This crowd-pleasing chicken macaroni salad is chock-full of crisp fresh veggies. Mayo and Greek yogurt meld together to create a smooth and creamy dressing. The peas add a pop of sweetness and balance to this easy salad that's perfect for barbecues and potlucks., September 2022


Credit: Photographer: Victor Protasio, Food Stylist: Karen Rankin

Recipe Summary

30 mins
1 hr

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Bring a medium saucepan of water to a boil over high heat; add pasta and cook according to package directions. Drain and let cool for about 10 minutes.

  • Whisk yogurt, mayonnaise, relish, mustard, salt and pepper together in a large bowl until combined. Add the pasta, chicken, celery, carrots, bell pepper, peas, scallions and parsley; stir to combine. Cover and refrigerate for at least 30 minutes before serving.

To make ahead

Refrigerate in an airtight container for up to 3 days. Refresh the salad with 1/4 cup each mayonnaise and yogurt before serving, if desired.

Nutrition Facts

3/4 cup
218 calories; protein 15g; carbohydrates 22g; dietary fiber 3g; sugars 4g; fat 8g; saturated fat 2g; mono fat 1g; poly fat 1g; cholesterol 32mg; vitamin a iu 2557IU; vitamin b3 niacin 6mg; vitamin c 20mg; vitamin d iu 1IU; vitamin e iu 1IU; folate 36mg; vitamin k 60mg; sodium 278mg; calcium 49mg; iron 2mg; magnesium 46mg; phosphorus 193mg; potassium 324mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 8mg; selenium 28mcg.