Salads
This cold chicken macaroni salad delivers the perfect balance of herbed creaminess and celery crunch—no mayo required. I developed it after years of perfecting picnic-friendly dishes that stay fresh and flavorful for hours, using just the right amount of buttermilk for tangy richness without heaviness.
The secret lies in properly cooling the macaroni and chicken to maintain texture while letting flavors meld. What makes this recipe stand out is the herb-infused dressing that coats every bite—fresh dill, parsley, and chives brighten the dish while celery and red onion add satisfying crunch.
The chicken stays tender and juicy, and the pasta maintains its bite rather than turning mushy. This is the kind of salad that disappears at potlucks but feels too good to share.
By the time you're done assembling, you'll have a creamy yet light salad with layers of texture and flavor that hold up beautifully for days. The buttermilk dressing adds just enough tang to cut through the richness, while the herbs provide freshness that keeps it interesting.
It's restaurant-quality without the fuss. Perfect for summer gatherings, meal prep, or a satisfying lunch. Here's how to make it—foolproof and full of flavor.
Ingredients for cold chicken macaroni salad
Six ingredients make this herbed dressing shine—no mayo needed for perfect picnic texture.
| Ingredient | Amount | Notes |
|---|---|---|
| Short-Pasta (e.g., Cavatappi or Farfalle) 🍝 | 12 oz | Cooked al dente, cooled completely |
| Buttermilk 🥛 | 1 cup | Full-fat for best creaminess |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity variety preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Flat-leaf preferred, finely chopped |
| Fresh Chives 🌱 | 2 tbsp | Thinly sliced, for bright finish |
| Celery Stalks 🥬 | 2 whole | Thinly sliced, strings removed |
| Red Onion 🧅 | ¼ cup | Finely diced, for mild bite |
| Cooked Chicken Breast 🍗 | 2 cups | Shredded or diced, skinless |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, for brightness |
| Garlic Cloves 🧄 | 2 cloves | Minced, for subtle depth |
| Mayonnaise 🥫 | ¼ cup | Optional, for extra creaminess |
The pasta is non-negotiable for texture. Cavatappi or farfalle holds dressing best—avoid long noodles that get mushy. Cook it al dente, then shock in ice water to stop cooking. For the chicken, rotisserie chicken from the grocery store is a lifesaver (just shred it), but homemade is worth the effort. The buttermilk? Full-fat is key—low-fat turns this dressing into sad, watery glue. Grab a quart from Trader Joe's if you're unsure about brands, or use Kroger's organic if you prefer local options. Fresh herbs are a must—dill and parsley from the grocery store's refrigerated section stay fresh for days if you wrap them in damp paper towels.
No buttermilk? Plain yogurt thinned with milk works in a pinch (1 cup yogurt + 2 tbsp milk). Short on dill? Tarragon or basil at half the amount add different but delicious flavors. The celery can be baby carrots or fennel**> for a twist, but classic celery gives that signature crunch. For extra tang, add 1 tsp Dijon mustard to the dressing. The optional mayo? Duke's or Hellmann's are foolproof—just use it sparingly. And if you're meal prepping, assemble everything separately until serving to keep pasta from getting soggy.
This salad tastes even better the next day—3-4 days in the fridge is prime time. Store dressing separately until mixing to keep everything crisp. For potlucks, pack in individual containers so guests can toss their own. Freezes for up to 2 months if you portion it first. Pro tip: Add a pinch of sugar to the dressing if you want to balance the tang—trust me, it makes a difference. And if you're feeling fancy, top with toasted pine nuts or croutons right before serving.
Why You'll Love This Recipe
- No-Cook Magic: I swear by this trick—just toss the pasta and shredded chicken with buttermilk and olive oil, then let the fridge do the work. No stove, no fuss, and still packed with flavor.
- Herb-Packed Punch: That bright mix of fresh dill and parsley? It cuts through the richness of the chicken like a cool breeze. Honestly, the first bite always makes me think, "Why didn’t I eat this yesterday?"
- Picnic-Proof Perfection: Between us, this is my go-to for potlucks, tailgates, or lazy Sundays. The cavatappi holds up better than most pasta, and the buttermilk dressing keeps it creamy even after hours in a cooler.
