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A plate of chicken macaroni pasta salad made with sweetened condensed milk.

Chicken Macaroni Pasta Salad

This Chicken Macaroni Pasta Salad is made with a creamy and sweet dressing and loaded with chopped chicken, bell pepper, red onions, hard-boiled eggs, and matchstick carrots.
Servings: 15 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes

Ingredients
 

Dressing

  • 1 ½ cups mayonnaise
  • ½ cup sweetened condensed milk
  • 14 ounce can crushed pineapple well drained and a bit of juice reserved
  • ½ cup sweet pickle relish

Pasta Salad

  • 1 pound uncooked elbow macaroni cooked until al dente according to package directions
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced
  • 1 cup matchstick carrots
  • 1/2 cup baby peas
  • 6 hard-boiled eggs peeled and coarsely chopped
  • 1 cup Velveeta Cheese cubed small
  • 1/2 medium red onion diced

Instructions
 

  • Prepare the Dressing: In a large mixing bowl combine the mayonnaise and sweetened condensed milk with the crushed pineapple and pickle relish. If needed, add some of the reserved pineapple juice to the dressing to get the desired consistency.
    1 ½ cups mayonnaise, ½ cup sweetened condensed milk, 14 ounce can crushed pineapple, ½ cup sweet pickle relish
  • Assemble the Salad: To the dressing, add the cooked macaroni, chicken, hard boiled eggs, carrots, cheese, peas, and onions, tossing gently to combine with the dressing.
    1 pound uncooked elbow macaroni, 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded or diced, 1 cup matchstick carrots, 1/2 cup baby peas, 6 hard-boiled eggs, 1 cup Velveeta Cheese, 1/2 medium red onion

Notes

Unless you're feeding an army or have teenage sons, you may want to cut this recipe in half - it feeds ALOT and the leftovers almost seem to multiply.
This pasta salad will keep in an airtight container in the fridge for 3-5 days, and it will still taste creamy and delicious.
When we have leftover grilled or smoked chicken leftover, I like to use it in this recipe. You can substitute any cooked meat for the chicken in this recipe, such as shredded pork, sliced steak, or diced salmon.

Nutrition

Calories: 334kcalCarbohydrates: 41gProtein: 17gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 108mgSodium: 583mgPotassium: 383mgFiber: 2gSugar: 16gVitamin A: 1886IUVitamin C: 6mgCalcium: 148mgIron: 1mg
Tried this recipe?Let us know how it was!