Filipino macaroni salad is the quintessential Filipino party food. It completes any get together and expect to see this delightful dish at every birthday. It’s a craving since it’s often a gathering dish, showcasing pineapple tidbits and the crunch of minced veggies. Add in poached chicken breast, and it’s a complete Filipino macaroni salad recipe that makes the perfect side to grilled and BBQ meats. If you need a potluck food idea, this may be the one.
Table of contents
What is Filipino Macaroni Salad?
A Nostalgic Holiday and Birthday Dish
I don’t think I went to any party growing up where there wasn’t this kind of chicken macaroni salad and every time I have it, it brings back some of those memories. Filipino macaroni salad always makes the list of the easiest and best Filipino party foods.
It’s the Filipino macaroni salad ingredients that bring the nostalgia and island vibes.
Start making this today, and maybe it will find a way into your holiday traditions at the gathering table.
The Perfect Side with a Sweet Island Flavor
My favorite way to have Filipino style macaroni salad is with sides of delicious Filipino bbq short rib (easy to make!), chicken skewers (inihaw), or rotisserie style chicken, and a big scoop of rice of course!
The distinct taste of pineapple pulls it together and compliments the shredded chicken.
Raisins add an extra kick of sweet and texture. These are optional, but I like a little added in.
I especially like that it isn’t smothered and overdone with mayo like some store bought deli mac salads.
This makes your mac salad stand out and helps every ingredient shine through. Winner winner chicken dinner!
Helpful Tip on the Chicken
- So for the Filipino chicken macaroni salad, save yourself some time and shred up some pre-made rotisserie chicken breast.
- Use more white meat if possible.
- If you have a bit of time, a poached chicken breast will do the trick as well and is my preferred choice.
The distinct taste of pineapple pulls it together, making it classic Filipino style, and compliments the shredded chicken.
Quick History on Filipino Macaroni Salad
Filipino macaroni salad has a rich history deeply rooted in traditional Filipino cuisine. It has become a beloved dish at Filipino gatherings, especially during holidays and birthday celebrations.
The dish reflects the fusion of Filipino flavors with influences from Spanish, American, and other indigenous Filipino ingredients.
This dish has evolved into a staple at Filipino parties, showcasing the vibrant and diverse culinary heritage of the Philippines.
The tradition of preparing and sharing Filipino macaroni salad has been passed down through generations, making it an integral part of Filipino food culture and a symbol of shared joy and togetherness. With its sweet island flavors and nostalgic appeal, Filipino macaroni salad continues to be a cherished dish, bringing people together to create lasting memories.
Ingredients for Filipino macaroni salad with Chicken
Fresh ingredients and quality mayo will elevate your Filipino macaroni salad recipe. These are the following needs:
Elbow Macaroni – Large elbows are best since they give this dish a heartiness and hold flavor inside each roni morsel. You CAN use shells too!
Chicken Breasts– Rotisserie saves time, fresh poached works too. Grab two forks to shred. I love using organic free-range chicken breast because of it’s soft texture and full-fresh flavor. I recommend only tender white meat for this dish as it balances the fats from the mayo.
Mayonnaise – A quality mayo is important. I love kinds in the glass jar. I feel it has a lot of freshness and is not altered by plastic or other packaging. Glass jarred mayo still has fluffiness and it doesn’t lose the air bubbles like squeeze bottle kinds. A high-quality brand is a must.
Carrots – I love one fresh and organic carrot. Chop it in the food processor to time save.
Celery
Red Onion – Perfect for that food processor
Green or Red Bell Pepper – Make sure it’s crisp.
Pineapple – Use a small can of crushed pineapple or chop up the juiciest fresh kind. Be sure there is some juice with the bits. You can also use fresh ripe pineapple…it has more tanginess and sweet juice.
Raisins – Red raisins work best or hey, leave them out if you don’t like raisins.
Cheese (optional) – I especially like Tillamok thick shredded cheese and just give half a handful a nice small dice to square up the shreds. I prefer this over any cheese cubes as to not overtake the taste. The cheese should compliment and be sprinkled lightly throughout.
Sea Salt – It’s less processed than table salt and retains trace minerals that add flavor and texture.
Ground Black Pepper
Equipment
Making a Filipino macaroni salad recipe is easy, but only if you have the right equipment.
- A big mixing bowl
- Soft Spatula or Wooden Spoon – This tool should be soft for folding ingredients as not to break or tear the macaroni. I use a silicone spatula and find it works well and keeps my mac in tact. Being gentle with your pasta is very important as not to disturb the integrity of the ingredients.
- Large pot for boiling elbow macaroni
- Colander
- Cutting board
- Mandolin and/or sharp knife
- Food processor for faster chopping certain ingredients
Instructions
- Cook pasta in boiling water. Add a few pinches of salt to your water. Ensure al dente texture by tasting and following package boil time instructions.
- Strain your pasta. Do NOT wash with water. Just strain and bounce the pasta around every few minutes till the pasta is dry. You can pat lightly with paper towel in addition. Add a drizzling teaspoon of cold pressed extra-virgin olive oil to help the pasta be non-stick.
- Place pasta in the refrigerator to cool while you begin to prep other ingredients.
- Use one large carrot and chop it up in your food processor or mince into tiny cube pieces.
- Grab your onion and slice off a small portion. You don’t want to overpower with the onion so less than a quarter of an onion will be enough. Finely mince.
- Grab one crispy celery root and slice lengthwise. Then hand chop with a sharp knife into little minced cubes.
- Find a vibrant red bell pepper and cut a little less than half off. Cut lengthwise. Then hand chop with a sharp smooth edge knife into little minced cubes.
- Add your mayonnaise and FOLD. Fold gently and slowly into the macaroni and mix all ingredients with the mayo.
