A delightful dish that brings together tender chicken, perfectly cooked macaroni, and a medley of fresh vegetables, all coated in a creamy dressing. This recipe is easy to prepare and can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients
Scale:
2 cups elbow macaroni
2 cups cooked chicken, diced
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell pepper, diced
½ cup red onion, finely chopped
1 cup frozen peas, thawed
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (optional)
Instructions
Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, typically around 7-9 minutes, until al dente.
Drain and cool: Drain the macaroni in a colander and rinse it under cold water to stop the cooking process. Allow it to cool completely.
Prepare the chicken: Cook and dice your chicken. Grilled or rotisserie chicken adds flavor.
Mix the vegetables: In a large mixing bowl, combine the cooled macaroni, diced chicken, cherry tomatoes, cucumber, bell pepper, red onion, and peas. Gently fold the ingredients together.
Make the dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
Combine the salad and dressing: Pour the dressing over the pasta salad mixture. Gently toss until all ingredients are evenly coated.
Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve: Before serving, give the salad a quick stir and adjust seasoning if necessary. Garnish with fresh parsley if desired.
