➤ story by KALEA MARTÍN • photos by GRUBBANA STUDIOS
This creamy Mac salad will be the star of your next potluck, I know this for a fact because I literally it literally won me a contest at work. And because I want to spread the wealth to you all, I’ll spill the secret ingredient: chicken bouillon! I swapped the salt in my usual recipe for Knorr chicken bouillon powder and wow, what an upgrade.
Related: Homemade Kraft-Style Macaroni and Cheese Powder Recipe
The bouillon gives the dressing a richer, more savory taste that plain salt just can’t replicate. Every bite tastes like the macaroni’s been marinating for hours, even though the recipe comes together in no time. My favorite part is you don’t have to change your favorite macaroni salad recipe. Simply replace the salt with chicken bouillon powder and let it work its magic.
Don’t Knock It Til You Try It!
So, fun fact, the whole reason I came up with this was because I had the tiniest bit of leftover chicken noodle soup in the fridge, and it was basically all pasta and no broth. I decided to turn it into a macaroni salad, but when I tasted it (btw, great example why you should always taste before adding salt!) I was stopped in my tracks by the thought that it needed more of that comforting chicken noodle soup flavor. The noodles had soaked up all the broth, leaving behind just a hint of that savory taste. And that’s where the bouillon came in.
Knorr Chicken Bouillon Powder 7.9oz Jar (from $3)
Is canned soup a good substitute?
I think condensed cream of chicken soup could work in a pinch, but it isn’t my first choice. While it’s concentrated compared to regular soup, it’s still nowhere near as flavorful as chicken bouillon powder. Since it’s an actual creamy ingredient instead of a seasoning, it will also change the consistency of your dressing.
If you decide to use condensed soup, I recommend adding it a tablespoon or two at a time instead of dumping in the whole can. Too much will thin out the fresh flavors of the vegetables and make the dressing heavier than intended.
Honestly, if I had to choose between condensed soup and a ramen seasoning packet, I’d probably reach for the ramen packet first. It’s much closer to chicken bouillon in terms of concentrated savory flavor.
I’ll include both versions of the dressing below so you can choose whichever works best with what you have on hand.
A note about salt
Chicken bouillon is very salty, so think of it as a replacement for the salt in your recipe—not an additional ingredient.
I strongly recommend making the dressing exactly as written, tasting it, and only then deciding whether it needs any extra seasoning. Chances are, it won’t. Since every brand of bouillon varies slightly in saltiness, tasting as you go is always your best bet.
The great thing about this tip is that it works with just about any creamy macaroni salad recipe. Whether you make a classic deli-style version or your family’s favorite recipe, simply swap the table salt for chicken bouillon powder and enjoy the extra boost of savory flavor.
Best Macaroni Salad (Award-Winning Chicken Bouillon Version!)
Ingredients
- For the Pasta & Veggies:
1 pound (16 ounces) macaroni pasta
1 cup cherry or grape tomatoes, halved
1 medium English cucumber, diced or cut into half-moons
1/2 cup sliced black olives
1/2 cup shredded or julienned carrots
3 to 4 green onions, thinly sliced - For the Creamy Bouillon Dressing:
1 cup mayonnaise
1/4 cup sour cream (or plain Greek yogurt)
1 tablespoon apple cider vinegar (or lemon juice)
1 tablespoon Dijon mustard
1 to 1½ teaspoons granulated chicken bouillon powder (replaces the salt)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly cracked black pepper
Optional: pinch of sugar to balance the acidity - 🥣 Modification: Swapping Bouillon for Condensed Soup
If you’d like to use condensed cream of chicken soup instead of chicken bouillon powder, use this adjusted dressing:
1/2 cup condensed cream of chicken soup (undiluted)
3/4 cup mayonnaise
2 tablespoons sour cream (or plain Greek yogurt)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt, or to taste
1/2 teaspoon freshly cracked black pepper
Directions
- Cook & Cool the Pasta
Bring a large pot of water to a rolling boil.
For an even bigger flavor boost, stir 1 tablespoon of chicken bouillon powder into the pasta water before adding the rotini. This lightly seasons the pasta from the inside out and adds another layer of savory flavor.
Cook the pasta for 1 to 2 minutes past al dente. Slightly softer pasta absorbs creamy dressing better after chilling without becoming mushy.
Drain completely and rinse under cold water to stop the cooking process. Be sure to drain the pasta well so excess water doesn’t dilute the dressing. - Whisk the Secret Dressing
In a medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard until smooth.
Add the chicken bouillon powder, garlic powder, onion powder, and black pepper. Continue whisking until the bouillon has dissolved into the dressing.
Give it a taste. The dressing should taste bold and slightly more seasoned than you’d expect, since the pasta will mellow the flavor once everything is combined. - Combine & Toss
In a large bowl, combine the cooled rotini, tomatoes, cucumber, olives, carrots, and green onions.
Pour the dressing over the top and gently fold until every spiral of pasta and every vegetable is evenly coated. Be gentle so the tomatoes stay intact. - Chill & Serve
Cover and refrigerate for at least one hour before serving. This resting time allows the pasta to absorb the dressing and gives all of the flavors time to meld together.
Before serving, give the salad another stir. If the pasta has absorbed some of the dressing, mix in an extra tablespoon of mayonnaise or a splash of milk until it’s nice and creamy again.
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