Chicken Macaroni Pasta Salad is a healthy lunch your family will love. It's a nutritious take on a classic, packed with extra veggies.
Macaroni pasta salad is a childhood classic. There's something so comforting about elbow macaroni, especially in a creamy, cold pasta salad. You guys have loved my ranch pasta salad and Caesar pasta salad, and I wanted to share this take on my childhood favourite.
Chicken macaroni pasta salad has all the yummy bits from my childhood lunches, but with extra protein and veggies for a balanced meal. It's easy to make, stores well and is the best to keep on hand as meal prep. The creamy Greek yogurt dressing keeps everything together, while adding extra protein and nutrients. I use my oven-baked chicken breast as the main protein source, and each serving has 22g of protein.
Your kids and family will love this recipe!
Why This Recipe Is Dietitian Approved
- Perfect for meal prep. Pasta salad is great because it holds up well in the fridge and doesn't need to be reheated before enjoying.
- Healthier take on a classic. We have added protein and lots of veggies for an easy balanced meal or side dish.
- Easy to customize. You can use any veggies you have on hand.
Ingredients
Macaroni elbow pasta. For a classic macaroni salad, we are using small elbow pasta. Any pasta will work just fine, however I typically recommend looking for a higher protein or fiber option to pump up the nutrition a bit. Chickpea or lentil-based pastas are great options.
Vegetables. I use celery, bell peppers and carrots for a little crunch, fibre and a variety of micronutrients. Although I included diced carrots in this photo, I recommend shredded or matchstick carrots because they mix more seamlessly.
Red onion. For a sharpness that compliments the mild and sweet nature of the other ingredients.
Pickles. I love the saltiness, acidity and tang that pickles add to each bite.
Chicken breast. I typically use this recipe when using chicken breast, however rotisserie chicken will also work great.
For the dressing:
Greek yogurt. This adds extra protein while also creating a smooth and creamy base. I usually use 2% plain Greek yogurt.
Mayonnaise. This helps mellow out the tangy-ness commonly associated with Greek yogurt based dressings (to replace, see note in recipe card below).
Dijon mustard. Most classic macaroni salads use a dijon mustard based dressing, so we had to include it.
Vinegar. White vinegar is used to bring a bit of tang to this dressing.
Honey. For sweetness.Most macaroni salad dressings are a big source of added white sugar, but this recipe only uses 2 tsp.
Fresh dill. For freshness and flavour!
Spices. Salt, black pepper and mustard powder (optional) is all you need.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Cook pasta according to package instructions. Cook chicken breast.
- In a large bowl combine the cooked pasta,diced celery, bell peppers, carrots, red onions, pickles and cooked chicken.
- In a small bowl or jar whisk together yogurt, mayonnaise, dijon mustard, vinegar, dill, honey, salt, pepper and mustard powder until smooth.
- Pour the dressing over the salad.
- Toss to combine.
Substitutions and Variations
To make gluten-free: this recipe is naturally gluten-free.
To make dairy-free: substitute the Greek yogurt with a thick non-dairy yogurt of choice (I like Siggi's).
To make nut-free: this recipe is naturally nut-free.
Looking to boost the vegetables? I love adding a few cups of coleslaw mix or using any other vegetables I have on hand (broccoli, cucumbers, etc.). Just dice them up nice and small.
Equipment
- Mixing bowl
- Vegetable chopper (this isn't mandatory but it makes dicing the onions and celery much easier!)
- Pot
Storage
This macaroni pasta salad can stay fresh in the fridge in an airtight container for up to 3-4 with the chicken added. If you are looking for longer storage, I recommend storing the chicken separately and adding as needed.
Top Tips for Success
I highly recommend using a vegetable chopper to help dice all the vegetables into nice even sized pieces so you get a taste of everything in every bite.
For ease (and to save time), a pre-cooked rotisserie chicken also works well.
Frequently Asked Questions
Yes absolutely! This is a great option for meal prep or to prepare ahead of a party, as it actually tastes better when the dressing marinated with the veggies. Just store it in an airtight container or wrapped tightly with plastic wrap in the fridge.
I recommend using a higher protein pasta such as Barilla Protein Plus or a chickpea pasta of your choice.
This salad does have a source of carbohydrates, vegetables and protein. If you are eating this as a full meal, I highly recommend using a higher protein pasta option and adding a few more veggies. I love serving this over a bed or lettuce or spinach.
More Pasta Salad Recipes
If you love pasta salads, try these next:
- Creamy Ranch Protein Pasta Salad
- Kale Caesar Pasta Salad
- Healthy Chicken Pesto Pasta Salad
- Thai Spring Roll Pasta Salad
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these chicken macaroni pasta salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chicken Macaroni Pasta Salad
Ingredients
- 8 oz dry elbow macaroni pasta (higher protein option) I like to look for a higher protein option like chickpeas pasta or Catelli Protein+
- 1 lb chicken breast cooked and cubed (I recommend using this recipe)
- ½ cup celery diced
- ½ cup red bell pepper diced
- ½ cup orange bell pepper diced
- ½ cup matchstick carrots
- ½ cup red onion *see note below
- ½ cup dill pickles diced
For the dressing:
- ¾ cup plain Greek yogurt
- 3 tablespoon mayonnaise optional, see note below
- 1 tablespoon classic dijon mustard
- 2 teaspoon white vinegar
- 2 tablespoon fresh dill
- 2 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon mustard powder optional for colour and a bit more flavour
Instructions
- Cook pasta according to package instructions. Cook chicken breast.
- In a large bowl combine the cooked pasta, diced celery, bell peppers, carrots, red onions, pickles and cooked chicken.
- In a small bowl or jar whisk together yogurt, mayonnaise, dijon mustard, vinegar, dill, honey, salt, pepper and mustard powder until smooth.
- Pour the dressing over the salad and toss to combine.
Sarah says
This was so delicious! All the flavors worked so well together. I will definitely be making this again!
Carole Peterson says
Can I delete the dill or what fresh equivalent would be dry herb?
Nicole Addison says
Hi Carole, if you prefer you can absolutely leave out the fresh dill!
Doreen Olver says
10/10 - delish, satiating, great macros! So sharing (the recipe, NOT the salad!!)
Dita says
Great salad! 😋
Nicole Addison says
The perfect spin on a classic dish! This is the perfect meal prep option for lunches or even an amazing side dish for potlucks! I hope you enjoy 🙂