American Macaroni Salad

Prep: 30 minutes | Cook Time: 8-10 mins | Yield: 8-10 servings


  • 1 (12oz) box Barilla Tri-Color Rotini pasta, cooked, rinsed, and drained
  • ½ cup diced celery
  • 2 tbsp minced red onion, soaked in cold water for 5 minutes, drained
  • ¼ cup chopped fresh parsley
  • 1 cup diced vine-ripened, or tri-colored tomato
  • 1 ½ cups home cooked, and chunks chicken breast, or 1 can store-bought chicken chunks
  • 1 cup cubes cheddar cheese
  • ½ cup sliced black olives
  • 2 cups mayonnaise
  • 1 ½ teaspoons dry mustard
  • 3 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • ½ cup sour cream
  • Salt and ground black pepper to taste


In a large mixing bowl combine the cooked macaroni pasta, celery, onion, parsley, tomato, chicken, cheese and olive. In a separate small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream. Pour the mayonnaise dressing over the salad and stir well to combine. Season with salt and pepper to taste. Transfer to a large serving bowl, cover and refrigerate until ready to serve.

Note: Salad could last in the refrigerator for up to 4 days.



Thanks for dropping by, please enjoy!

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