This Marry Me Macaroni Pasta Salad is creamy, flavorful, and loaded with fresh vegetables, tender rotisserie chicken, and tangy sun-dried tomatoes. The rich, garlicky dressing brings everything together for a macaroni salad that’s perfect for weeknight dinners, potlucks, or a make-ahead lunch. I love that it’s easy to prep ahead of time, and the flavors really shine after a little chill in the refrigerator, making it a guaranteed crowd-pleaser! If you love this, be sure to try my Marry Me Chicken Pasta and Marry Me Chicken and Rice recipes for even more creamy, flavorful dinner ideas.
Ingredients & Substitutions
- Pasta: I used elbow macaroni cooked al dente. Small shells, rotini, or penne also work.
- Dressing Base: Mayonnaise (make homemade mayonnaise to use!), sour cream, and milk make the creamy dressing. Greek yogurt can be used as a substitute for mayonnaise or sour cream to create a lighter version.
- Sun-Dried Tomato & Oil: Use 1 cup chopped oil-packed tomatoes and reserve 2 tablespoons of the oil for the dressing. If using dry-packed tomatoes, add 2 tablespoons olive oil instead.
- Tomato Paste & Vinegar: Tomato paste adds depth, and balsamic vinegar adds a sweet-tangy brightness. Red wine or apple cider vinegar works as a substitute.
- Seasonings: Garlic, paprika, and crushed red pepper flakes add savory flavor and a little heat. Adjust the red pepper flakes to taste. Or, leave them out if you want a milder salad.
- Cheese: Mozzarella pearls and Parmesan cheese add creaminess and nutty flavor. Small mozzarella cubes or Pecorino Romano can be used instead.
- Chicken: Shredded rotisserie chicken makes this salad quick. It’s also a great recipe to use up leftover cooked chicken, too! You could swap with cooked shrimp, turkey, or chickpeas for a vegetarian option.
- Veggies: Cherry tomatoes and chopped spinach add color and freshness. Baby arugula or mixed greens can be substituted.
FAQs
Can I make this pasta salad ahead of time?
Yes! You can make it a few hours ahead or even the day before. Just cover it and refrigerate so the flavors have time to develop.
Can I use a different pasta?
Absolutely! Elbow macaroni is classic, but small shells, rotini, or penne all work. Just cook al dente, so it holds up in the salad.
Can I make it vegetarian?
Yes! Skip the chicken and use chickpeas, extra veggies, or even cooked shrimp for a protein boost.
How spicy is Marry Me Macaroni Pasta Salad?
It has a mild kick from the crushed red pepper flakes, but you can leave them out for a completely mild version.
Can I add other ingredients?
Absolutely! Try bell peppers, cucumbers, olives, or roasted red peppers for extra color and flavor. You could also swap the spinach for arugula or mixed greens, or add extra cheese for a richer salad.
Can I freeze Marry Me Pasta Salad?
Not recommended. The dressing and cheese don’t freeze well and may separate. Store in the fridge instead.
How to Serve Marry Me Pasta Salad
This creamy, flavorful pasta salad is super versatile and works for all kinds of meals. Here are some of my favorite ways to serve it:
- As a main dish: It’s filling enough to enjoy on its own for lunch or a light dinner. Add a slice of a French baguette or butter swim biscuits for a complete meal.
- As a side: Pair it with grilled chicken, steak, or fish for a colorful, crowd-pleasing side dish.
- For potlucks or picnics: Make it ahead, chill in the fridge, and bring it along; guests love the creamy dressing and fresh veggies.
- Meal prep option: Portion into individual containers for easy grab-and-go lunches during the week.
Pro Tip: Stir the salad right before serving to refresh the dressing and keep everything evenly coated.
How to Store Marry Me Pasta Salad
Refrigerator: Store in an airtight container for up to 3 days. The flavors are even better after chilling for a few hours. Tip: Stir the salad before serving after it’s been in the fridge to redistribute the dressing and flavors.
Freezer: Not recommended. The creamy dressing and cheeses don’t freeze well and may separate, changing the texture.
Marry Me Macaroni Pasta Salad
Ingredients
- 12 ounces elbow macaroni
Creamy Marry Me Dressing
- 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
Pasta Salad
- 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
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.
Dressing
- 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.
Pasta Salad
- 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. Add salt and pepper to taste.
Did you make this recipe?
You can tag me at @iamhomesteader.
