Name: Marry Me Macaroni Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 12 ounces elbow macaroni; ½ cup (110 g) mayonnaise; ½ cup (115 g) sour cream; 3 tablespoons whole milk; 2 tablespoons sun-dried tomato oil, (from the jar); 2 tablespoons balsamic vinegar; 1 tablespoon tomato paste; 2 teaspoons garlic, (minced); 1 teaspoon paprika; 1 teaspoon crushed red pepper flakes; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 cups rotisserie chicken, (shredded); 1 cup (110 g) sun-dried tomatoes, (packed in oil (reserve 2 tablespoons of the oil for the dressing), chopped); 1 cup (149 g) cherry tomatoes, (halved); 2 cups (60 g) fresh baby spinach, (roughly chopped); 1 cup (113 g) mozzarella pearls; ½ cup (50 g) Parmesan cheese, (grated)

Description

Marry Me Macaroni Pasta Salad combines creamy dressing, tender macaroni, and savory chicken for a delightful dish. Perfect for gatherings or a quick meal!

Ingredients

Scale

12 ounces elbow macaroni
½ cup (110 g) mayonnaise
½ cup (115 g) sour cream
3 tablespoons whole milk
2 tablespoons sun-dried tomato oil, (from the jar)
2 tablespoons balsamic vinegar
1 tablespoon tomato paste
2 teaspoons garlic, (minced)
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups rotisserie chicken, (shredded)
1 cup (110 g) sun-dried tomatoes, (packed in oil (reserve 2 tablespoons of the oil for the dressing), chopped)
1 cup (149 g) cherry tomatoes, (halved)
2 cups (60 g) fresh baby spinach, (roughly chopped)
1 cup (113 g) mozzarella pearls
½ cup (50 g) Parmesan cheese, (grated)

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Instructions

Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package directions.
Drain and rinse macaroni under cold water to cool. Set aside.
In a medium bowl, whisk together the mayonnaise, sour cream, milk, sun-dried tomato oil, balsamic vinegar, tomato paste, garlic, paprika, red pepper flakes, salt, and black pepper until smooth. Set aside.
In a large bowl, combine the cooled macaroni, chicken, sun-dried tomatoes, cherry tomatoes, chopped spinach, mozzarella pearls, and Parmesan cheese.
Pour the dressing over the pasta mixture and toss until everything is evenly coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to develop.
Stir before serving and add salt and pepper to taste.

Notes

For a vegetarian option, omit the chicken and add extra veggies.
This salad can be made a day in advance for easier meal prep.
Feel free to adjust the spice level by adding more or less crushed red pepper flakes.

Nutrition

Serving Size: 1 cup
Calories: 480
Sugar: 4g
Sodium: 780mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 16g
Cholesterol: 55mg