Description
This chicken broccoli pasta salad is a hearty, healthy dish perfect for meal prep, potlucks, or weeknight dinners. Tender pasta, juicy chicken, and crisp broccoli are tossed in a creamy, tangy dressing for a dish that’s full of flavor and texture.
Ingredients
Units
Scale
Salad:
- 8 ounces pasta (rotini, penne, or bowtie)
- 2 cups broccoli florets, chopped into bite-sized pieces
- 2 cups cooked chicken, diced or shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup shredded cheddar cheese (optional)
- 1/4 cup sunflower seeds or chopped nuts (optional)
Dressing:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt (or sour cream)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (or sugar)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Boil the pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli, rinse under cold water, and set aside.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, honey, garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta and broccoli, chicken, cherry tomatoes, red onion, and any optional add-ins like cheese or nuts.
- Toss the Salad: Pour the dressing over the salad and toss until all ingredients are evenly coated.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Notes
- For extra flavor, use rotisserie chicken or grilled chicken.
- You can swap out the mayonnaise and yogurt for a vinaigrette dressing for a lighter version.
- This salad keeps well in the fridge for up to 3 days.