When it comes to pasta salads, the Marry Me Macaroni Pasta Salad stands out with its tantalizing combination of flavors and textures. This salad isn’t just a dish; it’s an experience of creamy richness balanced with the vibrant pop of fresh ingredients. With every bite, there’s a delightful contrast between the tender macaroni, zesty sun-dried tomatoes, and a medley of spices that beckons for more, making it an unforgettable choice for gatherings or a satisfying meal at home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Marry Me Macaroni Pasta Salad
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Marry Me Macaroni Pasta Salad

I first stumbled upon this pasta salad at a summer barbecue, and ever since, it has become a staple in my kitchen. The creamy dressing clings to each elbow macaroni, while the sun-dried tomatoes and rotisserie chicken give it a gorgeous burst of color and flavor. Whether you’re looking for an easy side dish or a hearty meal, this Marry Me Macaroni Pasta Salad is a crowd-pleaser that promises to leave everyone asking for the recipe. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: This dish comes together in just 25 minutes, making it a hassle-free option for busy days.
Irresistible Flavor: Creaminess from the mayo and sour cream mingles perfectly with tangy balsamic and packed sun-dried tomatoes.
Eye-Catching Appeal: A colorful array of ingredients makes this salad visually stunning and perfect for potlucks.
Flexible Serving: Enjoy it as a side or make it the star of your lunch; it fits any occasion!
Diet-Friendly Options: Can easily be adapted to be gluten-free or vegetarian; just swap the pasta and protein as needed.

Ingredients You’ll Need

12 ounces elbow macaroni: The classic choice for this salad, providing a perfect bite-sized shape. Feel free to substitute with any short pasta like penne if preferred.
½ cup mayonnaise: This creamy base adds richness. Consider using Greek yogurt for a tangy alternative.
½ cup sour cream: Offers a light tanginess, but you can substitute with more mayo if you’re short on time.
3 tablespoons whole milk: This helps thin the dressing; low-fat or almond milk works too.
2 tablespoons sun-dried tomato oil (from the jar): Infuses robust flavor into the dressing; oil from other packed herbs can also be used.
2 tablespoons balsamic vinegar: Adds a sweet, tangy depth. Red wine vinegar is a good alternative if necessary.
1 tablespoon tomato paste: Rich in umami, it enhances the overall tomato flavor; you can skip it if you’re out!
2 teaspoons garlic (minced): Fresh garlic elevates the dish with its aromatic touch. Garlic powder can act in a pinch, although the flavor differs slightly.
1 teaspoon paprika: It contributes warmth and color; smoked paprika would add a delightful twist if you prefer.
1 teaspoon crushed red pepper flakes: A hint of spice that can be adjusted based on your heat preference.
1 teaspoon kosher salt: Essential for balancing flavors; feel free to use regular salt if that’s all you have.
½ teaspoon black pepper: Freshly cracked works best, adding a subtle kick.
2 cups rotisserie chicken (shredded): Convenient and flavorful; swap with grilled tofu for a veggie-friendly option.
1 cup sun-dried tomatoes (packed in oil, chopped): Provides bursts of sweetness; choose oil-packed for extra flavor.
1 cup cherry tomatoes (halved): Fresh and juicy, they brighten the salad. Substitute with grape tomatoes if preferred.
2 cups fresh baby spinach (roughly chopped): Adds color and nutrients; kale can substitute if you’re after a heartier green.
1 cup mozzarella pearls: These bite-sized gems add creaminess; you can use cubed mozzarella if pearls aren’t available.
½ cup Parmesan cheese (grated): For a cheesy finish, sprinkle extra on top if desired; vegan cheese alternatives are available too.

How to Make Marry Me Macaroni Pasta Salad

Cook the Pasta: Start by boiling salted water in a large pot. Add 12 ounces of elbow macaroni and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process, then set aside.
Prepare the Dressing: In a large bowl, combine ½ cup mayonnaise, ½ cup sour cream, 3 tablespoons whole milk, 2 tablespoons sun-dried tomato oil, 2 tablespoons balsamic vinegar, and 1 tablespoon tomato paste. Whisk until smooth and well-blended.
Add Seasoning: Into the dressing, stir in 2 teaspoons minced garlic, 1 teaspoon paprika, 1 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Adjust seasoning to taste.
Combine the Ingredients: To the dressing, add the cooked macaroni, 2 cups shredded rotisserie chicken, 1 cup chopped sun-dried tomatoes, 1 cup halved cherry tomatoes, and 2 cups roughly chopped fresh baby spinach. Gently fold until everything is coated in the dressing.
Incorporate the Cheese: Finally, fold in 1 cup of mozzarella pearls and ½ cup grated Parmesan cheese, ensuring they’re distributed evenly throughout the salad.
Chill and Serve: Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully. Serve cold and enjoy!

Storing & Reheating

Store any leftover Marry Me Macaroni Pasta Salad in an airtight container in the refrigerator for up to 3 days. If you’re planning to keep it for longer, it’s best to freeze the salad without the cheese for up to 3 months. To reheat, microwave in short bursts until warmed through, but keep in mind the texture may be slightly different after freezing. A splash of milk when reheating can refresh the creamy dressing.

Chef’s Helpful Tips

Avoid overcooking the pasta; aim for al dente for the best texture.
Allow the cooked macaroni to cool before mixing it into the dressing to prevent it from becoming gummy.
Feel free to add or swap in your favorite veggies, like bell peppers or cucumbers, for more crunch and freshness.
For a boost of flavor, consider marinating the shredded chicken in the dressing for an hour before combining.
Make-ahead tip: This salad tastes even better the next day as the flavors develop, so it’s excellent for prepping the night before gatherings.

This Marry Me Macaroni Pasta Salad is a dream — creamy, vibrant, and incredibly simple to make. It’s perfect for summer barbecues, casual dinners, or lunch meal prep. You can mix in your favorite ingredients and customize it to fit your tastes. I hope you enjoy making and sharing this delightful salad as much as I do!

Recipe FAQs

Can I make this pasta salad ahead of time?

Absolutely! In fact, making it a day ahead can enhance its flavor. Just cover and store it in the refrigerator until you’re ready to serve.

Is there a gluten-free option for this recipe?

Yes! Simply substitute the elbow macaroni with your favorite gluten-free pasta, and you’re all set.

Can I omit the chicken for a vegetarian version?

Definitely! You can leave out the chicken entirely or replace it with chickpeas or grilled tofu for added protein without meat.

How can I add more veggies to this salad?

Feel free to get creative! Chopped bell peppers, carrots, or even fresh herbs like basil or cilantro can make a lovely addition for freshness and crunch.

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Marry Me Macaroni Pasta Salad

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Author: Peter
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Main Dishes
Method: Salad
Cuisine: American

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Description

Marry Me Macaroni Pasta Salad is an irresistible blend of creamy dressing, rotisserie chicken, and fresh ingredients, making it the ideal dish for a quick and satisfying meal. Perfect for potlucks or casual gatherings, this salad is both tasty and easy to prepare!

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

Notes

For added flavor, consider using flavored rotisserie chicken.
This pasta salad can be made a day ahead of time for convenience.
Feel free to substitute ingredients based on your preference, such as using different cheeses or proteins.