This post may contain affiliate links. Please see our disclosure policy.
Pasta salads are quick, easy and a great way to have fun experimenting with different flavours and textures. They also make a great make-ahead lunch that you can take to the office or have in the fridge ready to eat. This Chicken Macaroni Pasta Salad is my latest obsession. It has macaroni pasta with juicy tomatoes, smoky pancetta, peppery rocket and sliced chicken in the most delicious pesto-yoghurt dressing.
This Chicken Macaroni Pasta Salad may look a little unassuming but it is the most flavourful pasta salad ever. The tomatoes are tossed with salt and olive oil and they turn juicy and delicious, providing the base of the dressing. The pasta then soaks up all the juices. Then you add the other ingredients and pesto yoghurt. It really is the most flavourful pasta salad ever. I love making it for a simple lunch but it is also ideal for serving as a side with a selection of other salads if you have friends over – like my Greek Pasta Salad with Orzo, it keeps well in the fridge overnight (just add the rocket at the last minute!), so you can easily prep ahead and let the flavours infuse, making it even more delicious!
Table of Contents
Why you will love this recipe:
- It is so quick and simple and will be on the table in less than 20 minutes!
- It is packed full of flavour and texture thanks to the salty pancetta, sweet and juicy tomatoes, cheesy-garlicky pesto and creamy yoghurt dressing.
- It is perfect for using up leftover roast chicken – I love making it after enjoying a traditional Sunday roast.
- It is perfect for entertaining and serving with a selection of salads.
- It can easily be made ahead – the flavours will infuse and get even more delicious.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Macaroni – small pasta shapes work really well in this Chicken Macaroni Pasta Salad.
Cherry tomatoes – plump and juicy cherry tomatoes are a thing of beauty and taste so good in this Chicken Macaroni Pasta Salad. You could also use baby plum tomatoes.
Garlic – I find 1 garlic clove is perfect for me in this recipe, but you can adjust according to taste.
Pancetta – I love the smoky, salty flavour and crispy texture the little nuggets of pancetta bring to this Chicken Macaroni Pasta Salad.
Cooked chicken – this is the perfect recipe for using up leftover roast chicken. You could also use rotisserie chicken too – or cook off some chicken thighs specially (it is that good!).
For the dressing:
Pine nuts – these add flavour and texture to the homemade pesto. Toasting any sort of nut will really bring out the flavours – just let them cool before using.
Basil – this is the typical herb in Pesto alla Genovese and has the most beautiful fragrant, peppery flavour.
Lemon – I love adding lemon to pesto, it gives a wonderfully refreshing flavour that really lifts whatever dish you are using it in.
Parmesan – this adds a delicious umami flavour to the pesto. Pecorino would also work well.
Greek yoghurt – this adds a creamy texture and slightly tangy flavour to the dressing, opt for full-fat for the best results.
Mozzarella – I love using mozzarella in dishes with pesto. You could use mozzarella pearls, provolone or burrata instead.
Substitutions and Variations:
Dried pasta – small pasta shapes work best in this Chicken Macaroni Pasta Salad. If you can’t find macaroni, ditalini would work well. Farfalle would look very pretty.
Chicken – you can swap the chicken for cooked turkey if you prefer.
Pancetta – you could swap the pancetta for diced smoked bacon, if you prefer. It won’t have quite as strong a flavour, but it will still taste delicious. Diced ham would also work.
Shop bought pesto – if you don’t have time to make your own pesto, you can use a pot of ready made pesto from the shops. Just make sure it is the fresh version from the chilled aisle.
Pine nuts – you can swap the pine nuts in the pesto for all sorts of nuts; cashews, almonds and hazelnuts would all work well. Toast them first for extra flavour.
Added crunch – I love adding a sprinkling of roughly chopped toasted almonds, hazelnuts, cashews or even more pine nuts to give this Chicken Macaroni Pasta a bit more texture.
Here’s how to make easy Chicken Macaroni Pasta Salad:
Here’s a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: 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.
TWO: Fry the pancetta cubes in a frying pan with 1/2 tbsp oil until golden and crispy.
THREE: Meanwhile for the dressing: blitz together the pine nuts, basil, olive oil, garlic, lemon and Parmesan to form a pesto. Season to taste.
FOUR: Spoon into a bowl and stir in the yoghurt.
FIVE: Pour the pesto dressing over the pasta and toss well to completely coat.
SIX: Add the torn mozzarella and enjoy!
Cooking Tips:
Shop bought pesto – there is no shame in buying a pot of fresh pesto, there are some delicious options out there. I like to jazz them up a little by adding some more crushed garlic, a drizzle of some good quality extra virgin olive oil, a pinch of flaky sea salt and a hint of zesty lemon. Also make sure you buy the fresh variety (found in the chilled section) – it is far superior to the jarred versions.
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.
Leftover roast chicken – this is the perfect recipe for using up leftover roast chicken. Alternatively, you could use rotisserie chicken or roast off some chicken thighs (or pan-fry some chicken breasts) especially.
Taste – Pasta salads are a good one to experiment with and you can tweak the recipe to make it to your 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.
Frequently Asked Questions
Absolutely! I’ve used green pesto but you could use red pesto or chilli pesto too for a little kick.
Yes, this is a great one to prep ahead of time or make for meal prep. I like making a big batch for lunch across the week. If you are going to do that, make sure to mix in the rocket at the last minute before eating to avoid it going limp over time. When ready to serve, remove from the fridge 30 minutes before (as it’s best at room temperature) and mix in the rocket before eating.
If prepping for a packed lunch, you could layer it up in a tupperware with the dressing on the bottom, pasta, veg and then rocket right on top. This should also stop the rocket from going too soggy.
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.
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.
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.
I wouldn’t recommend it. Freezing pasta can make it mushy once defrosted and as it’s a salad, it’s best enjoyed fresh.
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.
Other recipes you might enjoy:
My Pasta al Pesto is like the ultimate version of pesto pasta. For more salads, try my Greek Pasta Salad with Orzo. Don’t miss my salad-inspired Chicken Caesar Sandwich or Chicken Mayonnaise Sandwich either.
Easy Dessert Recipes
Hot Cross Bun Bread and Butter Pudding
Easy Baking Recipes
Mini Egg Cookies
Easy Dessert Recipes
No-Bake Chocolate Cheesecake
Easy Baking Recipes
Chocolate Chip Cookie Bars
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Chicken Macaroni Pasta Salad
Ingredients
For the pasta:
- 500 g dried macaroni
- 400 g cherry tomatoes, cut into quarters
- 1 garlic clove, crushed
- 2 tbsp olive oil, plus extra for frying
- Salt and freshly ground black pepper
- 200 g pancetta cubes
- 400 g cooked chicken, chopped
- 2 spring onions, finely chopped
- 2 large handfuls of rocket
For the pesto dressing:
- 50 g pine nuts, toasted
- 50 g basil, handful of leaves reserved
- 150 ml olive oil
- 1 garlic clove, optional
- 1 lemon, zest and juice
- 30 g Parmesan
- Salt and freshly ground black pepper
- 3 tbsp full-fat Greek yoghurt
To serve:
- 1 x ball mozzarella, drained and torn
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!
