Creamy Healthy Chicken Macaroni Pasta Salad Recipe
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Chicken macaroni pasta salad is loaded with tender chicken, and fresh veggies tossed in a creamy dressing. It’s perfect for a main course or a side dish at your next barbecue or family meal.

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Whenever I have leftover chicken, I make this macaroni salad or chicken salad. They are both similar; one with pasta and one without. They are good to have in the fridge for a quick side dish or lunch.
Both are simple to make with fresh ingredients and taste delicious mixed in a tangy yogurt dressing rather than being drenched in mayonnaise. Just chop up the chicken, toss in some crunchy veggies, and mix everything with the dressing. You can add herbs like parsley or cilantro for extra flavor
Why you will love this recipe
- Easy! It’s a straightforward recipe that is simple to make.
- Healthy! The dressing is made with healthy Greek yogurt instead of mayonnaise.
- Flavor! Every bite is a delicious mix of flavors.

What you will need
This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.
Ingredients
How to make chicken macaroni pasta salad

STEP 1: Place all of the salad ingredients into including the dressing into a large bowl.

STEP 2: Stir to combine all of the ingredients. Adjust the flavor with a little sea salt and black pepper and refrigerate.
Substitutions and variations
Creating a tasty macaroni chicken pasta salad starts with selecting the best ingredients. Here are some tips and suggestions to make this salad perfect for you.
Pasta
When it comes to pasta, there are plenty of choices. Traditional elbow macaroni or ditalini are my preference. They are fairly small in size and hold onto the dressing well. Slightly larger pasta such as shells, or rotini are also a good choice, they have plenty of crevices for the dressing to hide as well.
If you have gluten sensitivities, can use your favorite gluten-free pasta such as chickpea or rice pasta.
Whichever type of pasta you use, it’s best to cook the pasta to al dente for the perfect texture to prevent a mushy pasta salad. After cooking, rinse it under cold water to stop the cooking process.
Protein
This is a great recipe to use up leftover chicken. I’ve used shredded chicken, grilled chicken or rotisserie chicken. You can also add hard boiled eggs or one to two slices of cooked bacon crumbled to the salad for a little smoky flavor.
For a vegetarian twist, you can leave the meat out and add plant-based protein such as cooked tofu or chickpeas which are both rich in protein. You can also leave the protein out altogether; the yogurt will add some protein to the salad.
Vegetables
I like to use the standard macaroni salad vegetables such as red bell pepper, celery and onion. In addition to these , you can use a variety of bell peppers, diced carrots, peas, or radishes.
Dressing
This salad is not made with a mayo-based dressing, it’s a simple creamy yogurt-based dressing with sweet white balsamic vinegar. You can substitute apple cider vinegar, white wine vinegar or lemon juice for white balsamic vinegar, and iIf you prefer sour cream over Greek yogurt, you can always make an even swap of sour cream for Greek yogurt.
Another option is to change the dressing to a vinaigrette dressing such as honey balsamic dressing which is lighter and sweeter or your favorite Italian dressing.

Serving Suggestions
Chicken macaroni salad is the perfect dish for so many occasions. It’s a great addition at backyard parties with burgers or grilled chicken. Everyone will love the flavor of the creamy, tangy dressing.
This dish is also a great option for a main course. Garnish it with fresh herbs, hard boiled eggs with a salad on the side.
Quick dinner tip, prepare macaroni salad ahead of time and store it in the fridge until you are ready to enjoy it.

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How to store leftovers
For the best results, store your leftover chicken pasta salad in an airtight container for 3 to 4 days. Adjust the consistency before serving by stirring in a little bit of yogurt.
Tips
- Make sure that the pasta is not overcooked, to reach al dente, remove it from the heat after about 8 minutes of cooking.
- Run cold water over the cooked pasta to cool it off quickly.
- Save a small portion of dressing and add it to the salad just before serving.
You might also like these salad recipes
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Macaroni Pasta Chicken Salad
Equipment
Ingredients
- 6 ounces uncooked pasta elbow macaroni or ditilini
- 1/2 cup celery chopped
- 1/4 cup onion chopped
- 1/4 cup bell pepper chopped
- 1 1/2 tablespoons herbs chopped
- 1/2 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon White balsamic vinegar
- 3/4 cup cooked chicken chopped or shredded
Instructions
- Cook 6 ounces uncooked pasta al dente – about 2 minutes less than the instructions on the package. Drain and rinse under cold water.
- Chop 1/2 cup celery, 1/4 cup onion, 1/4 cup bell pepper. 1 1/2 tablespoons herbs and 3/4 cup cooked chicken and place into a mixing bowl.
- In a small bowl or jar, combine the 1/2 cup Greek yogurt, 2 tablespoons mayonnaise and 1 tablespoon White balsamic vinegar and pour it over the salad. Stir to combine.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Recipe FAQs
Chicken macaroni salad is best served chilled. Make sure to refrigerate for at least one hour before serving.
Yes, you can add more mayonnaise and cut back on the yogurt.
Yes, this salad tastes best when made a few hours ahead of time. If it’s longer than a few hours, assemble the salad except for the dressing and add it just before serving.