This easy chicken macaroni salad is my foolproof potluck dish for every summer occasion! I use elbow macaroni as the base of this cold pasta salad, load it up with crisp veggies and leftover chicken, then coat everything in a rich and creamy mayo dressing. It comes together quickly and it’s make-ahead friendly, which saves me from stressing when I’m running late to the party!
Cold Macaroni Pasta Salad with Leftover Chicken
Every backyard barbecue has a cold macaroni salad on the side dish table, but I’m leveling it up by adding some juicy chicken into the mix. I always have leftover chicken to use in my fridge, so no extra work is required. I just boil some macaroni noodles, whip up a simple dressing, toss in the chicken, then throw this salad in the fridge to chill. It couldn’t be easier to make! I’ve really been into cold noodle salads as a quick lunch idea lately, so I’ve been sneaking this into weekend meals at home too. The kids love it!
🏆 The easiest last-minute potluck dish!
I’ve been bringing some version of this chicken and macaroni salad to potlucks for years, and it never fails. Quick to prep, easy to transport, and it’s sooo creamy!
Creamy Chicken Macaroni Salad Recipe
Equipment
- Dutch Oven or Large Pot
Ingredients
- 2 cups uncooked elbow macaroni (*)
- 2 cups chopped cooked chicken (**)
- ¾ cup shredded cheddar cheese
- ½ cup diced celery
- ½ cup diced red bell pepper
- ¼ cup carrots (julienned and chopped)
For the Dressing:
- 1 cup mayonnaise (***)
- ¼ cup sour cream (****)
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- ½ teaspoon kosher salt
- ½ teaspoon paprika
Instructions
- Cook macaroni according to package directions. Then drain and set aside.2 cups uncooked elbow macaroni
- To make the dressing: Combine mayonnaise, sour cream, dijon mustard, honey, salt, and paprika. Whisk until smooth and creamy. Set aside for now.1 cup mayonnaise, ¼ cup sour cream, 1 tablespoon dijon mustard, 1 tablespoon honey, ½ teaspoon kosher salt, ½ teaspoon paprika
- Add the cooked macaroni, chicken, shredded cheese, celery, bell pepper, and carrots to a large bowl.2 cups chopped cooked chicken, ¾ cup shredded cheddar cheese, ½ cup diced celery, ½ cup diced red bell pepper, ¼ cup carrots
- Pour the dressing over the macaroni mixture and stir together until evenly combined. Taste and adjust seasonings if needed.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Rinse the pasta briefly. Cooling the macaroni quickly prevents overcooking and helps the dressing cling better.
- Dice ingredients evenly. Uniform pieces create a better texture and more balanced bites.
- Chill before serving. Resting time allows the flavors to meld and the dressing to thicken slightly.
- Season after chilling. Cold temperatures mute seasoning, so taste and adjust just before serving.
- Expect thickening over time. This is normal for creamy pasta salads and easily fixed with a splash of milk (usually 1-2 tablespoons does the trick).
- Serve cold. This salad is best enjoyed chilled.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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Chill First Season Later
Here’s a little trick I’ve found that makes all the difference: put the macaroni salad in the fridge before serving, but then add a little more seasoning after it has chilled. The dressing thickens up and the flavors meld together better in the fridge, but cold temperatures can dull the taste of the seasonings. So what I like to do is give it a final taste and adjust with a bit more salt and pepper right before I put it on the table. It ensures every bite is perfectly seasoned!
How to Make Chicken Macaroni Salad Step by Step
Prep: Gather the list of ingredients for this chicken and macaroni salad recipe. Put a pot of water on the stove to boil. Dice the celery and bell peppers, then julienne and chop the carrots. Dice, cube, or shred any cooked or leftover chicken you have on hand. If you don’t have any leftovers, this Instant Pot chicken breast will be ready before you know it!
Cook the Macaroni: Once the water is boiling, go ahead and cook 2 cups of elbow macaroni according to the package directions. Once it’s cooked, drain and let it cool slightly. I run it under cold water for a minute to help cool it down before tossing it with the dressing.
Make the Dressing: In a medium-sized bowl, mix together 1 cup of mayonnaise, ¼ cup of sour cream, 1 tablespoon of dijon mustard, 1 tablespoon of honey, ½ teaspoon of salt, and ½ teaspoon of paprika, then whisk until smooth and creamy.
Add Mac, Chicken, & Veggies: Now in a large bowl, add your cooked macaroni, 2 cups of cooked chopped chicken, ¾ cup of shredded cheese, ½ cup of diced celery, ½ cup of diced bell pepper, and ¼ cup of carrots.
Add Dressing & Combine: Pour that creamy dressing you made earlier over the macaroni salad, then give it a good stir until everything is nicely mixed and coated.
Chill: Cover the bowl and pop it in the fridge for at least 1 hour. This chill time really helps all the flavors combine. The pasta will absorb some of the seasoning as it chills, so you can always add a bit more before serving if it loses some of its punch.
Serve: This chicken and macaroni pasta salad is the perfect hearty side for summer BBQ classics. Serve it alongside burgers or grilled chicken breasts!
How to Store
Store cold macaroni salad in an airtight container in the refrigerator for up to 3 days. Stir before serving. If the salad thickens as it sits, add 1 to 2 tablespoons of milk to loosen the dressing and restore the creaminess.
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