day.

I still remember a sweltering summer evening when turning on the oven felt impossible.

This salad saved dinner: I tossed together leftover rotisserie chicken, frozen peas, and still-warm pasta, and within minutes we’d a full meal that everyone happily dug into—no complaints, no extra dishes.

It shines at potlucks, picnic tables, Sunday suppers, or tucked into meal-prep containers for the week. Ready to bring this dish to life?

Why You’ll Love It

• Delivers creamy, tangy flavor with juicy chicken in every bite
• Packs protein and veggies into a satisfying, one-bowl meal
• Uses simple, budget-friendly ingredients you likely already have
• Perfect for make-ahead lunches, potlucks, and easy weeknight dinners
• Flexible recipe; swap veggies, chicken style, or add extras easily

Ingredients

• 2 cups elbow macaroni, dry — cook just to al dente for best texture
• 1 tablespoon salt, for pasta water — seasons pasta from the inside
• 2 cups cooked chicken, shredded or diced — leftover rotisserie works great
• 1 cup frozen peas, thawed — rinse under cool water to thaw quickly
• 1/2 cup celery, finely chopped — choose crisp, pale-green stalks
• 1/3 cup red onion, finely chopped — soak briefly in water to mellow bite
• 1/4 cup dill pickles, finely chopped (optional) — use good-quality, tangy dills
• 3/4 cup mayonnaise, full-fat — classic, creamy style mayo is best
• 1/4 cup sour cream or Greek yogurt — Greek yogurt lightens but stays creamy
• 2 tablespoons Dijon mustard — smooth, tangy Dijon for depth
• 2 tablespoons lemon juice, fresh — squeeze just before using for brightness
• 1 tablespoon apple cider vinegar — adds gentle, fruity acidity
• 1 teaspoon sugar — balances the tangy dressing
• 1/2 teaspoon garlic powder — gives even, mild garlic flavor
• 1/2 teaspoon onion powder — boosts savory depth
• 1/2 teaspoon black pepper, freshly ground — grind just before using
• 1 teaspoon salt, plus more to taste — adjust after chilling if needed
• 2 tablespoons fresh parsley, chopped (optional) — flat-leaf parsley has best flavor
• 2 hard-boiled eggs, chopped (optional) — cook until yolks are fully set but not gray

Step-by-Step Method

Boil the Macaroni

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the elbow macaroni.

Cook according to package directions until just al dente, stirring occasionally to prevent sticking. Avoid overcooking so the pasta stays firm in the salad.

Cool and Drain the Pasta

Drain the macaroni in a colander immediately. Rinse under cold running water to stop the cooking process and cool the pasta quickly.

Shake the colander well to remove excess water. Let the macaroni sit and drain completely so it doesn’t dilute the dressing later.

Prep the Mix-Ins

Place the cooked chicken in a large mixing bowl. Add the thawed peas, finely chopped celery, red onion, and dill pickles if using.

Chop the hard-boiled eggs and add them as well. Toss everything gently to distribute the ingredients evenly and create a balanced mix for the macaroni.

Whisk the Dressing

In a medium bowl, combine the mayonnaise, sour cream or Greek yogurt, Dijon mustard, lemon juice, and apple cider vinegar.

Add the sugar, garlic powder, onion powder, salt, and black pepper. Whisk until the dressing is completely smooth and emulsified, with no lumps remaining.

Taste and adjust seasoning if needed.

Combine Pasta and Filling

Add the cooled, well-drained macaroni to the large mixing bowl with the chicken and vegetables. Use a large spoon or spatula to gently toss the ingredients.

Make certain the macaroni is evenly dispersed among the chicken and vegetables before adding the dressing so every bite has a good mix.

Fold in the Dressing

Pour the prepared dressing over the macaroni mixture. Gently fold everything together, scraping the sides and bottom of the bowl to coat all ingredients evenly.

Avoid vigorous stirring to keep the pasta and eggs intact. Taste and adjust with more salt, pepper, or lemon juice as desired.

Chill and Finish the Salad

Stir in the chopped fresh parsley if using. Cover the bowl tightly and refrigerate the salad for at least 30 minutes to let the flavors meld and the texture set.

Before serving, give it a gentle stir. Add a spoonful of mayonnaise or a splash of lemon juice if it seems dry.

