Save My aunt used to bring this salad to every church potluck in a pale green Tupperware bowl, and I'd watch people come back for seconds before the prayer was even finished. The combination of tender pasta, shredded chicken, and that tangy-sweet dressing always disappeared first. Years later, when I asked for the recipe, she laughed and said it was just what she threw together one frantic morning before a picnic. Now it's my go-to whenever I need something that travels well and tastes even better after sitting in the fridge.
I made this for a Fourth of July barbecue once, doubling the batch because I was worried about running out. By the time the fireworks started, the bowl was scraped clean and three people had asked me to text them the recipe. One friend told me later that her kids, who normally won't touch anything green, ate the celery without complaint because the dressing made everything taste like a really good sandwich. That's when I knew this wasn't just another pasta salad.
Ingredients
- Elbow macaroni: Cook it just until al dente because it will soften a bit more as it soaks up the dressing in the fridge.
- Canned chicken: Drain it well and break up any big chunks so it blends smoothly with the pasta.
- Celery: Dice it small and uniform for a nice crunch in every bite without any awkward long strings.
- Red bell pepper: Adds a pop of color and a gentle sweetness that balances the tangy dressing.
- Red onion: A little goes a long way, so dice it fine and don't skip rinsing it under cold water if you want to mellow the sharpness.
- Sweet pickle relish: This is what gives the salad its signature sweetness and a hint of nostalgia.
- Mayonnaise: Use the real stuff for the creamiest texture, not the light version that can get watery.
- Yellow mustard: The classic kind works best here, giving that ballpark-style tang.
- Apple cider vinegar: Brightens everything up and keeps the salad from feeling too heavy.
- Sugar: Just a touch to round out the acidity and enhance the relish.
- Kosher salt and black pepper: Season to taste, but remember the relish and mustard already bring some saltiness.
- Fresh parsley and paprika: Optional, but they make the bowl look like you really tried.
Instructions
- Cook the pasta:
- Boil the macaroni in well-salted water until it's tender but still has a little bite, then drain and rinse it under cold water to stop the cooking. This step keeps the pasta from turning mushy later.
- Combine the base:
- In a big bowl, toss together the cooled macaroni, drained chicken, celery, bell pepper, onion, and relish until everything is evenly distributed. You want every forkful to have a little bit of everything.
- Mix the dressing:
- Whisk the mayo, mustard, vinegar, sugar, salt, and pepper in a small bowl until it's smooth and no streaks remain. Taste it and adjust if you want it tangier or sweeter.
- Dress the salad:
- Pour the dressing over the macaroni mixture and fold gently with a spatula until everything is glossy and coated. Be gentle so you don't smash the pasta.
- Chill and meld:
- Cover the bowl and let it sit in the fridge for at least an hour so the flavors can get to know each other. Overnight is even better if you have the time.
- Garnish and serve:
- Right before serving, sprinkle on some chopped parsley and a dusting of paprika for color. Serve it cold straight from the fridge.
Save The first time my neighbor tried this, she said it reminded her of the macaroni salad her grandmother used to make for Easter, except better because of the chicken. We sat on her porch with paper plates and talked about how certain foods can carry whole afternoons inside them. She borrowed my bowl to take some home, and I didn't see it again for a week.
Making It Your Own
If you want a little more richness, fold in two chopped hard-boiled eggs along with the chicken. For a lighter version, swap half the mayo with plain Greek yogurt, though the texture will be slightly less silky. If you prefer a sharper flavor, use diced dill pickles instead of sweet relish and add an extra splash of vinegar.
How to Store and Serve
This salad keeps beautifully in the fridge for up to three days in an airtight container, and the flavors actually deepen as it sits. Give it a good stir before serving because the dressing can settle at the bottom. If it looks a little dry after a day or two, stir in a spoonful of mayo or a splash of vinegar to bring it back to life.
What to Serve Alongside
This pairs perfectly with fried chicken, pulled pork, or anything hot off the grill. It also works as a simple lunch with some crackers and sliced tomatoes on the side.
- Bring it to a picnic in a chilled cooler and it will stay fresh for hours.
- If you're feeding a crowd, double the recipe and use a big pasta pot to mix everything together.
- Leftovers make a surprisingly good sandwich filling if you spread it on soft white bread.
Save This is the kind of recipe that doesn't ask much of you but gives back more than you expect. It's simple, reliable, and always welcome at the table.
Recipe FAQs
- → How do I prepare the macaroni for this salad?
Boil elbow macaroni in salted water until just al dente, then drain and rinse under cold water to cool completely before mixing.
- → Can I substitute canned chicken with another protein?
Yes, cooked shredded chicken breast or turkey can be used as alternatives to canned chicken for a fresher taste.
- → What gives the dressing its tangy flavor?
The combination of yellow mustard, apple cider vinegar, and sweet pickle relish creates the tangy and slightly sweet profile in the dressing.
- → How long should the salad chill before serving?
Refrigerate the salad for at least 1 hour to allow the flavors to meld fully and serve it cold for best taste.
- → Are there any suggested variations to add flavor?
Add chopped hard-boiled eggs for richness or substitute half the mayonnaise with Greek yogurt for a lighter version. Dill pickles can replace sweet relish for extra tang.
- → Can this salad be prepared ahead of time?
Yes, it can be made up to a day ahead; simply stir gently before serving to redistribute the dressing.