Can I use other types of pesto in the dressing?

Absolutely! I've used green pesto but you could use red pesto or chilli pesto too for a little kick.

What can I serve with this Chicken Macaroni Pasta Salad?

This is one of those salads which can be served as a main course or as a side dish at a family gathering alongside lots of other dishes. It would be perfect at a BBQ or summer lunch alongside salads like my Jennifer Aniston Salad or meat like Peri Peri Chicken or zingy Grilled Chimichurri Chicken .

Can I substitute the yoghurt?

Sour cream would also work or creme fraiche. I would use half fat creme fraiche in this instance as it's a little less rich. You could swap for a dairy free yoghurt/sour cream, as long as it isn't sweetened or flavoured.

Can I use a different pasta shape?

Yes, use any short pasta shape you like! I wouldn't recommend something long like spaghetti or linguine as it's harder to serve and can get a little messy.

Can I freeze this Chicken Macaroni Pasta Salad?

I wouldn't recommend it. Freezing pasta can make it mushy once defrosted and as it's a salad, it's best enjoyed fresh.

How long does this pasta salad last?

Keep it in the fridge in an airtight container and it will last 5 days. I would mix in the rocket at the last minute to avoid it going limp over time but if you are storing leftovers and it's already been mixed in, don't worry too much. Remove from the fridge 30 minutes before serving as it's best at room temperature.

Chicken Macaroni Pasta Salad

Name: Chicken Macaroni Pasta Salad
Prep time: PT-482621H39M56S
Cook time: 30 min
Total time: PT-482621H39M56S
Cuisine: American
Ingredients: 500g dried macaroni; 400g cherry tomatoes, cut into quarters; 1 clove garlic, crushed; 2 tbsp olive oil, plus extra for frying; Salt and freshly ground black pepper; 200g pancetta cubes; 400g cooked chicken, chopped; 2 spring onions, finely chopped; 2 large handfuls of rocket; 50g pine nuts, toasted; 50g basil, handful of leaves reserved; 150ml olive oil; 1 garlic clove (optional); 1 lemon, zest and juice; 30g Parmesan; Salt and freshly ground black pepper; 3 tbsp full-fat Greek yoghurt; 1 x ball mozzarella, drained and torn

Chicken Macaroni Pasta Salad

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Take your pasta salad to the next level with this delicious Chicken Macaroni Pasta Salad recipe. Imagine macaroni pasta with juicy tomatoes, smoky pancetta and sliced chicken in the most delicious pesto-yoghurt dressing. Yum!

Author: Margie Nomura
Prep Time: 20 minutes, plus chilling
Cook Time: 30 minutes
Total Time: 50 minutes + chilling
Yield: Serves 4 as a main, 8 as a side 1x
Category: Pasta/Salad
Method: Stove Top
Cuisine: American

Ingredients

Scale

For the pasta:

500g dried macaroni
400g cherry tomatoes, cut into quarters
1 clove garlic, crushed
2 tbsp olive oil, plus extra for frying
Salt and freshly ground black pepper
200g pancetta cubes
400g cooked chicken, chopped
2 spring onions, finely chopped
2 large handfuls of rocket

For the pesto dressing:

50g pine nuts, toasted
50g basil, handful of leaves reserved
150ml olive oil
1 garlic clove (optional)
1 lemon, zest and juice
30g Parmesan
Salt and freshly ground black pepper
3 tbsp full-fat Greek yoghurt

To serve:

1 x ball mozzarella, drained and torn

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Instructions

Bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions, until al dente.
Meanwhile, place the chopped tomatoes in the bottom of a large salad bowl. Add the garlic and olive oil, then season generously with salt and freshly ground black pepper. Stir well and leave to marinate.
Once the pasta is cooked, drain well and add to the tomatoes whilst still hot. Mix well.
Next, drizzle a little oil in a medium-sized non-stick frying pan set over a medium-high heat and add the pancetta. Cook for a couple of minutes, stirring occasionally, until golden and crispy.
Fry the pancetta cubes in a frying pan with 1/2 tbsp oil until golden and crispy.
Add the pancetta to the pasta with the chicken, spring onions and the rocket. Toss gently.
Meanwhile for the dressing: blitz together the pine nuts, basil, olive oil, garlic, lemon and Parmesan to form a pesto. Season to taste. Spoon into a bowl and stir in the yoghurt.
Pour the pesto dressing over the pasta and toss well to completely coat. Add the torn mozzarella and enjoy!

Notes

Make it vegetarian friendly: simply omit the chicken (or use a chicken substitute - crispy tofu would also work well) and pancetta and make your pesto using a vegetarian-friendly Parmesan to make this Macaroni Pasta Salad suitable for vegetarians.

Make it vegan friendly: you can also make a vegan version of this Macaroni Pasta Salad by omitting the chicken and pancetta (or using plant-based chicken and bacon alternatives), using a vegan Parmesan-style cheese in your pesto, opting for a thick plant-based yoghurt in the dressing, then choosing a vegan-friendly mozzarella.

Cooking the pasta: make sure you don't overcook the pasta as you want it to hold its shape well in the salad. Al dente is ideal.

Taste: Make sure you taste the dressing before pouring over and taste the salad before serving. It might need more salt or more lemon or anything else.

Dressing: If the salad soaks up a lot of the dressing, you can always add another spoon of pesto, yoghurt or a drizzle of olive oil.

Prep ahead: I would mix in the rocket at the last minute to avoid it going limp over time, as well as the mozzarella on top. Place in fridge until ready to serve. Remove from the fridge 30 minutes before serving as it's best at room temperature.

To store: Keep it in the fridge in an airtight container and it will last 5 days. Ideally, store without the mozzarella or the rocket as the rocket will wilt over time but if you are storing leftovers and it's already mixed in, don't worry too much.

To freeze: I don't recommend freezing this salad.

Find it online: https://desertislanddishes.co/chicken-macaroni-pasta-salad/