This old-fashioned, Southern-style Macaroni Chicken Pasta Salad is a recipe my grandmother use to make. Made with tender macaroni, chopped up rotisserie chicken, grated carrots, corn, and a garlicky mayo based dressing. It's great for potlucks, or if you're like me, great just eaten straight for the mixing bowl with a big ol' spoon.
Why You'll Love this Macaroni Chicken Pasta Salad:
- It's so simple to make. Cook the pasta, chop the chicken and a few veggies, and throw it all together. No fancy kitchen skills required.
- A nostalgic Southern-style recipe. (But with more garlic!)
Jump to:
Key Ingredients:
- Pasta: Macaroni is the traditional pasta used for this recipe, but you can use any short cut pasta. Rotini or bowtie also work really well.
- Rotisserie Chicken: Store- bought rotisserie chicken for ease and flavor. Just chop it up (with or without skin, white meat or dark meat) and toss it in.
- Carrot, Bell Pepper, Celery, and Corn.
- Mayonnaise + Sour Cream: The base of the creamy dressing.
- Garlic, Dijon Mustard, Honey, and Apple Cider Vinegar (ACV): Dressing flavor enhancers. A perfect balance of savory, tang, and sweetness.
Dietary Swaps:
- Gluten-Free: Swap the macaroni for a gluten-free certified pasta and double check all pre-packaged ingredients.
- Egg-Free: Use an egg free mayo such as Just mayo or Veganaise.
- Vegetarian: Skip the rotisserie chicken or replace it with a plant-based 'chick'n'.
Recipe Variations:
- Make it Pickley: Like my recipe for Dill Pickle Chicken Macaroni Salad.
- Add Bacon: For a crispy, crunchy, savory, salty addition.
- Make it Spicy: With a few dashes of hot sauce or chopped up pickled jalapenos.
- Add Eggs: For a version that's closer to a traditional Amish macaroni salad, add a few chopped up hard boiled eggs.
How to Make Macaroni Chicken Pasta Salad:
- Cook the macaroni until al dente. Drain and rinse with cold water to stop the cooking.
- Mix the dressing in a large bowl. Mayo, sour cream, garlic, honey, Dijon, apple cider vinegar, salt, and pepper.
- Toss it all together with the chicken, veggies, and cooled pasta.
- Chill before serving (30 minutes or more).
Tips & Notes:
- Let pasta cool before mixing with the other ingredients.
- Use a box grater or food processor attachment to grate the carrot.
Make Ahead & Storage:
- Make-Ahead: All ingredients can be prepped up to a day in advance. Store macaroni salad ingredients and dressing separately in the fridge, and dress before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. You can stir in a bit more mayo if leftovers begin to look dry and need a refresh.
- Not Freezer-Friendly.
FAQs:
Why is there vinegar in macaroni salad?
Adding just a splash of vinegar (in this case ACV) adds just a bit of tang and depth to the salad.
What can I use instead of mayonnaise?
Veganaise (for an egg-free version), Greek Yogurt, or more sour cream.
Is this recipe similar to Amish Macaroni Salad?
Yes, it's pretty similar. For a version closer to Amish Macaroni Salad you can use Miracle Whip and add in chopped hard boiled eggs and pickle relish.
More Pasta Salad Recipes You Will Love:
- Dill Pickle Chicken Macaroni Salad
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- Easy Vintage Tuna Pasta Salad
- Easy Cucumber Pasta Salad with Feta and Dill
Recipe
Macaroni Chicken Pasta Salad
Made with tender macaroni, chopped up rotisserie chicken, grated carrots, corn, and a garlicky mayo based dressing.
Ingredients
For the Salad:
- 1 ½ cups dry elbow macaroni
- 2 cups chopped rotisserie chicken
- 1 large carrot peeled and grated (about ½ cup)
- 1 red bell pepper diced (about ½ cup)
- 1 stalk celery thinly sliced
- ½ cup corn kernels fresh, canned, or thawed frozen
- 1 green onion thinly sliced
For the Dressing:
- ⅓ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon minced garlic
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and black pepper to taste
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente. Drain and rinse with cold water to cool completely. Let it drain well.
- Make the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, garlic, honey, Dijon mustard, and apple cider vinegar. Season with salt and pepper to taste.
- Combine: Add the cooled macaroni to the bowl with the dressing. Add the chopped chicken, grated carrot, diced bell pepper, sliced celery, corn, and green onion.
- Toss: Toss everything together until well coated in the dressing. Adjust seasoning if needed.
- Serve or Chill: Serve immediately or chill for at least 30 minutes.
Notes
- Store leftovers in the fridge for up to 3 days.
- To Make Gluten-Free, swap macaroni for a gluten-free short cut pasta and double check all pre-packaged labels.
- Nutrition is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 325kcalCarbohydrates: 29gProtein: 17gFat: 15gSaturated Fat: 3gSodium: 320mgFiber: 2gSugar: 4g
Tried this recipe?Let me know how it was!
Tried This Macaroni Chicken Pasta Salad? I'd love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this easy old-fashioned recipe. Enjoy, and happy cooking! Follow me on Instagram and Subscribe to my newsletter more delicious recipes, travel inspiration, and behind-the-scenes content.
Must Love Garlic says
A creamy, flavorful, nostalgic recipe.