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Chicken Broccoli Pasta Salad

A refreshing and satisfying meal combining tender chicken, crisp broccoli, and creamy pasta in a vibrant salad. Perfect for casual get-togethers and family picnics.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces bowtie pasta
  • 2 cups broccoli florets Blanched
  • 1 pound cooked chicken breast, diced
  • 1 cup cherry tomatoes, halved
Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup Greek yogurt (or sour cream)
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste
Toppings (Optional)
  • crumbled feta cheese or sunflower seeds For topping

Method
 

Preparation
  1. Boil a pot of salted water and cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
  2. While the pasta is cooking, bring another pot of water to a boil. Add the broccoli and let it blanch for about 2 minutes until bright green. Drain and immediately transfer to cold water to stop the cooking process.
Mixing
  1. In a large bowl, combine the cooked pasta, broccoli florets, diced chicken, and halved cherry tomatoes.
  2. In a separate bowl, mix the mayonnaise, Greek yogurt, Dijon mustard, salt, and pepper. Stir until smooth.
  3. Pour the dressing over the pasta salad ingredients and toss until everything is evenly coated.
Final Steps
  1. Let the salad chill in the refrigerator for at least 30 minutes to enhance the flavors. Serve cold and enjoy!

Notes

Leftover Chicken Broccoli Pasta Salad can be stored in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if anticipating leftovers for a longer period. It's best served cold.