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top down shot of the chicken macaroni salad

Chicken Macaroni Salad

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Created by Mariam E.
A super easy Chicken Macaroni Salad recipe that'll be a hit at summer soirees, parties, potlucks, picnics, BBQ's or just as an easy weeknight side.
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 6 servings


  • 1 1/4 cup elbow pasta dry, uncooked
  • 1 whole rotisserie chicken breast (both breasts) used Open Nature Whole Chicken
  • 1/2 cup bell pepper petite diced, red or orange
  • 1/4 cup purple onion petite diced
  • 1/3 cup pickled jalapeños finely diced
  • 1/2 cup carrot sticks finely chopped
  • 1/2 cup celery petite diced
  • 1/2 cup sweet pickles finely diced


  • 3/4 cup regular mayonnaise or mayo of your choice
  • 1/4 cup Greek yogurt
  • 2 tbsps Dijon mustard
  • 2 tbsps lemon juice
  • 2 tbsps cane sugar
  • 1 tbsp olive oil lightly flavored
  • 1 tsp black pepper fresh ground
  • 1/2 tsp salt or more to taste
  • 1/4 cup sweet pickle juice use from pickle jar, don't skip


  • 2 oz. cream cheese
  • 1 stalk green onion finely chopped
  • 1 tsp sriracha optional
  • 2 tbsps sour cream
  • 1 tsp Dijon mustard
  • 1 tbsp ranch dressing
  • 2 large tortilla wrap any kind
  • 6 oz. Open Nature® Oven Roasted Turkey
  • tomatoes sliced
  • iceberg lettuce
  • Colby Jack of cheddar cheese slices


  • Cook the pasta according to package instructions until tender and just about fully cooked.
  • Meanwhile chop of the veggies.
  • In a bowl mix all the dressing ingredients together and stir very well to combine.
  • Once the pasta is cooked, transfer to a sieve and run under cold water to cool. Add in a shallow bowl, then add in the chopped veggies and give them toss.
  • Next, add in the cubed chicken and dressing. Toss gently together to coat everything well with the dressing.
  • If you like your salad to be cold you can cover and chill for about 15 minutes in the fridge before serving. If not, serve and enjoy!


  • In a small bowl, mix the cheese, sour cream, sriracha, Dijon mustard, green onion and ranch dressing to make a nice smooth creamy paste.
  • Split the cheese mixture to spread on both tortillas. Then add the lettuce, Colby jack cheese, tomatoes and turkey slices. Wrap tightly and cut into mini wheel portions. Secure with toothpick if needed.


  • Use enough cold water so once the pasta begins to cook and expand, there will still be plenty of room for the pasta to move freely.
  • As soon as you drop your pasta in the water, stir it. This stops the pasta from sticking together.
  • Make sure to thoroughly drain your pasta, so the dressing will stick.
  • For an extra colorful pasta salad, use green, red and yellow bell peppers, kids love it!
  • If making ahead, keep the dressing aside in a jar and mix the salad when ready to eat.
  • You can replace regular mayo with vegan mayo or light mayo.
  • If you like your salad to be cold you can cover and chill for about 15 minutes in the fridge before serving.


Calories: 250kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 813mg | Potassium: 203mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2143IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 1mg
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