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–+ servings
A vibrant bowl of creamy chicken macaroni pasta salad, featuring tender pasta, shredded chicken, crisp coleslaw mix, and a creamy dressing, generously garnished with fresh green chives, set on a blue and white checkered cloth.

chicken macaroni pasta salad

A creamy, tangy, and crunchy twist on classic pasta salad — loaded with garden-fresh veggies and perfect for cookouts, meal prep, or a fridge-friendly summer lunch.
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Prep Time 20 minutes
Cook Time 10 minutes
cooling time 20 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 10

Ingredients
  

  • 1 lb elbow macaroni
  • 1 lb cooked shredded chicken
  • 2 cups light mayonnaise
  • ½ cup pickle juice
  • 3 tablespoons apple cider vinegar divided
  • 1 large carrot peeled and grated
  • 1 celery rib finely chopped (or sub in cucumber for extra crunch)
  • ½ cup chopped radishes
  • ¼ cup finely diced red onion
  • ½ cup chopped pickles use your favorite—spicy, sweet, or dill
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 scallions thinly sliced (for garnish)

Instructions
 

Cook the pasta:

  • Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain, then transfer to a large mixing bowl. While still warm, toss the pasta with 1 tablespoon of the apple cider vinegar. Let cool for 10–15 minutes.

Make the dressing:

  • In a small bowl or large measuring cup, whisk together the mayonnaise, remaining 2 tablespoons vinegar, pickle juice, sugar, salt, and pepper.

Assemble the salad:

  • Add the shredded chicken, carrot, celery, red onion, radishes, and chopped pickles to the cooled pasta. Pour the dressing over the mixture and toss until everything is well coated.

Chill and serve:

  • Cover and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to meld. Just before serving, garnish with sliced scallions.

Notes

  • Mayo options: Full-fat, light, or even half-and-half with Greek yogurt all work well here.
  • Chicken: Rotisserie chicken, poached chicken breasts, or leftover roast chicken all work well.
  • Pickles: Use your favorite! I love a mix of spicy and sweet pickles for contrast, but classic dill adds just the right sour crunch.
  • No radishes? Swap in thinly sliced cucumbers or extra celery for crunch.
  • Make it vegetarian: Sub in canned chickpeas or white beans for the chicken.
  • Storage: This salad keeps well in the fridge for up to 4 days. Stir before serving to refresh the dressing.
Keyword bbq side, pasta salad, side dish
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