Save to Pinterest My cousin brought this to a Fourth of July cookout years ago, and I watched the bowl empty before the burgers were even done. The combination of tender pasta, savory canned chicken, and that tangy mustard dressing was so simple yet completely addictive. I asked for the recipe on the spot, scribbled it on a napkin, and it's been my go-to potluck dish ever since. There's something about the crunch of celery against the creamy dressing that just works, especially when it's been chilled and the flavors have had time to settle in together. It's one of those recipes that looks humble but tastes like someone put real thought into it.
I made this for a church potluck once and an older woman named Ms. Clara asked if I'd used my grandmother's recipe. I hadn't, but I took it as the highest compliment. She told me it reminded her of the cold salads her mother used to make for summer picnics, back when everything was served on mismatched plates under a shade tree. That's the magic of this dish—it feels like it belongs to a memory, even if you're tasting it for the first time. It's not fancy, but it's the kind of food that makes people feel cared for.
Ingredients
- Elbow macaroni: The classic shape for this kind of salad because it holds the dressing in every little curve, and it cooks quickly without falling apart when you toss it cold.
- Canned chicken: I know it sounds plain, but it's already seasoned, tender, and saves you from roasting a whole bird just for a salad—plus it shreds beautifully.
- Celery: This adds the crunch that keeps the salad from feeling too soft, and I've learned to dice it small so it distributes evenly in every bite.
- Red bell pepper: A pop of color and a hint of sweetness that balances the tangy dressing without overpowering anything.
- Red onion: Just a little bite and sharpness, but if you're sensitive to raw onion, soak the diced pieces in cold water for five minutes first.
- Sweet pickle relish: This is the secret ingredient that makes people ask what's in here—it adds both sweetness and little bursts of briny flavor.
- Mayonnaise: The creamy base that holds everything together, and I always use the real stuff for the best texture.
- Yellow mustard: Bright, tangy, and essential for that classic picnic salad flavor that cuts through the richness.
- Apple cider vinegar: A splash of acidity that wakes up the whole dish and keeps it from tasting heavy.
- Granulated sugar: Just a touch to balance the vinegar and mustard without making it taste sweet.
- Kosher salt and black pepper: Simple seasoning that pulls all the flavors into focus.
- Fresh parsley and paprika: Optional, but they make the bowl look inviting and add a little fresh green note at the end.
Instructions
- Cook the pasta:
- Boil the macaroni in salted water until it's just tender with a slight bite, then drain and rinse it under cold water to stop the cooking. This keeps it from turning mushy later when it sits in the dressing.
- Combine the salad base:
- In a big bowl, toss together the cooled macaroni, drained chicken, celery, bell pepper, onion, and relish. Everything should be evenly mixed so no one gets a bite that's all pasta or all chicken.
- Make the dressing:
- Whisk the mayo, mustard, vinegar, sugar, salt, and pepper in a separate bowl until it's smooth and creamy. Taste it—it should be tangy and just a little sweet.
- Dress the salad:
- Pour the dressing over the macaroni mixture and fold it gently with a spoon until every piece is coated. Don't overmix or the pasta can break down.
- Chill and rest:
- Cover the bowl and refrigerate for at least an hour so the flavors can meld and the salad gets nice and cold. This step is not optional—it makes all the difference.
- Garnish and serve:
- Right before serving, sprinkle on some chopped parsley and a little paprika for color. Serve it straight from the fridge.
Save to Pinterest One summer evening, I brought this to a neighbor's backyard gathering and ended up sitting on a lawn chair with a paper plate, watching fireflies with a group of people I barely knew. Someone said the salad tasted like home, and we all fell quiet for a second, just chewing and smiling. That's when I realized this dish isn't just food—it's a conversation starter, a comfort, a little piece of tradition you can share without saying much at all.
Make It Your Own
I've added chopped hard-boiled eggs before, and they make it heartier and even more filling. Some folks swap half the mayo for Greek yogurt to lighten it up, and honestly, it still tastes great. If you like things tangier, use diced dill pickles instead of sweet relish—it gives the salad a sharper, more grown-up flavor. You can also toss in some frozen peas (thawed) for color and a little sweetness, or add a pinch of smoked paprika to the dressing for a subtle depth.
Storage and Make-Ahead Tips
This salad actually improves overnight, so I usually make it the day before and let it sit covered in the fridge. Just give it a good stir before serving because the dressing can settle at the bottom. It'll keep for up to three days, but it rarely lasts that long in my house. If it seems a little dry after sitting, stir in a tablespoon of mayo or a splash of vinegar to freshen it up.
Serving Suggestions
This salad shines at picnics, potlucks, and holiday spreads where you need something that can sit out for a bit without suffering. I like to serve it alongside fried chicken, pulled pork sandwiches, or even just a platter of fresh sliced tomatoes and cornbread. It's substantial enough to be a light lunch on its own, especially if you add those hard-boiled eggs.
- Pair it with sweet tea or lemonade for a classic Southern spread.
- Serve it in a big glass bowl so people can see all the colorful bits mixed in.
- Keep it chilled in a cooler if you're taking it somewhere without refrigeration.
Save to Pinterest This salad has shown up at more tables than I can count, and it never fails to disappear. It's proof that you don't need complicated techniques or expensive ingredients to make something people remember—you just need a little care, a little chill time, and the willingness to share something honest and good.
Recipe Questions & Answers
- → How should the macaroni be cooked for the salad?
Cook the elbow macaroni in salted boiling water until just al dente, then drain and rinse under cold water to cool completely.
- → Can I substitute ingredients to lighten the dish?
Yes, substituting half the mayonnaise with Greek yogurt creates a lighter, tangier version without sacrificing creaminess.
- → What gives this salad its tangy flavor?
The combination of yellow mustard, apple cider vinegar, and sweet pickle relish provides the distinctive tang and subtle sweetness.
- → Is it possible to prepare this salad ahead of time?
This salad can be made up to a day in advance; just stir gently before serving to redistribute the dressing and flavors.
- → How can I enhance the salad’s texture and flavor?
Adding chopped hard-boiled eggs or substituting dill pickles for sweet relish adds complexity and additional texture.
- → What are common allergens in this dish?
Contains eggs from mayonnaise and wheat from macaroni; mayonnaise may also contain soy and mustard. Check labels for details.