Need an easy to throw together recipe that is perfect for lunch or dinner? This Chicken Macaroni Pasta Salad is one I lean on when I need something simple. It's easy to make, is made with basic ingredients and always gets eaten. It is perfect for busy weeks and doesn't require too much thought.
The fresh lemon juice and dill keep it tasting light and fresh and the mayo gives it that classic creamy pasta salad feel.
It's filling but not heavy and honestly, it's even better after it's had some time to sit in the fridge. It also works really well as a simple side dish for burgers, hot dogs or sandwiches when you're grilling or putting together an easy summer meal.
I love making this ahead and keeping it ready for lunches, quick dinners or packing up to take along somewhere. It holds up well and travels easily so it really fits right into busy days we need to eat on the run.
If you like easy make ahead meals, try: Cheeseburger in a Bowl, Italian Dunkers or Shredded Chicken Tacos.
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Quick Wins 🙌
- Easy to throw together for meal prep
- Made with basic, everyday ingredients
- Filling but not heavy
- Classic pasta salad feel
- Tastes even better after chilling
- Perfect for lunch or dinner
- Ideal for busy weeks
Game Plan 📋
Here is how to make this recipe work for you this week.
- Make it the night before so it's ready when you need it.
- Let it chill for a few hours. The lemon and dill really settle in and the flavor improves.
- Keep it in the fridge for quick lunches or low-effort dinners during a busy stretch.
- Double the recipe at the start of the week so you have something ready without having to think about it.
Ingredients 🛒
Here are notes about some of the simple, everyday ingredients needed for the best chicken macaroni salad recipe.
- Macaroni: Small shells, ditalini or rotini pasta work well. Use gluten-free pasta if needed, just be careful not to overcook.
- Chicken: I prefer to use rotisserie chicken but grilled or leftover baked chicken all work too.
- Red bell pepper: Yellow or orange bell pepper work too.
- Green onion: Use both the green and white parts. Finely diced red onion or chives could work if that is what you have.
- Mayonnaise: Use your favorite good-quality mayo brand since it's the base of the dressing.
- Dill: Fresh really makes a difference here. Use a smaller amount of dried dill if needed.
- Lemon juice: Fresh-squeezed is best.
Scroll to the recipe card below for all ingredient amounts and details.
Recipe Variations
- Make it lighter: Replace part of the mayonnaise with plain Greek yogurt for a slightly tangier, lighter version.
- Add extra crunch: Stir in chopped cucumber, shredded carrot or even a handful of chopped pickles for more texture.
- Turn it into a wrap: Spoon the chilled pasta salad into a large tortilla and roll it up for an easy lunch option.
This cold chicken macaroni salad has not been tested with these variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed 🥄
- Mixing/Storage Bowl: Choose a bowl large enough to stir without spilling. If it comes with a lid, you can mix and refrigerate all in one container.
Step by Step Instructions
STEP 1: Cook the elbow macaroni in salted boiling water according to package instructions until al dente. Drain and cool completely.
STEP 2: In a medium bowl, combine the cooled pasta, chicken, celery, red pepper, and green onions.
STEP 3: In a small bowl, whisk together the mayonnaise, dill, lemon juice, salt, and black pepper.
STEP 4: Pour the dressing over the pasta mixture and stir until evenly coated. Taste and adjust seasoning if needed.
STEP 5: Refrigerate for several hours before serving. Garnish with fresh dill sprigs if desired.
Expert Tips
Here are some tips for making this chicken pasta salad.
- Make sure the pasta is completely cool before mixing to prevent the dressing from thinning out.
- Chop everything evenly so you get a little bit of everything in each bite.
- If it tightens up in the fridge, stir in a small spoonful of mayo before serving.
- Taste again after chilling. Cold salads sometimes need a small pinch of salt.
FAQ ❓
Yes, and I actually recommend it. This pasta salad tastes even better after it has had a few hours to chill because the lemon and dill have time to settle into everything. Making it the night before is a great way to stay ahead during a busy week.
You can, especially if you're short on time. Just be sure to drain it well and break it up so it mixes evenly throughout the pasta. Rotisserie or leftover grilled chicken will give you the best texture, but canned works in a pinch.
Fresh dill really gives this salad its bright flavor, but dried dill will work if that's what you have. Use a smaller amount since dried herbs are more concentrated, and taste as you go. You can always add a little more, but you can't take it out once it's in.
At least a few hours is ideal. That resting time allows the flavors to come together and gives the pasta time to absorb some of the dressing. If you can make it earlier in the day or the night before, even better.
Storage
Refrigerator storage: Store in an airtight container for up to 4 days.
Freezer storage: Not recommended. The mayo dressing may separate after thawing.
Reheating instructions: Serve cold. If it's very firm straight from the fridge, let it sit at room temperature for 10-15 minutes before serving.
More Recipes To Try
Looking for other recipes to make? Try these:
If you make this Chicken Macaroni Pasta Salad, I'd love to hear how it worked in your week.
Leave a comment below or tag me on Instagram @heysnickerdoodle and let me know when you served it - lunch, dinner, or straight from the fridge on a busy night. ❤️
Recipe
Chicken Macaroni Pasta Salad
Ingredients
- 4 ounces uncooked elbow macaroni pasta
- 1 cup chopped cooked chicken
- ½ cup thinly sliced celery
- ½ cup diced red pepper
- 2 green onions thinly sliced
- ½ cup mayonnaise
- ¼ cup loosley packed fresh dill stems removed and roughly chopped
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon coarsely ground black pepper
Instructions
- Cook pasta in a pot of salted boiling water to al dente, according to package directions.4 ounces uncooked elbow macaroni pasta
- Drain and cool completely.
- In a medium bowl, combine the pasta, chicken, celery, red pepper, and green onions. Stir to combine.1 cup chopped cooked chicken
- In a separate small bowl, combine the mayonnaise, dill, lemon juice, salt and black pepper. Whisk to combine.½ cup mayonnaise
- Add the mayonnaise mixture to the pasta mixture and stir until fully coated. Taste and adjust seasonings if needed.
- Refrigerate for several hours before serving.
- Garnish with fresh dill fronds, if desired.
Video
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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