Chicken Macaroni Pasta Salad
This Chicken Macaroni Pasta Salad is an easy, flavorful cold pasta salad made with tender chicken, crisp vegetables, and zesty Italian dressing. Perfect for meal prep, potlucks, and quick family meals.
Equipment
- large pot
- colander
- mixing bowl
- knife
- cutting board
- mixing spoon
Ingredients
- 2 cups elbow macaroni
- 2 cups cooked chicken, diced or shredded
- 1/2 cup Italian dressing
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely diced
- 1 small can black olives, sliced
- 2 tbsp fresh parsley, chopped
- salt and black pepper to taste
- red pepper flakes (optional)
Instructions
- Cook elbow macaroni in salted boiling water until al dente, about 7–8 minutes. Drain and rinse under cold water until fully cooled.
- Prepare the chicken by cooking and dicing, or use pre-cooked rotisserie chicken.
- Chop bell peppers, halve cherry tomatoes, finely dice red onion, and slice olives.
- In a large bowl, combine cooled pasta, chicken, vegetables, and olives.
- Add Italian dressing and toss to coat evenly. Season with salt, pepper, and optional red pepper flakes.
- Cover and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, toss again, adjust seasoning, and garnish with fresh parsley. Serve cold.
Notes
Cook pasta just to al dente to prevent mushiness. Rinse under cold water to stop cooking. Toss with some dressing after cooling, then refresh before serving. Chill at least 1 hour for best flavor. Add cheese or swap chicken for beans for variation.