Pin It My aunt used to bring this salad to every church potluck in a pale green Tupperware bowl, and it was always scraped clean before the blessing ended. The combination of tender macaroni, canned chicken, and that sweet-tangy dressing felt like comfort in a bowl. I never thought to ask for the recipe until she stopped hosting, and when I finally made it myself, the kitchen smelled exactly like her Sunday afternoons. It's simple, unpretentious, and always disappears fast.
I made this for a Fourth of July cookout once, doubling the batch in a panic because I forgot to RSVP. Someone's uncle asked if I'd cater his retirement party. I didn't, but I did write down the recipe on a napkin for his wife, who later told me she'd been making it monthly ever since. There's something about cold pasta salad on a hot day that just works, especially when it's this easy to pull off.
Ingredients
- Elbow macaroni: The small curves catch dressing beautifully, and cooking it just to al dente keeps it from turning mushy after a few hours in the fridge.
- Canned chicken: I know fresh sounds fancier, but the canned version shreds perfectly and soaks up the flavors without any extra work.
- Celery: Dice it fine so every bite has a little crunch, and don't skip it or the salad feels flat.
- Red bell pepper: Adds a pop of color and a slight sweetness that balances the mustard.
- Red onion: A quarter cup is just enough bite without overpowering the whole bowl.
- Sweet pickle relish: This is where the magic happens, the sweetness cuts through the richness and makes the dressing sing.
- Mayonnaise: Use the real stuff, not the light version, it makes the texture creamy and luscious.
- Yellow mustard: Classic ballpark mustard works best here, the tang is bright and familiar.
- Apple cider vinegar: Just a tablespoon wakes everything up and keeps it from tasting heavy.
- Sugar: A teaspoon rounds out the sharpness and ties the sweet and savory together.
- Kosher salt and black pepper: Season to taste, but don't be shy, cold foods need a little extra.
- Fresh parsley and paprika: Optional, but they make it look like you tried harder than you did.
Instructions
- Cook the pasta:
- Boil the macaroni in well-salted water until it's just tender, then drain and rinse under cold water to stop the cooking. This keeps it firm enough to hold up under all that dressing.
- Combine the base:
- Toss the cooled macaroni with the drained chicken, celery, bell pepper, onion, and relish in a big bowl. Everything should be evenly distributed so no one gets a forkful of just noodles.
- Whisk the dressing:
- In a smaller bowl, whisk together mayo, mustard, vinegar, sugar, salt, and pepper until it's smooth and creamy. Taste it, adjust the tang or sweetness if you want.
- Dress and toss:
- Pour the dressing over the macaroni mixture and fold it gently with a big spoon until every piece is coated. Don't overmix or the pasta will break down.
- Chill it:
- Cover the bowl with plastic wrap and refrigerate for at least an hour. The flavors need time to meld, and the chill makes it refreshing.
- Garnish and serve:
- Right before serving, sprinkle on parsley and a little paprika for color. Serve it cold straight from the fridge.
Pin It The first time I brought this to a family reunion, my cousin asked if I'd finally learned to cook. I laughed, because honestly, this recipe is so forgiving it practically makes itself. But watching people go back for seconds, scraping the bowl with serving spoons, I realized it didn't matter how simple it was. It just mattered that it tasted like home.
How to Make It Lighter
Swap half the mayonnaise for plain Greek yogurt and you'll still get creaminess with a slight tang that actually improves the dressing. I've done this when I'm trying to balance out a heavy meal, and no one ever notices unless I tell them. Just make sure the yogurt is full-fat or it can taste a little chalky.
Storage and Make-Ahead Tips
This salad keeps beautifully in the fridge for up to two days, and honestly, I prefer it on day two when everything has married together. Store it in an airtight container and give it a good stir before serving, since the dressing can settle. If you're making it a day ahead for a party, hold off on the garnish until just before you serve so the parsley stays bright.
Variations Worth Trying
Some people like to fold in two chopped hard-boiled eggs for extra richness, and I won't argue with that. If you want a tangier version, swap the sweet relish for diced dill pickles and add a little extra mustard. I've also seen people toss in halved cherry tomatoes or a handful of frozen peas, thawed, which adds color and a little sweetness.
- Add a teaspoon of smoked paprika to the dressing for a subtle smoky note.
- Use rotisserie chicken instead of canned if you have leftovers and want a meatier texture.
- Toss in a handful of shredded cheddar for a richer, more indulgent version.
Pin It This salad doesn't pretend to be fancy, and that's exactly why it works. Bring it to the table, watch it disappear, and know you made something people will remember.
Questions & Answers
- → What pasta works best for this salad?
Elbow macaroni holds the dressing well and provides a classic texture suited for cold salads.
- → Can I use fresh chicken instead of canned?
Yes, cooked and shredded chicken breast can be substituted to maintain the salad’s texture and flavor.
- → How long should the salad chill before serving?
Refrigerate for at least one hour to allow the flavors to meld and the salad to chill thoroughly.
- → Are there any suggested dressing alternatives?
A lighter version can be made by replacing half the mayonnaise with Greek yogurt for a tangier, creamier taste.
- → Can I prepare this salad in advance?
Yes, it can be made up to one day ahead; just stir gently before serving to redistribute the dressing.
- → What garnishes enhance the final dish?
Chopped fresh parsley and a sprinkle of paprika add color and a subtle flavor boost to the salad.