Pin It My aunt used to bring this salad to every church potluck in a glass dish with a cracked lid that somehow never leaked. The macaroni would glisten under the fluorescent lights, and there was always a fight over who got the last scoop. I started making it myself one summer when she handed me the recipe on a napkin, no measurements, just enough mayo to make it creamy and don't forget the relish. It took three tries to get the balance right, but now it's the dish I'm asked to bring every time.
I once made this for a Fourth of July cookout where the grill caught fire and we had to order pizza. Everyone still raved about the salad. My friend Sarah, who claimed she hated cold pasta, ate two servings and texted me the next morning asking for the recipe. That's when I realized it wasn't just nostalgia, it was genuinely good.
Ingredients
- Elbow macaroni: The small curves catch the dressing perfectly, and cooking it just to al dente keeps it from turning mushy after it sits in the fridge overnight.
- Canned chicken: I know it sounds weird if you've never used it, but it's already seasoned and stays tender in a way shredded rotisserie chicken sometimes doesn't.
- Celery: This is where the crunch lives, dice it small so every bite has a little snap without being overpowering.
- Red bell pepper: Adds color and a subtle sweetness that balances the tang, plus it makes the whole bowl look more festive.
- Red onion: Just enough to give a sharp bite without making your breath terrible, rinse it under cold water first if you're sensitive to raw onion.
- Sweet pickle relish: The secret weapon, it brings acidity and little bursts of sweetness that make the whole thing addictive.
- Mayonnaise: Go full-fat here, light mayo makes it taste like diet food and nobody wants that at a potluck.
- Yellow mustard: The bright, vinegary kind, not fancy Dijon, this is comfort food and it needs that classic flavor.
- Apple cider vinegar: A tablespoon wakes everything up and keeps the dressing from feeling too heavy.
- Sugar: Just a teaspoon to round out the tang and help the flavors meld together.
- Salt and pepper: Taste as you go, pasta absorbs a lot of seasoning so don't be shy.
- Fresh parsley and paprika: Optional but they make it look like you tried, which is half the battle at a family gathering.
Instructions
- Boil the pasta:
- Cook the macaroni in well-salted water until it still has a tiny bit of bite, then drain and rinse it under cold water to stop the cooking. This keeps it firm enough to hold up in the fridge without turning to mush.
- Mix the base:
- Toss the cooled macaroni with the drained chicken, celery, bell pepper, onion, and relish in a big bowl. Use your hands if you want, it's easier to feel when everything's evenly mixed.
- Whisk the dressing:
- Combine the mayo, mustard, vinegar, sugar, salt, and pepper in a separate bowl until it's smooth and uniform. Taste it now, this is your chance to adjust before it hits the pasta.
- Dress and toss:
- Pour the dressing over the macaroni mixture and fold it gently with a big spoon or spatula until every piece is coated. Don't overmix or the pasta starts to break down.
- Chill it out:
- Cover the bowl with plastic wrap and let it sit in the fridge for at least an hour, this is when the flavors really come together. Overnight is even better if you can plan ahead.
- Finish and serve:
- Give it a stir before you serve, sprinkle on the parsley and paprika if you're feeling fancy, and keep it cold. It's best served straight from the fridge with a big spoon.
Pin It The first time I brought this to my partner's family reunion, his grandmother pulled me aside and asked if I'd used her recipe. I hadn't, but I took it as the highest compliment. She told me it reminded her of the salad her mother used to make for holiday dinners, back when convenience foods were a luxury and canned chicken was a treat. We stood by the dessert table and talked about recipes and memory, and I realized that's what this dish is, a little taste of someone else's kitchen, passed along.
Make It Your Own
I've added chopped hard-boiled eggs when I have them, they make it feel more like a classic deli salad and add richness. Some people swap half the mayo for Greek yogurt to lighten it up, which works if you add an extra squeeze of lemon to keep the tang. If you like things more savory, use dill relish or chopped dill pickles instead of sweet, it shifts the whole flavor profile toward something sharper and more pickle-forward.
Serving and Storage
This salad is meant to be made ahead, it actually gets better as it sits because the pasta soaks up the dressing and the flavors marry. I've kept it in the fridge for up to two days with no issues, just give it a good stir before serving because the dressing can settle. If you're taking it somewhere, pack it in a container with a tight lid and keep it in a cooler, mayo-based salads and warm cars are not friends.
What to Serve Alongside
This pairs beautifully with fried chicken, pulled pork, or anything off the grill. I've served it next to baked beans and cornbread at summer cookouts, and alongside ham and deviled eggs at Easter. It's the kind of side that doesn't compete, it just makes everything else on the table taste better.
- Bring it to room temperature for about fifteen minutes before serving if you want the flavors to open up a bit.
- Double the recipe if you're feeding a crowd, this disappears faster than you'd think.
- Keep a little extra dressing on the side in case it needs a refresh after sitting overnight.
Pin It Every time I make this, I think about my aunt and that cracked glass dish, and how the best recipes aren't always the fanciest ones. They're the ones that show up when you need them, feed people well, and somehow taste like home even when you're standing in someone else's kitchen.
Recipe FAQs
- → What type of pasta is best for this dish?
Elbow macaroni works well as it holds the dressing nicely and complements the tender chicken and crunchy veggies.
- → Can I substitute the canned chicken with fresh chicken?
Yes, cooked and cooled shredded fresh chicken can replace canned chicken for a fresher texture and flavor.
- → How long should I chill the dish before serving?
Chilling for at least one hour allows the flavors to meld and enhances the overall taste.
- → Are there any suitable variations for the dressing?
You can lighten the dressing by substituting half the mayonnaise with Greek yogurt or adjust the mustard amount to taste.
- → What garnish options complement this dish?
Chopped fresh parsley and a sprinkle of paprika add color and a subtle fresh and smoky note.
- → Can hard-boiled eggs be added to this dish?
Yes, chopped hard-boiled eggs can be mixed in to add richness and protein.