Description
This Chicken Broccoli Pasta Salad is a light and refreshing dish that’s perfect for picnics, potlucks, or a simple weeknight meal. Packed with tender chicken, crisp broccoli, and al dente pasta, it’s tossed in a creamy dressing for a flavorful and satisfying dish that’s easy to make.
Ingredients
Units
Scale
- For the Salad
- 3 cups cooked pasta (penne, rotini, or bowtie work well)
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets, lightly steamed or blanched
- 1/2 cup red onion, finely diced
- 1/2 cup cherry tomatoes, halved (optional)
- 1/3 cup shredded cheddar cheese (optional)
- For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt or sour cream
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- 1 clove garlic, minced
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
Instructions
- Cook the Pasta
Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside. - Prepare the Broccoli
Steam or blanch the broccoli florets for 2-3 minutes until just tender but still crisp. Immediately transfer them to a bowl of ice water to preserve their bright green color. Drain and set aside. - Mix the Dressing
In a medium-sized bowl, whisk together the mayonnaise, Greek yogurt, olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until smooth and creamy. - Assemble the Salad
In a large mixing bowl, combine the cooked pasta, chicken, broccoli, red onion, and cherry tomatoes (if using). Pour the dressing over the top and toss gently to coat all ingredients evenly. - Chill and Serve
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled and garnish with shredded cheese or fresh herbs, if desired.
Notes
- You can substitute rotisserie chicken for convenience.
- Add a handful of sunflower seeds, bacon bits, or dried cranberries for extra texture and flavor.
- For a lighter option, use all Greek yogurt in place of mayonnaise.