Healthy and High Protein, this Chicken Macaroni Pasta Salad is made with tender chicken, crunchy veggies, and a flavorful dressing. This salad has been tested and is a tried-and-true favorite every time I make it.
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This simple, make-ahead meal is both hearty and flavorful. Chicken Macaroni Pasta Salad is perfect for easy meal prep, and it is packed with protein, crunchy vegetables, and a creamy dressing.
It is a versatile dish that can act as a satisfying main course or a colorful side dish for potlucks, BBQs, or family dinners. This salad makes mealtime effortless and delicious.
Reader Review: "This salad is delicious and easy! I loved using it for meal prep and having a delicious lunch ready to go every day." - Darby
Why You'll Love This Recipe
- High-Protein - With chicken, high protein pasta, and Greek yogurt, this makes a filling dish.
- Make-Ahead Friendly - Great for meal prep or potlucks.
- Versatile - Serve as a side dish or a light main course.
- Crunch and Creamy - I love this balance of crunch and texture.
- Colorful and Fresh - Bell peppers, carrots, and dill make this salad so delicious.
- Easy to customize - You can use any veggies you have on hand.
Equipment
- Flint and Flame Knives - Perfect for chopping vegetables and slicing the chicken.
- Cutting Board - A safe prep surface for all the chopping!
- Mixing Bowls - To combine the salad, perfect for tossing.
- Whisk- For mixing the dressing until smooth and creamy.
Ingredients
- Elbow Macaroni: I used gluten-free, high protein pasta.
- Chicken Breast: Adds protein and makes this a meal in itself.
- Celery: Adds crispness and crunch.
- Red and Orange Bell Peppers: Sweet crunch and color.
- Carrots: Add a natural sweetness and color.
- Sweet Onion: A savory balance.
- Dill Pickles: Tangy crunch in every bite.
- Greek Yogurt: Makes the dressing creamy while keeping it light.
- Dijon Mustard: Adds a tangy kick.
- Apple Cider Vinegar: Gives acidity to the dressing.
- Fresh Dill: Fragrant and fresh to elevate the salad.
- Salt and Pepper: Seasonings to bring it all together.
Tim's Tip: Use fresh dill when possible, it adds bright herbal flavor that elevates the dressing.
How to make Macaroni Chicken Pasta Salad
1. Cook Pasta - Prepare the pasta according to package instructions. Drain and set aside.
2. Cook chicken - Season cubed chicken with salt and pepper. Sauté chicken in a skillet until fully cooked and cut into bite-sized pieces.
3. Chop the Veggies - Dice the celery, bell peppers, carrots, sweet onion, and dill pickles into even-sized pieces.
4. Make the Dressing - In a small bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, fresh dill, salt, and pepper. Whisk until smooth.
5. Combine Everything - In a large bowl, mix the cooked pasta, chicken, chopped vegetables, and dressing. Toss until well combined.
6. Enjoy- You can eat immediately, but chilling the salad for at least 30 minutes will let the flavors meld together.
Substitutions and Variations
- Chicken Swaps - If you are in a hurry, you can use rotisserie chicken or try our crockpot shredded chicken.
- Pasta Variations - Try bowtie or spiral pasta for fun options.
- Make it Spicy - Add in a splash of hot sauce or red pepper flakes for a kick.
- Greek Yogurt Swap - If you are not a yogurt fan, feel free to swap it out for mayonnaise.
Tim's Expert Tips
- Let it chill for flavor - let it chill for at least 30 minutes before serving.
- Even-sized pieces - Cut the vegetables into small pieces for a consistent crunch.
- Cook pasta to Al Dente - Slightly firm pasta holds up better.
- Make-Ahead Friendly - You can prep the pasta, cook the chicken, and make the dressing. Combine just before serving.
What to Serve with Pasta Salad
- Corn bread or Easy Garlic Butter Rolls
- Mixed Green Salad with homemade Ranch Dressing
- Tomato and cucumber salad
- Hamburgers
Storage
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Freezing: Do not freeze, as the dressing can separate and the pasta texture can be altered.
FAQs
Yes absolutely! This is a great option for meal prep or to prepare ahead, as it tastes better when the dressing is marinated with veggies.
Most often, this salad is eaten cold. It can be eaten warm right after preparation if you prefer.
Yes, any short pasta like bowtie, rotini, penne, or shells will work. I do find that elbow macaroni holds the dressing best.
More Delicious Salads
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Chicken Macaroni Pasta Salad
Equipment
- 1 Mixing Bowl
- Skillet
Ingredients
- 8 oz High Protein Elbow Macaroni
- 1 lb Chicken Breast
- ½ cup Celery diced
- ½ cup Red Bell Pepper
- ½ cup Orange Bell Pepper
- ½ cup Carrots
- ½ cup Sweet onion
- ½ cup Dill Pickles chopped
- Salt and Pepper to season chicken
For the Dressing
- ¾ cup Greek Yogurt
- 1 tablespoon Dijon Mustard
- 2 teaspoon Apple Cider Vinegar
- 2 tablespoon Fresh Dill
- ¼ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Cook Pasta - Prepare the pasta according to package instructions. Drain and set aside.
- Cook chicken - Season cubed chicken with salt and pepper. Sauté chicken in a skillet until fully cooked and cut into bite-sized pieces.
- Chop the Veggies - Dice the celery, bell peppers, carrots, sweet onion, and dill pickles into even-sized pieces.
- Make the Dressing - In a small bowl, combine Greek yogurt, Dijon mustard, apple cider vinegar, fresh dill, salt, and pepper. Whisk until smooth.
- Combine Everything - In a large bowl, mix the cooked pasta, chicken, chopped vegetables, and dressing. Toss until well combined.
- Enjoy- You can eat immediately, but chilling the salad for at least 30 minutes will let the flavors meld together.
Notes
- Let it chill for flavor - let it chill for at least 30 minutes before serving.
- Even-sized pieces - Cut the vegetables into small pieces for a consistent crunch.
- Cook pasta to Al Dente - Slightly firm pasta holds up better.
- Make-Ahead Friendly - You can prep the pasta, cook the chicken, and make the dressing. Combine just before serving.
Storage
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Freezing: Do not freeze, as the dressing can separate and the pasta texture can be altered.
Nutrition
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