Ingredient Swaps

• Use canned tuna, ham, or chickpeas instead of chicken; swap peas with mixed vegetables, corn, or diced bell peppers.
• For lighter or dietary tweaks, use Greek yogurt in place of some or all of the mayonnaise, and skip the eggs if needed.
• Replace dill pickles with capers or chopped olives, red onion with green onions, and lemon juice with extra vinegar if citrus is unavailable.

You Must Know

• Avoid pasta bloat: Cool macaroni until no steam rises and it feels room-temp and dry to the touch (about 10–15 minutes in the colander), then dress; this keeps it from soaking up too much sauce and turning gummy.
• Troubleshoot watery salad: If the bowl looks glossy with liquid pooling at the bottom after 10–15 minutes, fold in 2–3 tablespoons extra mayo or a spoonful of Greek yogurt to re-emulsify and tighten the texture.
• Flavor Boost if it tastes flat: Add 1–2 teaspoons more lemon juice or 1 teaspoon vinegar and a pinch (⅛ teaspoon) of salt at a time; the salad should taste bright and slightly tangy when sampled cold from the fridge.
• Make-Ahead for next day: Keep 2–3 tablespoons of dressing back, refrigerate salad tightly covered up to 24 hours, then loosen with the reserved dressing (and 1–2 teaspoons water or lemon juice if very thick) 10 minutes before serving.
• Swap proteins safely: Rotisserie chicken is ideal, but guarantee any cooked chicken is chilled to ≤40°F/4°C within 2 hours of cooking and used within 3–4 days so the mayonnaise-based salad stays food-safe.

Serving Tips

• Serve chilled in a large bowl, garnished with extra parsley and paprika.
• Spoon into butter lettuce cups for a light, handheld option.
• Pair with grilled burgers, hot dogs, or barbecue chicken at cookouts.
• Serve alongside corn on the cob and sliced tomatoes for a summer plate.
• Portion into mason jars for easy picnic or lunchbox servings.

Storage & Make-Ahead

Macaroni salad with chicken and peas keeps in the fridge for 3–4 days in an airtight container.

It’s ideal to make 1 day ahead so flavors meld.

Stir before serving and refresh with a spoonful of mayo or lemon juice.

This salad doesn’t freeze well; the pasta and dressing separate.

Reheating

For warm leftovers, heat small portions in the microwave at 50% power, stirring often.

Alternatively, gently warm in a covered oven-safe dish or on low stovetop, avoiding boiling.

Picnic and Potluck Traditions

Some of my happiest summer memories unfold around a picnic table, where a big bowl of chicken and pea macaroni salad sits right at the center like an old friend.

I always pack it into a chilled, old-fashioned glass bowl, then nestle it into ice in a plastic tub—my low-tech insurance against the sun.

At family potlucks, I’ve learned this salad is usually the bridge between strangers.

Someone always asks, “Who made this?” and suddenly we’re trading stories about rotisserie chicken shortcuts and whose grandmother insisted on dill pickles.

When I carry it across a lawn toward the folding tables, I feel like I’m bringing something steady and reassuring—a dish that quietly says, “Sit down, you’re welcome here.”

Final Thoughts

Give this macaroni salad with chicken and peas a try and see how easily it can become a go-to favorite for lunches, potlucks, or easy dinners.

Feel free to tweak the add-ins and seasonings to make it perfectly your own!

Frequently Asked Questions

Can I Make This Macaroni Salad Without Mayonnaise or With a Vegan Alternative?

Yes, you can. I’d swap in a thick vegan mayo or creamy hummus, loosened with lemon. I’ve done this on hot summer evenings, and the salad still tasted like a picnic in a bowl.

How Can I Scale This Recipe to Feed a Large Crowd or Catering Event?

You can easily scale it; I’d multiply everything by four for a party, then mix in batches. I picture big chilled bowls on a buffet, like my family reunions—guests returning for second spoonfuls.

What Food Safety Steps Should I Follow When Transporting This Salad Long Distances?

I pack your salad in shallow, chilled containers, nestle them in an ice-packed cooler, and keep everything under 40°F. I never open the lid on the road—like guarding a little cold, creamy secret.

Are There Gluten-Free Pasta Brands That Hold up Well in Cold Macaroni Salads?

Yes—Barilla, Jovial, and Ronzoni gluten‑free elbows stay pleasantly firm in cold salads. I’ve chilled them overnight in picnic coolers; they keep their bite, cradling mayo and peas like little spoons of comfort.