Ingredients
– 1 1/2 cups mayonnaise
– 2 tablespoons Dijon mustard (regular, not spicy)
– 1/4 cup sweet pickle relish
– 1/4 cup dill pickle relish
– 1 tablespoon salt-free seasoning
– 3 1/2 cups dry macaroni pasta (cavatappi recommended, but elbow macaroni, mini shells, or rotini can be used)
– 2 cans chunk chicken breast (12.5 oz each)
– 3 hard-boiled eggs, diced
– 2 stalks celery, diced
– 1 medium red bell pepper, diced
– 5 green onions, chopped
– 1 medium red onion, diced
– Parsley flakes (optional)
– Paprika (optional)
Instructions
1-Cook macaroni pasta in boiling salted water until just before al dente, then drain and rinse under cold water.
2-Prepare the chicken by shredding the canned chunks or using cooked leftovers for a fresh twist.
3-Dice the hard-boiled eggs and set them aside, along with chopping the veggies like celery, red bell pepper, and onions.
4-In a large bowl, mix the mayonnaise, Dijon mustard, sweet and dill pickle relish, and salt-free seasoning until it’s all blended smooth.
5-Gently fold in the diced bell pepper, green onions, red onion, celery, chicken, and eggs to the dressing.
6-Add the cooled pasta and stir everything together carefully so it’s well mixed.
7-Pop the salad into a fridge-safe dish, cover it up, and let it chill for at least 2 to 3 hours so the flavors get friendly.
8-Before serving, sprinkle on some parsley flakes and paprika if you’re feeling fancy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍝 Slightly undercook pasta by 1 to 2 minutes to avoid mushiness after mixing.
❄️ Rinse pasta with cold water after boiling to stop cooking and cool it.
🥄 Customize ingredients—substitute canned tuna for chicken or omit protein for a veggie salad.
- Prep Time: 25 minutes
- Refrigeration Time: 2 to 3 hours
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving