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High Protein Macaroni Salad - A Satisfying, Make-Ahead Favorite

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 8 ounces dry elbow macaroni (or whole-wheat or high-protein pasta)
  • 1 cup cooked diced chicken breast (rotisserie works great)
  • 1 cup canned chickpeas, rinsed and drained
  • 2 hard-boiled eggs, peeled and chopped
  • 1/2 cup plain Greek yogurt (2% or 5% for creaminess)
  • 1/4 cup mayonnaise (use avocado oil or light if preferred)
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • 1–2 teaspoons honey (or a pinch of sugar), optional for balance
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup diced celery
  • 1/2 cup diced red bell pepper
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped dill pickles (or sweet relish if you like it sweeter)
  • 2 tablespoons chopped fresh parsley (or dill)
  • Optional add-ins: 1/2 cup frozen peas (thawed), 1/4 cup shredded cheddar, 1 tablespoon capers

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1 minute less than package directions. You want some bite so it doesn’t go mushy after chilling.
  2. Rinse and cool: Drain the pasta and rinse under cold water to stop the cooking. Shake off excess water very well. Wet pasta will dilute the dressing.
  3. Make the dressing: In a large bowl, whisk Greek yogurt, mayonnaise, Dijon, vinegar, honey (if using), garlic powder, onion powder, salt, and pepper until smooth and creamy. Taste and adjust acidity or sweetness.
  4. Prep the mix-ins: Dice chicken, chop eggs, and cut the veggies. Pat chickpeas dry with a paper towel so they don’t water down the salad.
  5. Combine: Add the cooled pasta, chicken, chickpeas, eggs, celery, bell pepper, red onion, pickles, and parsley to the bowl with the dressing. Toss gently until everything is well coated.
  6. Adjust seasoning: Add a pinch more salt, pepper, or vinegar to brighten. If it feels too thick, stir in 1–2 tablespoons cold water or a splash of milk to loosen.
  7. Chill: Cover and refrigerate for at least 30–60 minutes. Chilling lets flavors develop and helps the dressing cling to the pasta.
  8. Serve: Give it a quick stir before serving. If it’s thick after chilling, add a spoonful of yogurt or a bit of mayo to refresh the creaminess.