A creamy and satisfying salad made with tender macaroni, cooked chicken, crisp vegetables, and a smooth mayonnaise dressing.
Ingredients
2 cups elbow macaroni
2 cups cooked chicken, diced or shredded
3/4 cup mayonnaise
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1/3 cup sweet pickle relish
2 hard-boiled eggs, chopped
1 teaspoon mustard
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup shredded carrots (optional)
1/4 cup green peas (optional)
Instructions
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Cook elbow macaroni in salted boiling water until tender.
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Drain the pasta and rinse briefly with cool water.
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Allow the macaroni to drain completely.
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In a large bowl combine macaroni, diced chicken, celery, onion, and chopped eggs.
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In a separate bowl mix mayonnaise, mustard, relish, salt, and pepper.
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Pour the dressing over the macaroni mixture.
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Stir gently until all ingredients are evenly coated.
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Cover and refrigerate for at least one hour before serving.
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Stir again before serving and adjust seasoning if needed