Description
A delicious creamy chicken pasta salad made with elbow macaroni, mayonnaise, and diced vegetables.
Ingredients
Scale
- 6–8 oz elbow macaroni or shells
- 1 cup mayonnaise or plain Greek yogurt
- 1/4 cup pickle relish
- 1 tablespoon mustard
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1/4–1/2 cup diced red onions
- 1/4–1/2 cup diced celery
- 16–20 oz cooked and diced chicken
- 2–3 hard boiled eggs, diced into chunks
Instructions
- Cook the pasta in accordance with the instructions on the package. Drain the pasta and set it aside.
- Combine the mayo, mustard, relish, garlic powder, salt, and pepper to taste in a large bowl or serving dish. Stir to combine.
- Add in the cooked pasta, celery, onions, cooked chicken, and boiled eggs.
- Stir to combine. Chill (at least an hour) if preferred.
Notes
- For extra protein, Greek yogurt can be used instead of mayonnaise.
- This salad can be customized with any vegetables of your choice.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 160mg