Macaroni Salad With Chicken And Peas
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Medium bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 measuring cup set
- 1 Measuring spoons set
- 1 large spoon or spatula
Ingredients
- 2 cup elbow macaroni dry
- 1 tablespoon salt for pasta water
- 2 cup cooked chicken shredded or diced
- 1 cup frozen peas thawed
- 1/2 cup celery finely chopped
- 1/3 cup red onion finely chopped
- 1/4 cup dill pickles optional; finely chopped
- 3/4 cup mayonnaise full-fat
- 1/4 cup sour cream or Greek yogurt
- 2 tablespoon Dijon mustard
- 2 tablespoon lemon juice fresh
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon salt plus more to taste
- 2 tablespoon fresh parsley optional; chopped
- 2 hard-boiled eggs optional; chopped
Instructions
- Bring a large pot of water to a boil, add 1 tablespoon of salt, then cook the elbow macaroni according to package directions until al dente.
- Drain the macaroni in a colander, rinse under cold water to stop cooking, and let it drain completely.
- In a large mixing bowl, add the cooked chicken, thawed peas, chopped celery, red onion, pickles, and hard-boiled eggs if using.
- In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, apple cider vinegar, sugar, garlic powder, onion powder, salt, and black pepper until smooth.
- Add the cooled, well-drained macaroni to the large mixing bowl with the chicken and vegetables.
- Pour the dressing over the macaroni mixture and gently fold everything together until evenly coated.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Stir in the chopped fresh parsley if using.
- Cover the bowl and refrigerate the macaroni salad for at least 30 minutes to chill and allow flavors to meld.
- Give the salad a gentle stir before serving and add a spoonful of mayonnaise or a splash of lemon juice if it seems dry.
Notes
For best results, make sure the macaroni is fully cooled and well-drained so the dressing doesn’t become watery, and avoid overcooking the pasta to keep the salad from turning mushy. Using leftover rotisserie chicken works very well and saves time, and you can easily swap peas for mixed vegetables or add extras like diced bell peppers for crunch. Always chill the salad long enough for the flavors to blend, and if preparing several hours ahead, reserve a few tablespoons of dressing to stir in right before serving to refresh the texture.
Tried this recipe?Let us know how it was!