Macaroni Pasta Salad with Chicken and Vegetables

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Ingredients (makes about 8 servings):

  • meat from 4 chicken drumsticks (I boiled frozen drumsticks for about 1 1/2 hours. This made it VERY easy to peel the meat off.)
  • 8 oz. dry elbow macaroni
  • 1/2 or 1 green bell pepper, diced
  • 1/2 of a red onion, diced
  • about 4 C. fresh baby spinach, chopped
  • olive oil
  • salt and pepper to taste

Instructions:

  1. Cook macaroni according to package (boil about 10 minutes). Rinse with cold water and drain. Put cooked macaroni noodles into a salad bowl and mix about 1 Tbsp. olive oil with them so they don’t get clumpy.
  2. Add cooked shredded/cubed chicken to the pasta.
  3. Saute the red onion and bell pepper with some olive oil on medium heat until bell peppers are softer and onions appear more translucent.
  4. Reduce heat to very low and add chopped spinach. Stir and cook about 2 minutes.
  5. Combine vegetable mixture with the pasta and chicken. Stir and add salt and pepper to taste.
  6. Serve immediately or cover and refrigerate until ready to serve if you prefer a cold pasta salad.