- Add your sweet pineapple bit and raisins. Like I mentioned, omit or lessen the raisins to your liking.
- Add the cheese and gently fold in the mix. Cheese is optional.
- Take your rotisserie or poached chicken breasts and shred, shred, shred. Use two forks to pull apart and shred. Sing a song and shred away. Add the tender shredded chicken by gently folding and mixing in.
- Sprinkle your salt and pepper. Give one last fold and mix and ensure all pieces have a nice dress of mayo over it.
Voila! Now you’re ready to set your salad in the refrigerator for at least and hour then serve. Two hours or even overnight is best.
Enjoy!
Add Ins and Variations
In addition to the classic Filipino macaroni salad ingredients, these are a few variations:
- Fruity Twist: Add additional fruits like diced apples to bring a more sweet twist to the salad.
- Spicy Kick: For a hint of heat, mix in a small amount of finely chopped red chili to balance the sweetness with some spiciness.
- Creamy Cheese: Introduce small bites of creamy cheese like Edam, cheddar, or Gouda for a savory touch and extra richness.
What do I serve Filipino Style Macaroni Chicken Salad with?
My favorite meal with Filipino mac salad would be a no-fuss Filipino chicken skewers bbq, char siu pork, or rotisserie protein (It’s easy with the rotisserie chicken from the grocery store), and side of fragrant jasmine rice.
It’s classic and easy.
Since it’s usually a Filipino party food and a great potluck dish, a little mac salad and some lumpia is satisfying before the big meal is served later on.
Make it a feast and don’t forget the pancit bihon which is an iconic gathering staple. Make it elevated with Surf n’ Turf Pancit Canton.
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*BEST HEALTHY Asian Soba Noodle Salad with Chicken and Peanut Ginger Dressing*
FAQ’s
Store leftovers in a glass air-tight container and you’re good to go on leftovers for 3-4 days. Leftovers of this favorite Filipino party food are so good! Add a little spoon of mayo to waken up the flavors if needed.
Yes! This Filipino Macaroni Salad recipe can also be made without the chicken. Then sub the mayo for vegan mayo.
It’s a nice pair with your outdoor brunch grilled veges…and a glass of sauvignon blanc if you’re into it.
No because pasta contains gluten, BUT you CAN use gluten free pasta if you like.
Filipino Macaroni Salad
Equipment
- 1 big pot to boil pasta
- 1 strainer
- 1 mixing bowl
- 1 soft spatula or wooden spatula
Ingredients
- 1 bag large elbow macaroni or medium pasta shells
- 1 tsp olive oil extra virgin
- 1 1/2 cups mayonnaise high quality glass jarred
- 1 large carrot shredded
- 1 celery stalk sliced thinly
- half whole red bell pepper small diced
- 1/8 cup red onion small diced
- 3/4 cup crushed pineapple very fresh and juicy or canned; the juice should be with the 3/4 cup around the pineapple.
- 2 tbsp red raisins (optional)
- 1/4 cup cheddar cheese (optional) small diced into tiny cubes
- 2 whole chicken breast White meat. Shredded.
- 2 tsp sea salt to taste
- 2 tsp black ground pepper to taste
Instructions
- Cook pasta in boiling water. Add a few pinches of salt to your water. Ensure al dente texture by tasting and following package boil time instructions.1 bag large elbow macaroni
- Strain your pasta. Do NOT wash with water. Just strain and bounce the pasta around every few minutes till the pasta is dry. You can pat lightly with paper towel in addition.Add a drizzling teaspoon of cold pressed extra-virgin olive oil to help the pasta be non-stick. Place in the refrigerator to cool while you begin to prep other ingredients.1 tsp olive oil
- Use one large carrot and chop it up in your food processor. If you want to hand cut, slice your carrot into lengthwise sticks and then mince into tiny cube pieces.1 large carrot
- Grab your onion and slice off a small portion. You don't want to overpower with the onion so less than a quarter of an onion will be enough. Chop in the food processor or finely mince. You do not need more than two tablespoon of onion.1/8 cup red onion
- Grab one crispy celery root and slice lengthwise. Then hand chop with a sharp smooth edge knife into little minced cubes.1 celery stalk
- Find a vibrant red bell pepper and cut a little less than half off. Cut lengthwise.Then hand chop with a sharp smooth edge knife into little minced cubes.half whole red bell pepper
- Add your mayonnaise and FOLD. Fold gently and slowly into the macaroni and mix all ingredients with the mayo.1 1/2 cups mayonnaise
- Add your sweet pineapple bit and raisins. Like I mentioned, omit or lessen the raisins to your liking. Fold and mix some more.3/4 cup crushed pineapple, 2 tbsp red raisins
- Add the cheese and gently fold in the mix. Cheese is optional.1/4 cup cheddar cheese
- Take your rotisserie or poached chicken breasts and shred, shred, shred. Use two forks to pull apart and shred. Sing a song and shred away.Add the tender shredded chicken by gently folding and mixing in.2 whole chicken breast
- Sprinkle your salt and pepper. Give one last fold and mix and ensure all pieces have a nice dress of mayo over it. Voila! Now you're ready to set your salad in the refrigerator for at least an hour then serve. Enjoy!2 tsp sea salt, 2 tsp black ground pepper
Notes
- Organic and the glass jarred mayonnaise will really showcase and elevate your macaroni salad.
- Use a food processor or chopper as you can, and that will save lots of time, but remember, a nice fine chop rather than chucks brings this classic salad dish to higher levels.
- Refrigerate to connect all the flavors and serve after at least an hour of chilling.
- This dish can last up to 3-4 days in the refrigerator in an air-tight glass container.
- This dish is not freezer friendly.
- Yes, you can make this recipe kosher and vegetarian.
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