Chicken Broccoli Pasta Salad
40 min
|
intermediate
|
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 20 min | 40 min |
Introduction
This chicken broccoli pasta salad is fresh, colorful, and filling, with juicy seasoned chicken and crisp veggies in every bite.
A light lemony dressing with Dijon and Greek yogurt keeps it bright and tangy, perfect for meal prep, picnics, or easy weeknight dinners.
Ingredients (4 servings)
Ingredients for the Chicken
Ingredients for the Pasta Salad
Ingredients for the Light Dressing
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How to Make Chicken Broccoli Pasta Salad
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Season the chicken
Pat the chicken dry with paper towels so the seasonings stick well.
In a bowl, toss the chicken with olive oil, salt, pepper, garlic powder, onion powder, and bouillon powder.
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Cook and rest the chicken
Heat a large skillet over medium heat until hot, then add a light drizzle of oil if needed.
Cook the chicken 5 to 7 minutes per side until golden outside and 165 degrees F in the center.
Transfer to a plate and let rest at least 5 minutes before slicing or dicing.
While the chicken cooks, chop the tomatoes, bell pepper, and parsley.
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Cook and cool the pasta
Bring a large pot of salted water to a rolling boil.
Cook the farfalle according to package directions until just al dente, usually about 10 minutes.
Drain the pasta, rinse under cold water, and let it cool completely in a colander.
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Blanch and cool the broccoli
In the last 2 minutes of the pasta cooking time, add the broccoli florets to the boiling water.
Drain with the pasta, then rinse the broccoli under cold water to keep it bright and crisp.
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Whisk the light dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, Greek yogurt, and grated garlic.
Season with salt, pepper, oregano, and red pepper flakes, then taste and adjust lemon or salt if needed.
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Combine the salad ingredients
In a large bowl, combine cooled pasta, broccoli, cherry tomatoes, yellow bell pepper, and parsley.
Add the sliced or diced chicken, then drizzle on the dressing.
Toss gently until everything is lightly coated and evenly mixed.
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Chill and serve
Cover the bowl and chill the salad for at least 20 minutes so the flavors can blend.
Taste before serving and add a squeeze of lemon, extra salt, or a drizzle of oil if needed.
Substitutions
- Swap chicken with chickpeas for a vegetarian version
- Use 2 cans drained chickpeas roasted with the same spices. You still get protein, hearty texture, and great flavor.
- Use whole wheat pasta instead of regular farfalle
- Whole wheat pasta adds a slightly nutty taste and more fiber, which makes the salad feel extra satisfying.
- Replace Greek yogurt with mayonnaise or sour cream
- Mayonnaise or sour cream makes the dressing creamier and richer, with a softer tang and silky texture.
Tips
- Season pasta water well
- Use at least 1 tablespoon kosher salt per large pot of water so the pasta tastes seasoned, not flat.
- Cut chicken across the grain
- Slice the rested chicken against the grain for tender bites that feel juicy, not stringy or chewy.
- Chop vegetables evenly
- Keep the broccoli and peppers in small, similar pieces so you get a bit of everything in each forkful.
- Do not overdress the salad
- Start with about two thirds of the dressing, then add more only if the pasta looks dry after tossing.
- Make it ahead safely
- Store the salad covered in the fridge up to 3 days, and keep extra dressing separate until serving.
Nutrition Facts *
| Energy | 555 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 21 | g |
| Carbohydrates | 51 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the pasta salad from drying out in the fridge?
- Cook the pasta just to al dente and cool it before adding dressing. Stir in a spoonful of dressing right before serving.
- Can I use leftover rotisserie chicken instead of cooking my own?
- Yes, use about 3 cups chopped rotisserie chicken. Skip the raw chicken seasonings and just toss the pieces with a little olive oil and pepper.
- What if my broccoli tastes too raw in the salad?
- Make sure it blanches in the hot pasta water for at least 2 minutes. If it still feels too firm, briefly pour boiling water over the florets, then drain and cool again.
- Can I serve this warm instead of chilled?
- Yes, you can serve it slightly warm. Toss the hot pasta and broccoli with the dressing, then add the chicken and vegetables right away.
- How can I add more protein without changing the flavor much?
- Stir in extra chopped chicken or a can of rinsed white beans. They blend nicely with the dressing and keep the same fresh taste.
Serving Suggestions
This salad works nicely as a light dinner, packed lunch, or colorful side for grilled meats.
For extra flavor, sprinkle on shaved Parmesan, toasted pine nuts, or a few olives right before serving.
If you like a bit of heat, add more red pepper flakes or a chopped peperoncini for a gentle kick.
More pairings:
Reviews
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Courtney, Ashburn: Really tasty, bright pasta salad and the lemony dressing is perfect. I was confused about how much extra oil to add to the skillet and whether to rinse pasta and broccoli together. Next time I’ll add Parmesan.
: Happy you enjoyed it, Courtney! For the skillet, just add enough oil to lightly coat the bottom (about 1 tablespoon, a touch more if the pan looks dry), and yes, you can drain the pasta and broccoli together in a colander and rinse with cold water to cool them quickly; Parmesan is a great add.
Made this recipe? How did it go?
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