Name: Marry Me Macaroni Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
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)

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Marry Me Macaroni Pasta Salad is the ultimate crowd-pleaser, perfect for potlucks, barbecues, or simply enjoying at home. This delightful dish brings together creamy textures with vibrant bursts of flavor, all wrapped around tender elbow macaroni. It’s not just a side salad; it’s a dish brimming with personality and warmth that can easily steal the spotlight at any gathering. Imagine diving into a colorful bowl filled with juicy cherry tomatoes, rich sun-dried tomatoes, and tender chicken, all melded together with a tangy and creamy dressing that you won’t soon forget.

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 recipe during a summer barbecue, where a friend brought a similar concoction that sent taste buds dancing. I knew I had to recreate it! This Marry Me Macaroni Pasta Salad is impressively easy to whip up — in just 25 minutes, you’ll serve a plateful of goodness that will have everyone asking for seconds. Whether it’s for a busy weeknight dinner or a festive gathering, this dish is your go-to solution for satisfying hunger and delighting family and friends alike. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 25 minutes, making it perfect for last-minute potlucks.
Irresistible Flavor: Creamy, tangy, and packed with savory roasted notes from the sun-dried tomatoes.
Eye-Catching Appeal: Bright colors from fresh veggies make this dish not only delicious but also Instagram-worthy.
Flexible Serving: Great as a stand-alone meal, a side dish, or even a hearty snack.
Diet-Friendly Options: Easy to adapt to be gluten-free, dairy-free, or vegetarian if you swap a few ingredients.

Ingredients You’ll Need

12 ounces elbow macaroni: The base of your dish, offering a hearty chew and perfect for holding onto the creamy dressing. Use whole wheat for a healthier option.
½ cup (110 g) mayonnaise: It gives amazing creaminess and blends beautifully with the other flavors. You can substitute with Greek yogurt for a lighter alternative.
½ cup (115 g) sour cream: Adds tanginess to the salad. Opt for low-fat if you prefer a lighter version.
3 tablespoons whole milk: Used to thin the dressing a bit. Almond or oat milk can work here as a dairy-free option.
2 tablespoons sun-dried tomato oil, (from the jar): This oil infuses a rich flavor into your dressing, enhancing the overall taste.
2 tablespoons balsamic vinegar: Balances the creaminess with a touch of acidity. For a sweeter profile, try apple cider vinegar.
1 tablespoon tomato paste: Packs a punch in flavor, giving depth and a hint of umami.
2 teaspoons garlic, (minced): Adds a sharp kick and aromatic quality.
1 teaspoon paprika: For a mild smokiness that rounds out your dish.
1 teaspoon crushed red pepper flakes: Sprinkle in a little heat. Adjust according to your spice tolerance!
1 teaspoon kosher salt: Essential for enhancing all the flavors in your dish.
½ teaspoon black pepper: A finishing touch for a nice bite.
2 cups rotisserie chicken, (shredded): This provides protein and makes your salad filling. Feel free to use leftover chicken or chickpeas for a vegetarian take.
1 cup (110 g) sun-dried tomatoes, (packed in oil, chopped): These offer a sweet, concentrated tomato flavor that complements the creamy dressing so well.
1 cup (149 g) cherry tomatoes, (halved): Bright and juicy, adding freshness and color.
2 cups (60 g) fresh baby spinach, (roughly chopped): Gives a nice crunch and healthy boost.
1 cup (113 g) mozzarella pearls: Fun little bites that melt in your mouth. Substitute with dairy-free cheese for a vegan option.
½ cup (50 g) Parmesan cheese, (grated): Adds a savory note that elevates the entire salad.

How to Make Marry Me Macaroni Pasta Salad

Cook the Pasta: In a large pot of salted boiling water, cook 12 ounces elbow macaroni according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Let it cool completely.
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, 1 tablespoon tomato paste, 2 teaspoons minced garlic, 1 teaspoon paprika, 1 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Mix well until smooth and creamy.
Combine the Ingredients: To the bowl of dressing, add the cooled macaroni, 2 cups shredded rotisserie chicken, 1 cup sun-dried tomatoes, 1 cup halved cherry tomatoes, 2 cups chopped spinach, 1 cup mozzarella pearls, and ½ cup grated Parmesan cheese. Gently mix everything together until the pasta and veggies are completely coated in the dressing.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld beautifully.
Serve and Enjoy: Once chilled, give the salad a quick stir and taste for seasoning. Adjust with more salt or pepper, if needed. Serve chilled or at room temperature.

Storing & Reheating

Store any leftovers in an airtight container, and it will keep in the refrigerator for 3-4 days. If you want to enjoy it later, you can freeze it for up to 3 months; just be aware that the texture might change a little when thawed. To reheat, simply let it sit at room temperature for about 30 minutes and stir well before serving. If it seems a little dry, a splash of milk or a dollop of mayonnaise can help revive its creamy texture.

Chef’s Helpful Tips

Don’t overcook the macaroni; al dente is key for a perfect texture.
Chill your salad for that burst of cool flavors that everyone loves in summer salads.
Add a squeeze of lemon for a refreshing zesty kick in flavor.
Feel free to customize with other veggies like bell peppers or cucumbers; just be sure to chop them uniformly for even mixing.
Make this ahead of time! It tastes even better the next day as the flavors intensify.
If you’re veggie-loving, consider swapping the chicken for chickpeas or adding extra greens for more crunch.

By now, you should be feeling excited to whip up this delicious Marry Me Macaroni Pasta Salad. It’s everything you want in a pasta dish: creamy, flavorful, and oh-so-satisfying! So go ahead, gather those ingredients, and treat yourself and your loved ones to a delightful culinary experience. The compliments you’ll receive will be well worth the effort!

Recipe FAQs

Can I make this pasta salad ahead of time?

Absolutely! Marry Me Macaroni Pasta Salad is perfect for making ahead. Just prepare it a day in advance, as the flavors get better with time, making it even tastier.

Can I use different pasta shapes?

Definitely! While elbow macaroni is traditional, feel free to use any pasta shape you prefer. Fusilli or rotini also work great, holding onto the dressing beautifully.

How do I make this dish vegetarian?

To make this pasta salad vegetarian, simply omit the rotisserie chicken and add extra sun-dried tomatoes or even some black olives for extra flavor and substance.

What can I serve with this pasta salad?

Marry Me Macaroni Pasta Salad pairs beautifully with grilled meats, sandwiches, or as part of a buffet spread. It’s also great alongside fresh greens or crusty bread, making a complete meal.