Marry Me Macaroni Pasta Salad is the ultimate combination of creamy, tangy, and savory flavors that make it hard to resist! Picture perfectly cooked elbow macaroni coated in a rich and luscious dressing, paired with tender rotisserie chicken, juicy sun-dried tomatoes, and vibrant fresh spinach. This dish is more than just a delightful pasta salad; it’s a symphony of textures and tastes that could easily charm anyone’s taste buds.

I first encountered Marry Me Macaroni Pasta Salad at a potluck, and let me tell you, it stole the show! As soon as I took my first bite, I felt like I’d found a secret treasure. The perfect blend of creaminess from the mayonnaise and sour cream, with hints of tang from the balsamic vinegar—and don’t get me started on those bursts of flavor from the sun-dried tomatoes. It’s a quick and easy recipe, perfect for busy weeknights or gatherings with friends. I can’t wait for you to try it!

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

Why You’ll Love This Recipe

Simple & Quick: You can whip up this delicious dish in just 25 minutes—perfect for busy days!
Irresistible Flavor: Creamy and tangy, each bite is bursting with a well-balanced harmony of flavors.
Eye-Catching Appeal: The vibrant colors from the cherry tomatoes and fresh spinach make this salad a feast for the eyes.
Flexible Serving: Perfect as a side at parties, for picnics, or as a satisfying main dish.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets by swapping out key ingredients.

Ingredients You’ll Need

12 ounces elbow macaroni: This classic pasta shape holds the dressing well and provides a satisfying chew.
½ cup (110 g) mayonnaise: Adds creaminess and richness to the salad; you can use Greek yogurt for a lighter option.
½ cup (115 g) sour cream: Contributes a tangy flavor that balances the richness of the mayonnaise.
3 tablespoons whole milk: Helps achieve the desired consistency for the dressing; feel free to use a dairy-free milk if needed.
2 tablespoons sun-dried tomato oil (from the jar): Infuses the dressing with deeper flavors—don’t skip it!
2 tablespoons balsamic vinegar: Offers a delightful tanginess that brightens the dish.
1 tablespoon tomato paste: A concentrated burst of tomato flavor enhances the overall taste.
2 teaspoons garlic, minced: Fresh garlic adds a robust, aromatic punch that elevates the salad.
1 teaspoon paprika: Adds a hint of smokiness that complements the other flavors beautifully.
1 teaspoon crushed red pepper flakes: For those who like a bit of heat, adjust to your taste.
1 teaspoon kosher salt: Enhances all the flavors—always a necessary addition in any salad.
½ teaspoon black pepper: Adds a subtle warmth and depth to the dish.
2 cups rotisserie chicken, shredded: This shortcut saves time and provides juicy, flavorful chicken.
1 cup (110 g) sun-dried tomatoes, chopped: Bursting with umami, these add sweet and savory notes.
1 cup (149 g) cherry tomatoes, halved: Freshness and juiciness that contrast the other ingredients.
2 cups (60 g) fresh baby spinach, roughly chopped: Adds color, nutrition, and a slight crunch.
1 cup (113 g) mozzarella pearls: Creamy cheese bites that complement the overall texture.
½ cup (50 g) Parmesan cheese, grated: A finishing touch of nutty flavor that ties everything together.

How to Make Marry Me Macaroni Pasta Salad

Cook the Pasta: Bring a large pot of salted water to a boil. 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. This keeps your pasta firm and prevents it from becoming mushy.
Prepare the Dressing: In a large mixing 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 creamy.
season the Dressing: Add 2 teaspoons minced garlic, 1 teaspoon paprika, 1 teaspoon crushed red pepper flakes, 1 teaspoon kosher salt, and ½ teaspoon black pepper to the mixture. Stir well for an evenly seasoned dressing.
Combine Ingredients: Add the cooked macaroni, 2 cups shredded rotisserie chicken, 1 cup chopped sun-dried tomatoes, 1 cup halved cherry tomatoes, 2 cups roughly chopped fresh baby spinach, 1 cup mozzarella pearls, and ½ cup grated Parmesan cheese to the dressing. Gently fold everything together until well-combined, ensuring each ingredient is coated in that delicious dressing.
Chill and Serve: Cover the salad and let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld. This salad is best served cold and can even be made a few hours ahead of time for convenience.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. While you can keep it at room temperature for about an hour, it’s best kept chilled. If you want to save some for later, you can freeze it in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and then give it a good stir, adding a splash of milk if it seems a bit dry.

Chef’s Helpful Tips

Always rinse the macaroni after cooking to cool it down and prevent sticking.
For creamier dressing, allow the salad to sit longer in the fridge—taste occasionally and adjust seasonings as needed.
Use leftover grilled chicken or deli turkey if you don’t have rotisserie chicken on hand.
Add a squeeze of lemon juice for freshness right before serving to brighten the flavors.
Experiment with adding other vegetables like bell peppers or cucumbers for added crunch and nutrients.

The Marry Me Macaroni Pasta Salad brings people together with its comforting flavor and satisfying textures. Whether you whip it up for a family gathering or indulge in it as a meal prep option, it’s bound to be a hit. Feel free to experiment with different ingredients and make it your own—you might even create a version that becomes a family favorite! Enjoy every last bite of this incredible salad!

Recipe FAQs

Can I make this pasta salad gluten-free?

Absolutely! Simply substitute the elbow macaroni with a gluten-free pasta of your choice, and you’ll still get the same great taste!

How can I make this salad vegetarian?

You can easily convert it to a vegetarian option by omitting the rotisserie chicken and adding more veggies or chickpeas for protein.

How long does this salad last in the fridge?

Marry Me Macaroni Pasta Salad can be stored in the refrigerator for up to three days. After a day, you may want to add a little extra dressing to refresh it.

Can I use other types of cheese?

Definitely! You can swap the mozzarella pearls for shredded cheddar or feta cheese for a different flavor profile.

More Main Dishes Recipes

Recipe Card

Marry Me Macaroni Pasta Salad

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

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Description

Marry Me Macaroni Pasta Salad is a simple yet delicious dish that combines elbow macaroni, tender chicken, and flavorful sun-dried tomatoes. Perfect for casual dinners or gatherings, this dish is not only easy to make but also brimming with irresistible flavors that you’re sure to love.

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 and cook the elbow macaroni until al dente according to package directions.
Drain and rinse the macaroni under cold water to cool, then set aside.
For the 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.
In a large bowl, combine the cooled macaroni, shredded chicken, sun-dried tomatoes, halved cherry tomatoes, chopped spinach, mozzarella pearls, and grated Parmesan cheese.
Pour the dressing over the pasta mixture and toss until 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

This pasta salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Feel free to customize the ingredients by adding your favorite vegetables or proteins!
For a richer flavor, use freshly made sun-dried tomatoes from the oven.