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–+ servings
cold creamy chicken pasta

Chicken Macaroni Salad

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 32 minutes
Course Salad
Cuisine American
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Medium bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 plastic wrap or airtight container

Ingredients
  

  • 2 cup elbow macaroni dry
  • 2 cup cooked chicken shredded or diced
  • 1 cup mayonnaise
  • 2 tablespoon sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoon lemon juice fresh
  • 1 teaspoon sugar
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup celery finely diced
  • 1/2 cup red bell pepper finely diced
  • 1/4 cup red onion finely diced
  • 1/2 cup carrots finely grated or finely diced
  • 1/2 cup sweet pickle relish
  • 2 tablespoon fresh parsley chopped
  • 2 hard-boiled eggs optional; chopped
  • 1/4 cup cheddar cheese optional; small cubes

Instructions
 

  • Bring a large pot of salted water to a boil over high heat.
  • Add the elbow macaroni and cook according to package directions until al dente, about 8–10 minutes.
  • Drain the macaroni in a colander, rinse under cold water to stop cooking, and let it drain completely.
  • In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, lemon juice, sugar, salt, pepper, garlic powder, and onion powder, then whisk until smooth.
  • Add the cooled macaroni to the bowl with the dressing and gently toss to coat.
  • Add the cooked chicken, celery, red bell pepper, red onion, carrots, sweet pickle relish, and parsley to the bowl.
  • If using, add the chopped hard-boiled eggs and cheddar cheese cubes.
  • Gently fold all ingredients together until everything is evenly distributed and well coated with dressing.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  • Cover the bowl with plastic wrap or transfer the salad to an airtight container.
  • Refrigerate the chicken macaroni salad for at least 1 hour to chill and allow flavors to meld.
  • Before serving, stir the salad, check the consistency, and add a spoonful of mayonnaise if it seems dry.

Notes

For best results, ensure the pasta is fully cooled and well-drained before mixing so the dressing doesn’t become watery; use leftover roasted or rotisserie chicken for extra flavor and convenience; finely dice vegetables for a more cohesive texture in each bite; if making ahead by more than a day, keep a little extra mayonnaise on hand to refresh the salad just before serving; and always keep the salad properly chilled, especially for picnics or potlucks, as it is mayonnaise-based and should not sit at room temperature for more than 2 hours.
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