Chicken Macaroni Pasta Salad
My Chicken Macaroni Pasta Salad is an incredibly delicious version of the classic summer staple, but with a few swaps to make it a higher fiber, high protein, healthy chicken macaroni salad.
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Recipe Highlights:
- Insanely delicious
- Quick to make
- Stores fantastically, making it great for meal prep
- Higher protein and more fiber than in traditional chicken macaroni salad recipes.
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Macaroni Pasta – I love using Barilla Protein+ for a delicious, higher protein and higher fiber option, but use what works for you!
- Chicken – I normally use this baked chicken, but rotisserie, canned, or any other cooked chicken you have works, too.
- Vegetables – we add diced red bell pepper, celery, red onion, and some grated carrots for added flavors and textures.
- Creamy Dressing – I use a mix of nonfat plain Greek yogurt and light mayo to make the base of this dressing a little lighter and higher in protein. Elevate the flavor with some apple cider vinegar, honey, Dijon mustard, parsley, salt and pepper.
How to Make Chicken Macaroni Pasta Salad
For complete instructions, please check out the recipe card at the bottom of this post.
This healthy chicken macaroni salad is pretty straightforward! Boil your macaroni pasta according to package directions. While boiling, whisk together your dressing and chop your chicken and veggie. Once the pasta is done, drain it, let it cool slightly, then toss everything together and enjoy!
Tips and Variations
- Feel free to use your favorite vegetables!
- You can use all Greek yogurt and no mayo if you prefer, but you lose a bit of the creamy mouthfeel that the light mayo adds.
- You can also use all mayo or a mix of sour cream and mayo.
- For another higher protein swap that’s not Greek yogurt, try blending cottage cheese.
- If you’re not into parsley, you can also use dill, basil, or tarragon.
- Be sure to let the pasta cool slightly before mixing all ingredients together.
Pasta Salad Meal Prep
Store in airtight containers in the fridge for up to 3-4 days. I don’t recommend freezing this pasta salad, as the thawed vegetables create too much liquid when thawing, which negatively impacts the texture.
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Chicken Macaroni Pasta Salad
Ingredients
- 8 ounces Barilla Protein+ Elbow Pasta or other elbow pasta
- 2 cups cooked chicken breast chopped (~10 oz)
- ½ cup diced celery
- ½ cup grated carrot
- ½ cup diced red bell pepper
- ¼ cup diced red onion
For the Dressing:
- 1 cup Greek yogurt plain, nonfat
- ½ cup light mayo
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon chopped fresh parsley
Instructions
- Cook pasta in a large pot of boiling, salted water according to package instructions.
- While pasta is cooking, chop cooked chicken and dice all vegetables and parsley. Set aside.
- To a small bowl, add all dressing ingredients and whisk to combine. Set aside.
- Once pasta is done, drain and then let cool at least 10 minutes.
- To a large bowl, add the cooked pasta, cooked chicken, diced vegetables, and dressing. Gently toss to combine until everything is evenly coated and dispersed.
- Serve immediately, or package in an airtight container and refrigerate up to 3-4 days. Enjoy!
