This pasta salad combines classic ingredients with a sweet touch of pineapples and cheese cubes, creating a delightful contrast of flavors. The mayo-based dressing is made creamy and smooth with yogurt. Super easy to whip up, an ideal choice for summer get-togethers or as a tasty side for any meal!
Boil chicken breast in water, seasoned with salt and black pepper. Cook until tender, around 15 to 20 minutes. Let it cool, then shred or slice. Set aside.
Pasta
Bring a large pot of water to a boil. Add salt then add pasta. Cook per package directions. Do not overcook. Drain then let it cool. No need to rinse.
Creamy Salad Dressing
In a bowl, combine all the dressing ingredients. Stir until well combined. Do a taste test, adjust sugar/vinegar based on preference.
Assembly
Place pasta in a large mixing bowl. Add cooked chicken and the rest of the salad add-ins. Pour dressing and toss using two large wooden spoons until well coated.
Do a taste test. Adjust, mayo, yogurt, vinegar, salt, black pepper, and pickles based on preference.
Refrigerate for 2 hours, best overnight before serving. Enjoy!
Notes
Chicken - you can also use left-over grilled or rotisserie chicken and canned chicken for ultimate convenience.
Yogurt vs Sour Cream - Use yogurt if you prefer a light, yet creamy dressing, and use sour cream if you prefer a richer salad dressing. Start by using 1/2 cup sour cream. Adjust based on preference.
Sugar - add more or use less based on preference.
Short Pasta - you can also use, shell pasta, fusilli, bow-tie pasta, rotini, and penne.
Other salad add-ins - diced celery, thawed frozen peas, corn, and hard-boiled eggs.
Course :Side Dish
Cuisine :American-Western
Keyword :chicken macaroni salad, chicken pasta salad recipe