Ingredients
- 2 cups uncooked elbow macaroni
- 1/2 cup mayonnaise
- 3 tablespoons chili sauce
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/4 cup sliced green onions
- 1/2 cup cooked chicken breast, diced (optional)
Instructions
- Cook macaroni according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a medium bowl, whisk together mayonnaise, chili sauce, lemon juice, salt, and black pepper until smooth.
- In a large bowl, combine cooled macaroni, cherry tomatoes, shredded lettuce, shredded carrots, and green onions.
- Pour dressing over the salad and toss gently to coat evenly.
- Add diced chicken breast if using and mix gently.
- Refrigerate for at least 30 minutes to allow flavors to blend.
- Taste and adjust seasoning if needed before serving. Serve chilled.
Notes
- Add lettuce just before serving to keep it crisp.
- Rinse pasta with cold water to stop cooking and prevent sticking.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Customize with additional vegetables like cucumbers or bell peppers.
- Not suitable for freezing as vegetables may become watery.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 25 mg
