Macaroni Chicken Pasta Salad

This macaroni chicken pasta salad combines tender shredded chicken, elbow macaroni, and crisp vegetables in a creamy mustard yoghurt dressing. It's a light and refreshing twist on the classic creamy chicken pasta salad, perfect for serving cold as a healthy lunch or side dish - especially in summer!

I recently remade this pasta salad because we were holding onto the last little bit of summer that we're having here in Australia.

Despite having a creamy base, this is surprisingly refreshing with the crispy vegetables which actually stay crispy all the way to day 4. I also made it with some leftover shredded chicken I already had made from my slow cooker which meant it came together in less than 10 minutes.

Ingredients

Chicken. I've used a few different options for this recipe but keep coming back to my slow cooker chicken breast because I always have it in my freezer ready for quick meals.

Elbow macaroni. Or regular macaroni or any "heartier" pasta shape like bow-tie or fusilli (the spirals) work really well in pasta salads because they hold their shape and capture the dressing.

Carrots, Cucumbers, Capsicums. These veggies are perfect whether you have them fresh and raw, or heated up slightly. If you prefer, you could cook the carrots and capsicum before adding, but I like the crunch the fresh vegetables have.

Spring onion. Provides a mild onion flavor that balances the salad; swap with chives or finely diced red onion for a sharper taste.

Greek yogurt. Traditionally pasta salads will use mayonnaise or creams but because I wanted this one to be lighter for meal prep, I chose a Greek yogurt which I also use for my cajun chorizo orzo pasta.

Dijon mustard. This adds a light tang to the yogurt dressing. I don't recommend substituting with American or English mustard as these will change the overall flavour quite significantly, but you could swap for wholegrain for something with a bit more crunch.

Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.

Substitutions and variations

Greek yoghurt. Regular yoghurt or a dairy-free alternative (I would recommend soy or oat for neutrality) can be used as alternatives, but avoid any that have flavour.

If you don't want the creaminess, you could use my lemon mustard dressing without mayo which will give you the vibrance of the mustard and lemon without the yogurt.

Lemon. While I do recommend fresh lemon as there are minimal ingredients in the dressing and you will notice the difference, if you don't have access to it a jarred or bottled version could be used. Just taste and adjust if needed.

You could also use another citrus or vinegar (e.g. white wine vinegar, white vinegar, apple cider vinegar) which will all help with the overall balance but will produce a slightly different flavour.

How to make chicken macaroni salad

Step 1: Boil the elbow macaroni in salted water until al dente (see the packet for specific time, but it's usually around 9 minutes). Drain, rinse under cold water (this helps prevent it from sticking together). Set aside to cool.

Step 2: While the pasta is cooking, thinly slice the carrots, cucumbers, capsicum, and spring onion, and set them aside.

Shred chicken.

Step 3: In a small bowl, whisk together the plain Greek yoghurt, Dijon mustard, mustard seeds, and white wine vinegar until smooth and creamy.

Make sure you taste and adjust.

Step 2: In a large bowl, combine the cooked pasta, shredded chicken, and sliced vegetables. Pour the dressing over the top and toss until everything is evenly coated.

Meal prepping a pasta salad

A cold pasta salad like this macaroni chicken salad is a great meal prep recipe especially during the summer months. Because you can have it hot or cold, it's a great option for those who don't have access to a microwave or if you like a bit of versatility during your week.

For even more versatility, you could use it as a side salad alongside different proteins like a crispy skin salmon or even a roast pork with some crackling.

Storing

You can make this chicken pasta salad ahead of time if you have festivities that you plan for or just for your meal prep.

Store the pasta salad in an airtight container in the fridge for up to 3-4 days. The vegetables tend to lose their crispiness by about day 3 so if this is a deal breaker I suggest storing the dressing separate.

Consider adding extra vegetables or herbs (you could even just dust over some extra spring onions) right before serving to brighten it back up.

Reheating

This salad is typically served cold, but if you prefer a warm option, you could microwave the dish on 1 minute increments until warmed through (approx. 3 minutes). Alternatively, store the chicken separate and reheat on its own before tossing with the fresh vegetables, pasta and creamy sauce.

Freezing

I wouldn't recommend freezing due to the vegetables that I recommend in this dish and the way they are prepared. However, you can freeze cooked chicken and undressed pasta separately for up to 6 months. Then, combine them with fresh veggies and dressing when ready to assemble.

FAQs

Other chicken pasta salads

Or check out my other chicken pasta meal prep recipes for more deliciousness.