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Close-up overhead view of creamy Chicken Macaroni Salad in a glass bowl, featuring elbow macaroni, diced chicken, broccoli, red onion, carrots, and herbs
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Chicken Macaroni Salad

Creamy, crunchy, and loaded with chicken and fresh veggies. Great as a side or a full meal, it's one of our favorite healthy pasta salad recipes.
Course Main Dish, Side Dish
Prep Time 25 minutes
Total Time 25 minutes
Servings 8 people
Calories 355kcal
Author Katie G.

Ingredients

Pasta Salad

  • 12 oz elbow macaroni or ditalini pasta
  • 2 cups cooked chicken shredded or chopped
  • 2 celery stalks diced
  • 2 medium carrots diced
  • 2 cups broccoli cut into small florets
  • ½ cup red bell pepper diced
  • ⅓ cup red onion diced
  • Dressing

Dressing

  • 1 cup low fat plain Greek yogurt
  • ½ cup mayonnaise
  • 2 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon seasoning salt
  • Kosher salt to taste
  • Black pepper to taste

Instructions

  • Cook the pasta according to the package instructions for al dente. Drain, rinse with cold water, then add the pasta to a large bowl and stir in a teaspoon of olive oil to prevent sticking.
  • To the bowl of pasta, add the chicken and vegetables, stirring to combine; set aside.
  • In a separate bowl, whisk together the yogurt, mayonnaise, dijon, vinegar, salts, and pepper, seasoning to taste as needed. Pour the dressing over the bowl of pasta and stir to coat.
  • Cover and chill for at least 30 minutes to allow flavors to blend, then serve.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Substitute veggies and dressing ingredients based on preference.

Nutrition

Calories: 355kcal | Carbohydrates: 37g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 481mg | Potassium: 335mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3023IU | Vitamin C: 33mg | Calcium: 68mg | Iron: 1mg