- Budget-Friendly Leftovers: I make a double batch on Sundays—it’s cheaper than takeout, and the next day’s lunch is already sorted. The parsley keeps it fresh, so it never tastes stale, even reheated. (Yes, even on a Tuesday night.)
Step-by-step instructions for herb-infused cold chicken macaroni salad
This creamy, herb-packed salad delivers restaurant-quality texture without mayo.
Cook and Cool the Pasta Perfectly
Bring a large pot of salted water to a rolling boil and cook the 12 oz short-pasta (cavatappi or farfalle) until al dente—about 1 minute less than package instructions. This ensures it holds shape when chilled. Drain immediately and rinse under cold water to stop cooking. Spread the pasta on a baking sheet and let it cool completely before proceeding.
I always test the pasta by tasting a piece—it should have a slight bite but still be tender. Cooling completely prevents a gummy texture in the final salad. If you're short on time, spread the drained pasta on a wire rack and use a fan to speed up cooling.
Build the Herb-Oil Dressing
In a medium bowl, whisk together the 1 cup buttermilk, 0.5 cup extra-virgin olive oil, 1 tbsp lemon juice, 2 cloves minced garlic, 1.5 tsp salt, and 0.5 tsp ground black pepper until fully emulsified. The mixture should be smooth with no streaks of oil remaining.
This dressing forms the creamy base without mayo. I like to let it sit for 5 minutes before using—this allows the flavors to meld and the buttermilk to slightly thicken. The lemon juice brightens the flavors while the garlic adds subtle depth that carries through the salad.
Combine Pasta and Dressing
Add the cooled pasta to the dressing bowl and toss gently but thoroughly to coat each piece. Let it sit for 10 minutes at room temperature to absorb the flavors completely. This step ensures every bite has that creamy, herb-infused goodness.
Don't rush this process—patience here makes all the difference. After 10 minutes, give it another toss. The pasta should look glossy and evenly coated. If it looks dry, add 1-2 tablespoons of water to help distribute the dressing evenly.
Add the Crunchy Vegetable Mix
In a separate bowl, combine the 2 whole celery stalks (thinly sliced), 0.25 cup red onion (finely diced), 0.25 cup fresh dill (chopped), 0.25 cup fresh parsley (finely chopped), and 2 tbsp fresh chives (thinly sliced). Fold this mixture into the dressed pasta gently to avoid breaking the celery or parsley.
The celery provides that classic crunch while the herbs add layers of freshness. I always chop the celery and onion just before mixing to maintain their crisp texture. If you're making this ahead, hold off on adding the chives until serving—they wilt slightly when refrigerated.
Fold in Chicken and Chill
Gently fold in the 2 cups cooked chicken breast (shredded or diced) and the 0.25 cup mayonnaise (if using) until everything is evenly distributed. Transfer the salad to an airtight container and refrigerate for at least 2 hours—overnight is even better for maximum flavor development.
This chilling time is crucial for letting all the flavors meld together. When ready to serve, give it one final toss. The salad should be creamy, herby, and perfectly balanced with that celery crunch. Serve chilled with crusty bread or as a refreshing side dish.
Pro Tips For Making Cold Chicken Macaroni Salad
- COOL THE PASTA RIGHT: Drain the pasta and immediately rinse it under cold water while stirring—this stops the cooking and prevents a gummy mess. I used to skip this and ended up with a gluey salad that tasted like regret.
- CHOP HERBS FINE: Pulse fresh dill and parsley in a food processor for 3-4 seconds—just until they’re finely chopped, not paste. This distributes flavor evenly without turning the salad into a green slurry.
- SHRED CHICKEN SMALL: Cut the chicken into pea-sized pieces, not large chunks. Big pieces stay cold and chewy; small ones absorb the dressing and stay tender. (Yes, even if you’re in a hurry.)
- MIX IN THE OIL LAST: Toss the salad without the olive oil first—it coats the pasta and makes everything clump. Add the oil last, then gently fold it in with a spoon. The result? Creamy, not greasy.
