Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

extra meat confetti macaroni & chicken salad

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I chose this particular name for this HEARTY MEAT FILLED PASTA SALAD, because of All of the vibrant fresh colors of the VEGETABLES I used in this salad. This recipe makes a lot, & I created it this way to share with my neighbor. Her kids does not like vegetables that much but she stated they devoured this salad. Said she had to hide a small bowl so she could have some later. It is a salad I am sure you will love too. It really could be called a meal in one. It will make a great light Spring/Summer Lunch idea. Of course you can easily divide this recipe in half, if you want to make less.

►
yield 20 to 25 depending on portion size
prep time 55 Min
cook time 1 Hr 40 Min
method Stove Top

Ingredients For extra meat confetti macaroni & chicken salad

  • 7 lb
    bone in chicken parts, seasoned & cooked till tender- i used legs & thighs
  • 3 lg
    carrots, shredded
  • 1 lg
    green bell pepper,chopped
  • 4-5 lg
    celery stalks, chopped
  • 1 lg
    yellow onion, chopped
  • 10
    mini sweet pepper, chopped assorted colors
  • 1/4-1/3 c
    balsamic vinegar
  • 2/3 c
    di jon mustard
  • 6 c
    elbow macaroni or other pasta shape of choice
  • 1 1/2 qt
    mayonnaise (good quality) or more if needed
  • 1 Tbsp
    each granulated garlic & onion not salt
  • 1 1/2 Tbsp
    coarse black pepper
  • 1/3 c
    dried chopped chive
  • 15-18 sm
    gherkin pickles, chopped
  • 1/3 c
    sugar (optional)
  • 1/3 c
    yellow mustard (was all i had)

How To Make extra meat confetti macaroni & chicken salad

  • 1
    Season the chicken parts with spices of your choice, add to a large pot, cover with water, bring to a boil and cook until meat is tender and can be pulled away from the bone easily. Remove foam from top of water as it begins to boil.
  • 2
    Allow chicken parts to cool, remove the bones, outer skin and gristle, then chop and set aside till needed.
  • 3
    While chicken cooks, chop & shred all of the vegetables.
  • 4
    Cook pasta until al Dente according to directions on package or box. I cooked mine about 8 minutes, then rinse under cold water and set aside till needed.
  • 5
    I used both Dijon and yellow mustard, with the mayonnaise plus the addition of Balsamic vinegar and Sweet gherkin pickles. Add the mustards mayonnaise to a large bowl, and using a large spoon or spatula, stir until mixture is blended together.
  • 6
    Add in the chopped chive and chopped cooked chicken, and stir till blended together.
  • 7
    Add in the rainbow of chopped and shredded veggies, and stir to blend together. Add in the cooked pasta, sugar and spices, stir till thoroughly mixed, then taste and adjust spices if needed.
  • 8
    Pour into a large container with lid, and garnish top with a few of the chopped and shredded veggies if desired, refrigerate until ready to serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT