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!