Common mistakes when making this recipe
Pasta Overcooking
This is the #1 mistake I see—pasta that turns to mush when chilled. Cook your 12 oz short-pasta just 1 minute less than package instructions and always shock it in ice water immediately after draining. I've ruined many salads by skipping this step.
The goal is al dente pasta that holds its shape even when cold. For extra insurance, spread it on a baking sheet and let it cool completely before mixing. 🥗
Dressing Separation
If your buttermilk dressing separates, you've likely added ingredients too quickly or used low-fat buttermilk. Whisk vigorously for 2-3 minutes to re-emulsify, then add a splash of cold water if needed. I find letting the dressing sit for 5 minutes before using helps prevent this.
For extra stability, add 1 tsp Dijon mustard to the dressing—it acts as a natural emulsifier. Trust me, this small step makes a huge difference in texture.
Skipping the Rest Time
Rushing the 2-hour chill time is a fast track to soggy pasta and watery dressing. The flavors need time to meld, and the pasta needs to fully absorb the dressing.
I've learned this the hard way—serving this salad too soon means it tastes more like separate ingredients than a cohesive dish. If you're short on time, make the dressing and chop veggies ahead, then assemble just before serving. The wait is worth it for that perfect creamy texture. ❄️
Adding Wet Ingredients
Never add freshly cooked pasta or warm chicken directly to the salad—temperature shock causes condensation that makes everything soggy. Let all components cool completely before combining. I always keep my chicken and pasta in separate containers while they cool, then mix everything at room temperature before refrigerating.
This simple habit keeps your salad crisp for days in the fridge.
Overmixing After Chilling
After refrigerating, give the salad just one gentle toss before serving. Overmixing breaks down the celery and herbs, turning that perfect crunch into mush. I've seen people beat their salads like they're making mashed potatoes—don't be that person!
The final toss should just redistribute the dressing evenly without destroying the texture. Save the vigorous mixing for before chilling when the ingredients can handle it.
Using Stale Chicken
Day-old rotisserie chicken works great, but chicken that's been sitting in the fridge for 4-5 days turns dry and stringy. For best results, use chicken that's been cooked within 2-3 days or make your own fresh batch.
I like to shred chicken while it's still warm and let it cool on a wire rack—this helps retain moisture. If you're using leftovers, give them a quick reheat in the microwave with a splash of water to restore tenderness before adding to the salad. 🍗
Nutrition facts
Frequently asked questions about cold chicken macaroni salad
Can I make this salad ahead of time?
This salad actually tastes better after 24 hours in the fridge as flavors meld. Store all components separately until ready to assemble—keep the dressing, pasta, chicken, and veggies in separate containers. When ready to serve, combine everything and give it one final toss. For potlucks, pack ingredients in individual containers so guests can customize their own portions.
What's the best pasta shape for this recipe?
Short pasta shapes like cavatappi, farfalle, or penne work best because they hold dressing well and maintain texture when chilled. Avoid long noodles like spaghetti—they can get mushy. If you're short on time, rotini adds fun twists that catch the dressing beautifully. Just be sure to cook it al dente and cool it completely before mixing.
How do I keep the celery from getting soggy?
Add the celery and other crunchy veggies just before serving, not when you first assemble the salad. Store them separately in the fridge until the last minute. For extra crunch, slice the celery thinly and soak it in ice water for 10 minutes before adding to the salad. This keeps it crisp and prevents wilting.
Can I substitute buttermilk with something else?
Yes! Mix 1 cup plain yogurt with 2 tablespoons milk or water to mimic buttermilk's tang. For a lighter option, use 1 cup sour cream thinned with 2 tablespoons water. If you're avoiding dairy, blend 1 cup silken tofu with 1 tablespoon lemon juice and 1 tablespoon olive oil for a creamy base. The texture will be slightly different but still delicious.
How do I make this salad spicier?
Add ½ teaspoon cayenne pepper or 1 tablespoon hot sauce to the dressing for heat. For smoky depth, mix 1 teaspoon smoked paprika into the dressing or sprinkle crumbled bacon on top when serving. If you love kick, try chopped jalapeños or a dash of Cajun seasoning in the dressing. Balance the heat with extra herbs or a squeeze of lemon.