Chicken Macaroni Pasta Salad
An easy, cold chicken macaroni pasta salad tossed in zesty Italian dressing with crisp vegetables and tender chicken. Perfect for meal prep, potlucks, and summer gatherings, this hearty salad gets even more flavorful as it chills.
Servings: 6 servings
Calories: 420kcal
Cost: 2
Equipment
- large pot
- colander
- skillet
- cutting board
- knife
- large mixing bowl
- spoon
Ingredients
- 2 cups elbow macaroni
- 2 chicken breasts, cooked and diced or shredded
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 red onion, finely diced
- 1/2 cup black olives, sliced
- 1/4 cup pepperoncini, sliced
- 3/4 cup Italian dressing
- 2 tbsp fresh parsley, chopped
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni until al dente, about 7–8 minutes. Drain, rinse under cold water, and set aside.
- Cook seasoned chicken in a skillet over medium-high heat until fully cooked, about 6–7 minutes per side. Let rest, then dice or shred.
- Dice bell peppers, finely chop red onion, and slice olives and pepperoncini.
- In a large bowl, combine cooled pasta, chicken, vegetables, olives, and pepperoncini.
- Pour Italian dressing over the mixture and toss thoroughly until evenly coated.
- Cover and refrigerate for at least 1–2 hours or overnight for best flavor.
- Stir, adjust seasoning, add parsley, and serve cold.
Notes
Cook pasta just to al dente to avoid a mushy texture. Always cool pasta before adding dressing. Chill at least 1–2 hours for best flavor, preferably overnight. Add extra dressing before serving if needed as pasta absorbs it over time.