How Do I Keep the Pasta from Getting Mushy?

Most importantly, don't boil it for too long. Boil only until el dente (tender but slightly firm). Error on the side of undercooking the pasta slightly, as it will continue to soften while it sits in a bowl soaking up dressing. Also, rinse the cooked pasta under cold water to cool it down immediately.

How Do I Bring Out More Flavor?

Cold food - like pasta salad - needs a generous amount of salt to bring out flavor. Don't be shy with salt! I like to season my pasta salad multiple times, at different stages. First, salt the water generously when you boil the pasta. For this recipe using 1 pound of pasta, add at least 1 tablespoon salt to the boiling water. Make it taste like sea water! Second, after rinsing the cooked pasta, season it lightly with salt so that the pasta has flavor even before you add dressing. Do the same with the chicken; make sure it's seasoned before tossing it with dressing. Lastly, add more salt and pepper after the entire salad is put together.

Do You Rinse the Noodles When Making Pasta Salad?

Yes, rinsing pasta in cold water cools the pasta down immediately so that the noodles don't get mushy and overcooked. Rinsing also prevents the pasta from sticking together. Last but not least, a little bit of moisture left on the pasta after you rinse it is a good thing; it keeps the pasta from getting stiff and dry and it makes it easier for the noodles absorb the dressing.

Can I Make This Pasta Salad Ahead of Time?

Yes, but don't add all of the dressing ahead of time. Add some dressing when you first make the salad so that the noodles and chicken can soak it up; then add the rest of the dressing right before serving so the pasta has fresh, bold flavor. Adding more fresh herbs and more salt right before serving is also a good idea. You can freshen up leftover macaroni salad by stirring in a few tablespoons of plain Greek yogurt, which helps bring back the creamy texture.

Macaroni Salad with Chicken

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5 from 6 reviews

This is a light and lemony cold macaroni salad with chicken tossed in creamy Green Goddess dressing made from yogurt, olive oil and fresh herbs. No mayo!

This macaroni salad is also delicious without chicken. Read the blog post above for ingredient substitutions and additions.

Author: Jenny Meier | Kitchen Skip blog
Prep Time: 20 minutes
Cook Time: 7
Total Time: 27 minutes
Yield: 6 servings 1x
Category: pasta
Method: boil
Cuisine: American

Ingredients

Units Scale

Green Goddess Yogurt Dressing

1 cup plain Greek yogurt (I prefer full-fat, but you can also use low fat)
1/4 cup olive oil
1 tablespoon fresh lemon juice
1/4 cup fresh basil leaves, loosely packed
1/2 cup parsley leaves (some stem is okay), roughly chopped
2 green onions, roughly chopped
1 garlic clove
1 teaspoon Dijon mustard
1/2 teaspoon salt

Macaroni and Chicken Salad

3 cups chopped or shredded cooked chicken breast (from 2 to 3 chicken breasts)
12 ounces elbow macaroni
2 scallions, thinly sliced (I snip the scallions with kitchen shears)
2 celery stalks, sliced or finely chopped
1/2 cup finely chopped fresh herbs (parsley, basil, or dill)
Zest from one small lemon (optional, but adds flavor!)
Salt and black pepper to taste

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Instructions

Combine all of the dressing ingredients in a blender or food processor: yogurt, olive oil, lemon juice, basil, parsley, green onion, garlic, mustard and salt. A blender will make the consistency of the dressing thinner; a food processor will keep the consistency thicker.
Blend until very smooth, with finely chopped herbs.
Bring a large pot of generously salted water to a boil (3 to 4 quarts).
Cook the macaroni until al dente, according to package directions (usually 7 minutes for macaroni).
Drain and rinse the pasta with cold water until the noodles are cool. Give the colander a few shakes to drain off excess water. Pour the cooled pasta into a large bowl. Add a little bit of salt to the pasta so it tastes seasoned, but not overly salty.
Add the scallions, celery, and fresh herbs to the pasta. Mix well.
Pour half of the dressing over the chicken and toss the chicken well to coat. Taste the chicken and add salt if needed.
Add the chicken to the bowl of pasta.
Add the remaining dressing to the bowl of pasta. Mix well.
Taste and adjust seasonings. Add the lemon zest (if using), more salt and pepper, and more fresh herbs if desired.

Notes

I use 12 ounces (not a full pound) of pasta for this recipe because if pasta salad has too much pasta and not enough dressing, it will taste a little bland. I also like the balanced amount of pasta and chicken in this recipe when I use 12 ounces of pasta instead of a full pound.

Don't worry about measuring the herbs exactly. Just add approximately the right amount. Error on the side of adding more, rather than less, fresh herbs.

This macaroni salad tastes best if eaten within 3 days of making it. You can freshen up leftover pasta salad by stirring in a little bit of Greek yogurt, which brings back the creamy texture.

Find it online: https://www.kitchenskip.com/macaroni-salad-with-chicken/