Description
A creamy and hearty macaroni pasta salad loaded with tender diced chicken, crunchy celery, and sweet red bell peppers, all combined in a tangy mustard-mayo dressing. Perfect for a satisfying lunch or a side dish at gatherings.
Ingredients
Salad
- 3 cups cooked macaroni
- 2 cups cooked chicken, diced
- 1 cup celery, diced
- 1/2 cup red bell pepper, diced
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon mustard
- Salt and pepper, to taste
Instructions
- Prepare the dressing: In a medium bowl, mix together the mayonnaise, sour cream, and mustard until smooth and well combined, creating a creamy and tangy dressing base.
- Combine the salad ingredients: In a large mixing bowl, add the cooked macaroni, diced chicken, celery, and red bell pepper. Pour the prepared dressing over the ingredients and gently toss everything together until evenly coated.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill before serving.
Notes
- Use rotini or elbow macaroni cooked al dente for best texture.
- For a lighter version, substitute Greek yogurt for sour cream and use low-fat mayo.
- Add chopped fresh herbs like parsley or dill for extra freshness.
- Adjust mustard quantity to taste depending on preferred tanginess.
- This salad keeps well in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (assuming chicken and macaroni are pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: American
