Chicken Macaroni Holiday Salad (Printable Version)

Southern-style cold macaroni with chicken, crisp veggies, and tangy mustard-relish dressing.

# Components:

→ Pasta

01 - 2 cups uncooked elbow macaroni

→ Protein

02 - 2 cans (10 oz each) cooked chicken, drained

→ Vegetables

03 - 1 cup finely diced celery (about 2 stalks)
04 - 1/2 cup diced red bell pepper
05 - 1/4 cup finely diced red onion
06 - 1/4 cup sweet pickle relish

→ Dressing

07 - 1/2 cup mayonnaise
08 - 2 tablespoons yellow mustard
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon granulated sugar
11 - 1/2 teaspoon kosher salt
12 - 1/4 teaspoon freshly ground black pepper

→ Garnish (optional)

13 - 2 tablespoons chopped fresh parsley
14 - Paprika for sprinkling

# Preparation steps:

01 - Boil salted water and cook elbow macaroni until just al dente according to package directions. Drain and rinse under cold water to cool.
02 - In a large bowl, mix cooled macaroni with drained chicken, celery, red bell pepper, red onion, and sweet pickle relish.
03 - Whisk mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper in a separate bowl until smooth.
04 - Pour dressing over macaroni mixture and toss gently to coat evenly.
05 - Cover and refrigerate for at least 1 hour to chill and allow flavors to meld.
06 - Optionally garnish with chopped parsley and a sprinkle of paprika before serving chilled.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, which feels like a miracle when you're stressed about what to bring.
  • Cold macaroni salad is a potluck MVP—it actually tastes better the next day and travels beautifully in any container.
  • The mustard-relish dressing is tangy enough to feel sophisticated but familiar enough that everyone reaches for seconds.
02 -
  • If your macaroni salad tastes bland on day one but delicious on day two, you've actually done everything right—these cold salads are patient and get better as they sit.
  • The single biggest mistake is using warm pasta; cold pasta and warm dressing will separate, so always cool that pasta completely before mixing.
03 -
  • Taste the dressing before you mix it with the pasta—this is your only chance to adjust seasoning without second-guessing yourself later.
  • If you're making this more than a few hours ahead, reserve some dressing to drizzle on top before serving, because cold pasta keeps absorbing liquid and it can dry out slightly.
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