Save to Pinterest My mom used to arrive at church potlucks with this salad in a covered dish, and somehow it never failed to be one of the first things gone. I didn't realize until I was older that it wasn't some complicated recipe—just chicken, pasta, and a handful of pantry staples mixed together with mayo and mustard. The first time I made it myself, I kept waiting for the trick, convinced I was missing something that made it taste so good. But there was no trick, just the simple magic of cold, tangy flavors coming together on a hot day.
I made this for a summer gathering years ago, and my neighbor—the one who always seems unimpressed by everything—actually asked for the recipe. She said it reminded her of something her grandmother made, which felt like the highest compliment. Now whenever I bring it to a gathering, at least one person asks me to share how I make it, and there's something really satisfying about a salad that wins people over.
Ingredients
- Elbow macaroni (2 cups uncooked): Elbow holds dressing better than other shapes, and cooking it just until al dente keeps it from turning to mush once it sits in mayo.
- Canned chicken (2 cans, 10 oz each): It's convenient and mild enough not to overpower everything else; just make sure to drain it really well or your salad gets watery.
- Celery (1 cup finely diced): This gives you crunch and a fresh note that cuts through the richness of the dressing.
- Red bell pepper (1/2 cup diced): A little sweetness and color; it matters more than you'd think.
- Red onion (1/4 cup finely diced): Don't skip this—it adds a subtle bite that makes all the flavors pop.
- Sweet pickle relish (1/4 cup): The secret ingredient that gives this salad its personality and that little tang that keeps people coming back for more.
- Mayonnaise (1/2 cup): The base of the dressing; use real mayo, not the light stuff, or you lose the richness that makes this work.
- Yellow mustard (2 tablespoons): This balances the mayo and adds a brightness that regular vinegar alone won't give you.
- Apple cider vinegar (1 tablespoon): It brings everything into focus with a gentle warmth that regular white vinegar can't quite match.
- Granulated sugar (1 teaspoon): Just enough to round out the sharp flavors without making anything taste sweet.
- Kosher salt and black pepper: Taste as you go; these two are essential for bringing out everything hiding in the other ingredients.
- Fresh parsley and paprika (optional garnish): A little color and freshness right before serving makes it feel intentional, not like you just dumped everything together.
Instructions
- Cook the pasta right:
- Boil salted water and add the elbow macaroni, cooking until it's just barely tender—you want a little resistance when you bite it. Drain it in a colander, then rinse under cold water while running your fingers through it gently to separate the pieces and cool it down completely.
- Build the salad base:
- In a big mixing bowl, combine the cooled macaroni with the drained chicken, celery, red pepper, red onion, and relish. Toss it a few times so everything gets distributed evenly and nothing hides at the bottom.
- Make the dressing:
- In a separate bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, and pepper until it's smooth and looks like one cohesive sauce. Taste it and adjust—if it feels too tangy, add a touch more mayo; if it's too rich, another splash of vinegar helps.
- Dress and chill:
- Pour the dressing over the salad and toss gently but thoroughly until every piece of pasta and vegetable is coated and glossy. Cover it and let it sit in the fridge for at least an hour so the flavors have time to mingle and settle into the pasta.
- Finish and serve:
- Right before serving, give it a gentle stir and taste again—sometimes it needs a tiny pinch more salt after sitting. Top with chopped parsley and a light dusting of paprika if you want it to look extra.
Save to Pinterest There's something about bringing this salad to a potluck and watching people go back for seconds that makes the whole thing worthwhile. It's not fancy or complicated, but somewhere along the way it stopped being just food and became the thing people asked me to bring, the dish that meant something.
Why This Works as a Crowd Pleaser
Cold salads can sometimes feel like an afterthought at gatherings, but this one holds up beautifully. The mustard and relish keep it from tasting boring, the texture stays interesting because of the celery and pepper crunch, and it's filling enough to feel substantial without being heavy. It also looks intentional on a table—not fancy, but like someone cared enough to make it properly.
Make-Ahead Magic
One of the best things about this salad is that it actually gets better as it sits. The flavors meld together overnight, and if you're making it for a gathering, you can prep it the day before and just give it a gentle stir before serving. It's one of those rare recipes where planning ahead isn't a workaround—it's the secret to making it even better.
Variations and Twists
Once you understand how this salad works, you can play with it a little. Hard-boiled eggs add richness and protein, dill pickles make it tangier if that's your mood, and Greek yogurt can replace some of the mayo if you want something lighter but still creamy. The mustard-relish base is what holds the whole thing together, so that part should stay.
- Add two chopped hard-boiled eggs for extra protein and a richer, more satisfying bite.
- Swap sweet relish for dill pickle relish if you want something sharper and more assertive.
- Mix Greek yogurt in for half the mayo to cut calories without losing the creamy texture everyone expects.
Save to Pinterest This salad has been showing up at my table for years now, and it never feels tired or like an obligation. It's the kind of thing you make when you want to bring something that tastes like home, no matter where you're taking it.
Answers to Recipe Questions
- → How should the macaroni be cooked for best results?
Cook macaroni in salted boiling water until just al dente, then drain and rinse under cold water to stop cooking and cool it down for the salad.
- → Can I substitute mayonnaise in the dressing?
Yes, replacing half the mayonnaise with Greek yogurt adds a lighter texture without compromising the creamy consistency of the dressing.
- → What flavor variations can be made to the dressing?
Swapping sweet pickle relish for diced dill pickles provides a tangier taste, while adjusting mustard levels can enhance the tanginess.
- → Is it necessary to chill the salad before serving?
Chilling the salad for at least an hour allows flavors to meld and improves the refreshing quality of this cold dish.
- → Can additional ingredients be added to enhance flavor?
Adding chopped hard-boiled eggs enriches texture and taste, offering a satisfying protein boost and creaminess.