Ingredients
– 16 ounces elbow macaroni
– 1 cup mayonnaise
– 4 teaspoons yellow mustard
– 1 teaspoon seasoned salt (or kosher salt as a substitute)
– 1 teaspoon black pepper
– ½ cup chopped onion (sweet or red onion)
– ½ cup sliced celery (about one large stalk)
– 2 ½ cups diced cooked chicken (can use boneless chicken breast, canned chicken, leftover chicken, or rotisserie chicken)
Instructions
1-Cook 16 ounces of elbow macaroni in boiling water according to package instructions.
2-While the pasta cooks, combine 1 cup mayonnaise, 4 teaspoons yellow mustard, 1 teaspoon seasoned salt, and 1 teaspoon black pepper in a bowl.
3-Thinly slice ½ cup celery and dice ½ cup onion, then add these vegetables to the dressing and mix well.
4-Once pasta is cooked al dente, rinse under cold water and drain to cool.
5-Add the pasta to the mayonnaise mixture and stir to coat evenly.
6-Serve immediately or refrigerate until ready to serve. For best texture, consume on the same day to prevent excess absorption of mayonnaise.
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
🥒 Rinse cooked pasta with cold water or refrigerate after cooking to keep salad from absorbing too much dressing.
🧊 Store salad in an airtight container in the fridge for up to 3 days.
🍽️ This salad is delicious served cold but can also be enjoyed warm if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
- Diet: Contains Dairy and Poultry
Nutrition
- Serving Size: 1 cup
- Calories: 356 kcal
- Sugar: 2 g
- Sodium: 372 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 20 mg