Chicken Broccoli Pasta Salad

Ah, Chicken Broccoli Pasta Salad—creamy, crunchy, and packed with protein and veggies 🥦🍗🍝. Perfect for lunchboxes, potlucks, or a light dinner.

Chicken Broccoli Pasta Salad

Servings: 4–6
Time: ~30 minutes

Ingredients

• 8 oz pasta (rotini, penne, or bowtie)

• 2 cups cooked chicken, diced or shredded

• 2 cups broccoli florets (lightly steamed or blanched)

• ½ cup red bell pepper, diced

• ½ cup red onion, finely diced (optional)

• ½–¾ cup mayonnaise or Greek yogurt

• 2 tbsp Dijon mustard

• 1 tbsp lemon juice or apple cider vinegar

• ½ tsp garlic powder

• Salt & pepper to taste

• Optional: ¼ cup shredded cheddar or Parmesan cheese

Instructions

1. Cook pasta

   • Boil according to package instructions until al dente.

   • Drain and rinse under cold water to stop cooking and cool for the salad.

2. Prep broccoli

   • Steam or blanch florets 2–3 minutes until bright green and slightly tender.

   • Rinse under cold water to stop cooking.

3. Make dressing

   • In a bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, garlic powder, salt, and pepper.

4. Combine salad

   • In a large bowl, toss pasta, chicken, broccoli, bell pepper, onion, and optional cheese.

   • Pour dressing over salad and mix until evenly coated.

5. Chill & serve

   • Refrigerate at least 30 minutes for flavors to meld.

   • Adjust seasoning before serving.

Pro Tips

• Protein boost: Add hard-boiled eggs or cooked bacon.

• Crunch factor: Toss in sunflower seeds or chopped almonds.

• Healthier twist: Use Greek yogurt instead of mayo for a lighter, tangy dressing.

• Flavor tip: A little honey or maple syrup in the dressing balances flavors nicely.

If you want, I can also give a zesty, Italian-style Chicken Broccoli Pasta Salad with a light vinaigrette instead of mayo—it’s tangy, bright, and perfect for summer.