Marry Me Macaroni Pasta Salad is not your average pasta salad. This vibrant dish bursts with flavor and features creamy textures that are instantly satisfying. It makes for an incredible side to any summer gathering or a comforting main dish that you can easily whip up on a weeknight. You’ll be amazed at how simple ingredients can come together and create something pining-for-more delicious.

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 Marry Me Macaroni Pasta Salad during a potluck, and let me tell you, the name is not an exaggeration! It’s that good—so good that everyone at the table was asking for the recipe. The balance of tangy, savory, and a hint of spice makes it a winner every single time. If you’re looking for something quick and delicious that leaves your guests swooning, you’ve come to the right place. Prepare to impress everyone at your next gathering!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 25 minutes—perfect for busy weeknights!
Irresistible Flavor: Creamy, tangy, and a bit of spice creates a flavor explosion.
Eye-Catching Appeal: Colorful cherry tomatoes and vibrant spinach make this dish a feast for the eyes.
Flexible Serving: Ideal for potlucks, picnics, or as a filling lunch option.
Diet-Friendly Options: Easily adaptable with your choice of proteins or veggies.

Ingredients You’ll Need

12 ounces elbow macaroni: This classic shape holds onto the creamy dressing, making every bite satisfying.
½ cup (110 g) mayonnaise: Adds creaminess and richness to the dish.
½ cup (115 g) sour cream: Enhances the creaminess while providing a tangy flavor.
3 tablespoons whole milk: Adjusts the consistency for that perfect creamy texture.
2 tablespoons sun-dried tomato oil (from the jar): Adds a rich, roasted flavor—don’t skip this!
2 tablespoons balsamic vinegar: Brings brightness and acidity that balances the creaminess.
1 tablespoon tomato paste: Deepens the tomato flavor throughout the dish.
2 teaspoons garlic (minced): For a fragrant, savory kick.
1 teaspoon paprika: Adds a mild smokiness and a lovely color.
1 teaspoon crushed red pepper flakes: Offers a subtle heat to excite the taste buds.
1 teaspoon kosher salt: Essential for enhancing all the flavors.
½ teaspoon black pepper: Adds a hint of spice.
2 cups rotisserie chicken (shredded): A great way to add protein—easy and flavorful.
1 cup (110 g) sun-dried tomatoes (packed in oil, chopped): Adds a chewy texture and concentrated tomato flavor.
1 cup (149 g) cherry tomatoes (halved): Fresh, juicy bites that brighten each serving.
2 cups (60 g) fresh baby spinach (roughly chopped): A pop of color and some nutritious greens.
1 cup (113 g) mozzarella pearls: Melty, gooey goodness that pulls everything together.
½ cup (50 g) Parmesan cheese (grated): An extra layer of cheesy goodness.

How to Make Marry Me Macaroni Pasta Salad

Cook the Elbow Macaroni: Bring a large pot of salted water to a boil and add 12 ounces of elbow macaroni. Cook until al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.
Prepare the Dressing: In a large bowl, whisk together 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 until smooth and well-combined.
Mix in the Add-ins: To the dressing, add 2 cups shredded rotisserie chicken, 1 cup chopped sun-dried tomatoes, 1 cup halved cherry tomatoes, 2 cups roughly chopped baby spinach, 1 cup mozzarella pearls, and ½ cup grated Parmesan cheese. Stir well to coat all the ingredients with the dressing.
Combine with Pasta: Add the drained macaroni to the bowl and gently fold until everything is well mixed. Taste and adjust seasoning as needed.
Chill: For best flavor, refrigerate the salad for at least 30 minutes, allowing the flavors to meld together. Serve chilled or at room temperature.

Storing & Reheating

Marry Me Macaroni Pasta Salad can be stored in an airtight container in the refrigerator for up to 3-4 days. If you’re not planning to eat it right away, it’s best enjoyed within that time frame to maintain freshness. While this dish isn’t best for freezing, you can easily prepare the components separately and combine them later. When ready to enjoy, simply give it a gentle stir; if it looks too thick, you may add a splash of milk to refresh the consistency.

Chef’s Helpful Tips

Avoid overcooking the macaroni; it should be firm to the bite for the best texture.
Be sure to taste the seasoning after mixing in all ingredients—each batch of ingredients can vary!
Letting it chill is key; the flavors deepen with time, so it’s advisable to prepare it a few hours ahead.
If you’re concerned about spice levels, start with less red pepper flakes; you can always add more if you like it hot.
Feel free to switch up the vegetables; zucchini, bell peppers, or even carrots can add crunch and color.

This Marry Me Macaroni Pasta Salad has it all—a creamy texture, tantalizing flavors, and an easy preparation that makes it a delightful addition to your recipe repertoire. Whether it’s a family dinner or a gathering of friends, this dish is bound to impress. Experiment with your favorite mix-ins, and enjoy the savory goodness!

Recipe FAQs

Can I make Marry Me Macaroni Pasta Salad in advance?

Absolutely! This pasta salad is perfect for making ahead. Just prepare it and store it in the refrigerator for up to 3-4 days before serving. The flavors continue to meld and improve with time.

How can I make this salad vegetarian?

To make the Marry Me Macaroni Pasta Salad vegetarian, simply omit the rotisserie chicken and add extra veggies such as bell peppers and cucumbers. You can also include chickpeas for added protein.

Is Marry Me Macaroni Pasta Salad gluten-free?

Yes, you can easily make this recipe gluten-free by substituting elbow macaroni with a gluten-free pasta option. Many stores offer a variety of options that hold up well in salads.

Can I omit the sun-dried tomatoes?

If you’re not a fan of sun-dried tomatoes, you can replace them with fresh or roasted bell peppers for a different flavor profile and added color. Just ensure to keep the balance of flavors by incorporating an extra splash of balsamic vinegar.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Marry Me Macaroni Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

Marry Me Macaroni Pasta Salad is a delightful mix of rotisserie chicken, sun-dried tomatoes, and a creamy dressing. This flavorful dish is perfect for a quick meal or gathering, showcasing easy prep and irresistible taste that will leave everyone wanting more.

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)

Cook Mode Prevent your screen from going dark

Instructions

Boil a large pot of salted water and cook the elbow macaroni until al dente following package directions.
Drain the macaroni and rinse it under cold water to cool, then set aside.
Prepare the dressing by whisking together mayonnaise, sour cream, milk, sun-dried tomato oil, balsamic vinegar, tomato paste, garlic, paprika, red pepper flakes, salt, and black pepper in a medium bowl until smooth.
In a large bowl, combine the cooled macaroni, shredded chicken, chopped sun-dried tomatoes, halved cherry tomatoes, roughly chopped spinach, mozzarella pearls, and grated Parmesan cheese.
Pour the dressing over the pasta mixture and toss everything until evenly coated.
Refrigerate for at least 30 minutes to enhance flavors before serving.
Stir again before serving and adjust salt and pepper to taste.

Notes

For an added kick, adjust the crushed red pepper flakes based on your spice preference.
Use leftover rotisserie chicken for a quicker preparation.
This pasta salad can be made a day ahead; just give it a good stir before serving.