Marry Me Macaroni Pasta Salad
Marry Me Macaroni Pasta Salad is not just your typical pasta dish; it’s a delightful medley of flavors that will have everyone coming back for seconds. Imagine creamy elbow macaroni enveloped in a luscious dressing that’s a perfect balance of tangy and savory. With every bite, the sun-dried tomatoes, rotisserie chicken, fresh baby spinach, and mozzarella pearls create a blissful symphony of taste and texture. It’s a dish that feels as cozy as a warm hug but also impresses like a gourmet salad from a fancy restaurant.
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I stumbled upon this recipe during a busy summer picnic season, searching for something that was not only quick to prepare but also crowd-pleasing. After trying a version of it at a friend’s barbecue, I knew I had to recreate it in my kitchen. It’s the kind of dish that effortlessly brings people together and transforms an ordinary gathering into a memorable feast. And the best part? Marry Me Macaroni Pasta Salad comes together in just about 25 minutes, making it a fantastic go-to for weeknight dinners or weekend parties.
Why You’ll Love This Recipe
- Simple & Quick: This dish comes together in just 25 minutes, perfect for last-minute gatherings.
- Irresistible Flavor: With creamy dressing and bursts of flavor from sun-dried tomatoes and rotisserie chicken, it’s truly mouthwatering.
- Eye-Catching Appeal: The vibrant colors of cherry tomatoes and fresh spinach make it visually appealing.
- Flexible Serving: Great for potlucks, BBQs, or as a standalone lunch—enjoy it any time!
- Diet-Friendly Options: Easily adaptable for gluten-free diets using specific pasta options.
Ingredients You’ll Need
- 12 ounces elbow macaroni: The classic choice that holds onto the dressing well.
- ½ cup (110 g) mayonnaise: Adds creaminess and richness to the salad.
- ½ cup (115 g) sour cream: Balances the flavors with its tangy profile.
- 3 tablespoons whole milk: Helps thin out the dressing for a nice consistency.
- 2 tablespoons sun-dried tomato oil (from the jar): This oils brings a fantastic flavor depth.
- 2 tablespoons balsamic vinegar: It contributes to a slight sweetness and acidity.
- 1 tablespoon tomato paste: Enhances the overall tomato flavor and richness.
- 2 teaspoons garlic (minced): For a fragrant and savory kick.
- 1 teaspoon paprika: Adds a hint of smokiness and color.
- 1 teaspoon crushed red pepper flakes: Offers a gentle heat that complements the creamy elements.
- 1 teaspoon kosher salt: Essential for balancing flavors.
- ½ teaspoon black pepper: Adds a subtle warmth.
- 2 cups rotisserie chicken (shredded): A convenient and flavorful protein source.
- 1 cup (110 g) sun-dried tomatoes (packed in oil, chopped): Provides a tangy and slightly chewy texture.
- 1 cup (149 g) cherry tomatoes (halved): Fresh and juicy, they brighten up the entire salad.
- 2 cups (60 g) fresh baby spinach (roughly chopped): Adds nutrition and a lovely green color.
- 1 cup (113 g) mozzarella pearls: Melty and kid-friendly—who doesn’t love cheese?
- ½ cup (50 g) Parmesan cheese (grated): A final touch that rounds out all the flavors beautifully.
How to Make Marry Me Macaroni Pasta Salad
- Cook the Macaroni: In a large pot, bring salted water to a boil. Cook 12 ounces of elbow macaroni according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prepare the Dressing: In a large bowl, whisk together 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. Add in 2 teaspoons minced garlic, 1 teaspoon paprika, 1 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Mix until well combined and creamy.
- Combine the Ingredients: Add the cooled macaroni to the bowl with the dressing. Gently fold in 2 cups shredded rotisserie chicken, 1 cup chopped sun-dried tomatoes, 1 cup halved cherry tomatoes, and 2 cups roughly chopped baby spinach.
- Add the Cheeses: Fold in 1 cup mozzarella pearls and ½ cup grated Parmesan cheese. Mix just until everything is coated in that delicious dressing.
- Chill & Serve: For the best flavor, cover the pasta salad and refrigerate for at least 30 minutes before serving to let the flavors meld together. Serve chilled or at room temperature.
Storing & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to develop as it sits! If you’re struggling with texture after a couple of days, you can add a splash of milk or extra dressing to refresh it. Although this pasta salad is best enjoyed fresh, it can be frozen in a suitable container for up to 3 months. Just remember that the fresh spinach won’t withstand freezing well, so it’s best added just before serving.
Chef’s Helpful Tips
- Don’t Overcook the Pasta: Al dente is key for a perfect bite. It should have a slight firmness that absorbs the dressing without getting mushy.
- Customize Your Dressings: Feel free to add more balsamic vinegar or even a teaspoon of Dijon mustard to enhance the flavor of your dressing.
- Mix it Up: Add other veggies like bell peppers or cucumbers if you like a crunchier texture.
- Make Ahead: Marry Me Macaroni Pasta Salad can be made a day in advance. Just keep the spinach and mozzarella separate until ready to serve.
- Taste & Adjust: It’s always a good idea to taste your dressing before you mix in all of your pasta and ingredients so you can adjust to your preferences.
One bite of Marry Me Macaroni Pasta Salad and you’ll see why it earns its name. With its creamy texture, tangy and savory flavors, and plenty of satisfying ingredients, it’s bound to become one of your go-to salads for gatherings or even a casual lunch at home. It’s easy, quick to assemble, and absolutely delicious—and I can’t wait for you to try it! Don’t shy away from playing around with this recipe; maybe throw in some black olives or using feta cheese for a Mediterranean twist. Whatever you do, you’re in for a treat!
Recipe FAQs
Can I make Marry Me Macaroni Pasta Salad ahead of time?
Absolutely! This salad can be made up to a day in advance. Just store it in the fridge, and keep the spinach and mozzarella separate until you’re ready to serve for the freshest taste.
What can I substitute for rotisserie chicken?
If you don’t have rotisserie chicken on hand, you can use leftover grilled chicken, canned chicken, or even shredded turkey. For a vegetarian option, try using chickpeas or tofu for protein.
How long will leftovers last?
Leftovers can be stored in the refrigerator in an airtight container for 3-4 days. However, the fresh veggies’ texture may change over time, so it’s best enjoyed fresh.
Can I make this pasta salad vegan?
Yes! You can use vegan mayonnaise and plant-based sour cream, and substitute the cheese with vegan variations or simply omit it. The flavors will still shine through beautifully!
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📖 Recipe Card
Marry Me Macaroni Pasta Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Description
Marry Me Macaroni Pasta Salad is a delightful mix of flavors with tender macaroni, juicy rotisserie chicken, and a creamy dressing that’s sure to impress. Perfect for a quick dinner or a flavorful side dish.
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)
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.
- Prepare the dressing by whisking together mayonnaise, sour cream, milk, sun-dried tomato oil, balsamic vinegar, tomato paste, garlic, paprika, red pepper flakes, salt, and black pepper until smooth in a medium bowl.
- In a large bowl, combine the cooled macaroni, shredded chicken, sun-dried tomatoes, halved cherry tomatoes, roughly chopped spinach, mozzarella pearls, and grated 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 added flavor, let the pasta salad sit in the refrigerator for a few hours or overnight.
Feel free to customize with additional veggies like bell peppers or cucumbers.
This pasta salad can be made a day ahead, making it a convenient option for gatherings.
Nutrition
- Serving Size: 1/6 of the salad
- Calories: 530
- Sugar: 3g
- Sodium: 800mg
- Fat: 33g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
