This chicken macaroni 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.
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Why you'll love this recipe
Cold or Warm. This creamy pasta salad with chicken can be served as a warm dish or a cold option alongside hot mains such as Roast Turkey or a Whole Barramundi.
Potluck. A pasta salad is a go-to potluck recipe, but this one is packed full of flavour that differs from a Mediterranean Pasta Salad or Tuna Pasta Salad. If you're a fan of Honey Mustard flavours, this is a creamy twist.
Meal Prep Friendly: Pasta dishes like Gochujang Pasta or a Creamy Spinach Mushroom Pasta hold up well in the fridge, making this salad a great option for prepping ahead for lunches or quick dinners.
Flavourful. The balance of shredded chicken, al dante pasta, crunchy vegetables and a tangy mustard yoghurt dressing is AMAZING!
Chicken Pasta Salad Ingredients
Chicken. I use chicken breast because that's my preference, however you could use rotisserie chicken, leftover Roast Chicken, or chicken thighs.
Dried oregano and mustard seeds. These are added to the chicken breast before cooking and add to the flavour profile with the yoghurt mustard dressing (because no one deserves bland chicken)
Elbow macaroni. Elbow macaroni or regular macaroni are perfect for the creamy chicken pasta salad because they capture a lot of the flavours. But you could use Bow-Tie pasta like I do for the Mediterranean Pasta Salad, or just about any other type of pasta (I wouldn't recommend spaghetti or long pasta as it tends to break apart when cold)
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.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
Mustard Yoghurt Dressing Ingredients
Plain Greek yoghurt. The base for the creamy dressing, adding tang and richness; regular yoghurt or a dairy-free alternative can be used as alternatives, but avoid any that have flavour.
Dijon mustard and mustard seeds. Add tanginess and depth to the dressing. You could substitute with American mustard, but it just doesn't have the same depth in flavour.
White wine vinegar. Adds acidity to the dressing for balance; apple cider vinegar or lemon juice can be used instead.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations
How to make chicken macaroni salad
- Bake chicken
Season the chicken breast with olive oil, oregano, mustard seeds, salt, and pepper. Cook in the oven at 180°C (360°F) for 25 minutes or until the thickest part of the breast has reached 69°C (160°F) (it will continue to rise to 74°C (165°F) while resting). Remove and let cool.
- Cook pasta
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.
- Prepare vegetables
Thinly slice the carrots, cucumbers, capsicum, and spring onion, and set them aside.
- Make dressing
In a small bowl, whisk together the plain Greek yoghurt, Dijon mustard, mustard seeds, and white wine vinegar until smooth and creamy.
- Cut chicken
Once the chicken is cooled, shred or dice into bite sized chunks.
- Assemble salad
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.
- Serve
Serve the salad chilled or at room temperature. It’s perfect as a standalone meal or accompanying larger mains like Whole Salmon Side with Salsa Verde or even a Roast Chicken. You could even top this with some Pickled Onions.
Top Tip
Cook Pasta Al Dente: Make sure the macaroni is cooked al dente, as it will hold its shape better and avoid becoming mushy when mixed with the dressing.
Let Ingredients Cool: Allow the pasta and chicken to cool completely before assembling the salad to prevent the yoghurt dressing from separating.
Substitutions and variations
Chicken. Swap chicken breast with shredded rotisserie chicken, Leftover Chicken or Leftover Turkey for convenience and a slightly different flavour. For a vegetarian option, use chickpeas or diced tofu as a protein alternative.
Elbow Macaroni. Use penne, rotini, or farfalle pasta for a fun twist or a gluten-free pasta option to suit dietary needs.
Vegetables. Swap or add vegetables like cherry tomatoes, zucchini, or celery to customize the salad based on what you have available.
Meal prep and leftovers
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 days. If you're wanting to store it for longer, I suggest keeping the dressing separate to prevent the salad from becoming soggy. You can store for up to 4-5 days.
Consider adding extra vegetables or herbs right before serving for a crisp, vibrant texture.
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.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, you can replace chicken with chickpeas, tofu, or hard-boiled eggs for a vegetarian version. Check out my Mediterranean Pasta Salad which uses cheese as the main protein sauce, or my Tuna Pasta Salad.
This salad pairs perfectly with grilled meats like a Peri Peri Butterflied Chicken, Roasted Carrots or BBQ Asparagus, or as a side dish for festive mains like a Baked Ham or Turkey.
Freezing is not ideal due to texture changes, but you can freeze the cooked chicken and undressed pasta separately for up to 6 months.
Other cold dishes
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Chicken Macaroni Pasta Salad
Ingredients
Chicken
- 500 g (approx. ~3) chicken breast
- 15 ml (1 tbsp) olive oil
- 15 g (2 tbsp) dried oregano
- 15 g (2 tbsp) mustard seeds subs note 1
- Salt and pepper to taste
Pasta Salad
- 400 g (3 cups) elbow macaroni subs note 2
- 100 g (~2 medium) carrots thinly sliced
- 100 g (~2 small) cucumbers thinly sliced
- 100 g (~1 medium) capsicum thinly sliced
- 20 g (1 cup) spring onion thinly sliced
Dressing
- 160 g (1 cup) plain Greek yoghurt
- 15 g (1 tbsp) Dijon mustard
- 15 g (2 tbsp) mustard seeds subs note 1
- 10 ml (2 tsp) white wine vinegar
Instructions
Prepare and Cook chicken
- Season chicken with olive oil, oregano, mustard seeds, salt, and pepper. Bake at 180°C (360°F) for 25 minutes or until it reaches 69°C (160°F).
- Let it rest to rise to 74°C (165°F). Set aside to cool for no more than 2 hours at room temperature, and then in the fridge.
- Once cooled and ready to assemble with the other ingredients, dice or shred into bite sized pieces.
Cook the Pasta
- Boil elbow macaroni in salted water until al dente (about 9 minutes).
- Drain, rinse under cold water to prevent sticking. Let cool completely (refrigerate after 2 hours at room temperature).
Prepare the Vegetables
- Slice the carrots, cucumbers, capsicum, and spring onion thinly and set aside.
Make the Dressing
- Whisk Greek yoghurt, Dijon mustard, mustard seeds, and white wine vinegar in a bowl until creamy.
Assemble and Serve
- In a large bowl, mix the pasta, chicken, and vegetables. Pour over the dressing and toss until evenly coated.
- Serve chilled or at room temperature.
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