The best chicken macaroni salad recipe is perfect for picnics or quick and easy dinners! A simple rotisserie chicken salad full of fresh veggies and lots of flavor! You'll love this cold chicken macaroni salad!
Cook ditalini according to package directions. Rinse with cold water and drain.
8 oz ditalini pasta
In a large bowl, combine drained pasta, red pepper, red onion, celery, green onions, and parsley. Toss to combine. Set aside.
8 oz ditalini pasta, ½ medium red bell pepper, ½ cup red onion, 1 celery stalk, 2 green onions, 2 teaspoon fresh Italian parsley
In a medium bowl, whisk together mayonnaise, sour cream, dijon mustard, lemon juice, garlic powder, cayenne, and bouillon powder until smooth.
1¼ cup mayonnaise, ¼ cup sour cream, 2 tablespoon dijon mustard, 2 tablespoon fresh lemon juice, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, 1 teaspoon chicken bouillon powder
Add mayonnaise mixture to the pasta mixture and stir with a wooden spoon to combine. Toss in shredded chicken until well combined. Season with salt and pepper to taste.
1½ cup cooked chicken breast, sea salt and cracked black pepper
Cover with plastic wrap or place in airtight container and chill in refrigerator for at least one hour or up to 24 hours before serving.
Pasta: I usually make this chicken macaroni salad with ditalini, but any small shaped pasta like elbow macaroni, shells, or cavatappi would be great options! You can also use chickpea pasta and omit the bouillon powder to make this salad gluten free!Chicken: I typically use about 1 or 1½ of a leftover cooked boneless, skinless chicken breast for this chicken macaroni salad. But you can also pick up a rotisserie chicken from the supermarket or use canned chicken -- if you opt for canned chicken you'll need about three 5-ounce cans.