If you’re on the hunt for the ultimate picnic, potluck, or make-ahead weekday lunch dish, look no further than this Chicken Broccoli Pasta Salad. It’s creamy, refreshing, and packs a satisfying balance of flavors and textures, marrying tender chicken, crisp-tender broccoli, vibrant peppers, and a tangy-creamy dressing, all twirled up with your favorite pasta. One bite and you’ll understand why this colorful salad is a staple at my family table—it’s equally at home at summer gatherings, meal prep containers, or your next big celebration.
Ingredients You’ll Need
Let’s start by gathering our ingredients—each is simple, yet essential to making our Chicken Broccoli Pasta Salad shine. Together they deliver bright colors, satisfying crunch, savory richness, and just the right creamy tang in every single forkful.
- Cooked pasta (3 cups): Rotini or bowtie pasta adds fun shape and catches all that delicious dressing in every crevice.
- Cooked chicken breast (2 cups, diced): Tender, juicy protein; rotisserie chicken works beautifully here for maximum ease.
- Fresh broccoli florets (2 cups, blanched): Quick-blanched for crisp-tender texture and vibrant green color.
- Red bell pepper (1/2 cup, diced): Sweet and slightly crunchy, these give the salad a pop of cheerful color.
- Red onion (1/2 cup, finely chopped): Adds a little bite that balances the creaminess of the dressing.
- Shredded cheddar cheese (1/2 cup): For salty richness and that classic pasta salad comfort.
- Mayonnaise (1/3 cup): The creamy base that binds all the flavors together.
- Plain Greek yogurt or sour cream (1/3 cup): Brings extra tang and lightens up the dressing.
- Apple cider vinegar (2 tablespoons): A bright, zippy note that wakes up all the other flavors.
- Dijon mustard (1 tablespoon): Just enough sharpness to cut through the richness and keep things interesting.
- Sugar (1 teaspoon): Balances the acidity and brings out those garden-fresh veggies.
- Garlic powder (1/2 teaspoon): For a mellow background flavor that ties it all together.
- Salt and black pepper: Don’t be shy! Season to taste to really make your Chicken Broccoli Pasta Salad sing.
How to Make Chicken Broccoli Pasta Salad
Step 1: Prep Your Ingredients
Start by cooking your pasta according to the package instructions until it’s just al dente. Drain well and set aside to cool. Meanwhile, blanch the broccoli florets in boiling water for 1-2 minutes, then transfer them to an ice bath to keep them a vibrant green and perfectly crisp-tender. Dice the chicken breast, red bell pepper, and red onion. Shred your cheddar cheese if it isn’t already done. Having everything prepped and ready makes the salad assembly quick and easy.
Step 2: Mix Up the Creamy Dressing
In a small bowl, whisk together the mayonnaise, Greek yogurt or sour cream, apple cider vinegar, Dijon mustard, sugar, garlic powder, plus a pinch of salt and black pepper. Whisk until completely smooth. This luscious dressing is the secret behind the craveable flavor of Chicken Broccoli Pasta Salad—creamy, tangy, and with just enough zest to make you want another bite.
Step 3: Combine the Goodies
In a large mixing bowl, combine your cooled pasta, diced cooked chicken, blanched broccoli, red bell pepper, red onion, and shredded cheddar cheese. Pour the prepared dressing over the top. Now, gently toss everything together, making sure each bite will have a little bit of everything coated in that creamy dressing. Try not to over-mix so your veggies stay crisp and the cheese doesn’t clump.
Step 4: Chill and Let the Flavors Meld
Cover the bowl and refrigerate the salad for at least an hour. This step is crucial—the cool time allows the dressing to soak into the pasta and chicken, bringing all the flavors together and making the Chicken Broccoli Pasta Salad truly irresistible.
Step 5: Taste and Adjust Before Serving
After chilling, give the salad a gentle stir and taste to see if you’d like a bit more salt or pepper. Sometimes pasta can soak up more dressing than expected—if it looks a little dry, add an extra spoonful of mayonnaise or Greek yogurt to freshen it up before serving.
How to Serve Chicken Broccoli Pasta Salad
Garnishes
A sprinkle of extra shredded cheddar or some chopped fresh parsley right before serving makes this Chicken Broccoli Pasta Salad look as delicious as it tastes. For a little crunch, try scattering some roasted sunflower seeds, sliced green onions, or even a handful of crispy cooked bacon over the top.
Side Dishes
This salad pairs beautifully with grilled meats, juicy burgers, or a platter of sandwiches. For a lighter meal, serve it alongside a big platter of sliced tomatoes and cucumbers, or some juicy watermelon wedges to make your summer feast complete.
Creative Ways to Present
To make dinner extra fun, try serving Chicken Broccoli Pasta Salad in hollowed-out bell peppers or on a bed of crisp greens. Spoon it into individual glass jars for picnic-friendly portions, or pile it high in a big, colorful serving bowl for a dramatic, buffet-style centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Broccoli Pasta Salad keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as they mingle, making the leftovers arguably even tastier than the freshly-made salad.
Freezing
While you can technically freeze Chicken Broccoli Pasta Salad, the texture of the pasta and vegetables won’t be quite as perfect after thawing. The creamy dressing may separate, so freezing is not recommended for best results. However, you can freeze the cooked chicken and blanched broccoli separately and add them to freshly made salad whenever you like.
Reheating
This salad is at its best served cold or at room temperature. If you prefer it a little warmer, let it sit out for a few minutes before serving, or zap individual portions in the microwave for just 10-15 seconds to take the chill off—just enough to enhance those creamy flavors without cooking the veggies further.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a fantastic shortcut—the flavorful, juicy meat makes this Chicken Broccoli Pasta Salad even easier to throw together on busy days. Just remove the skin and dice the meat into bite-size pieces.
How can I make this salad vegetarian?
Simply leave out the chicken and add extra veggies—like chickpeas, roasted carrots, or diced cucumbers—for a hearty and colorful vegetarian twist. You could even add some cubed tofu or marinated tempeh for extra protein.
Can I make this Chicken Broccoli Pasta Salad gluten free?
Yes! Use your favorite gluten-free pasta in place of regular rotini or bowtie. Just be careful not to overcook it, as some gluten-free pastas can become mushy if cooked too long.
What other dressings could I try?
This creamy base is classic, but feel free to experiment! Try using a light Italian vinaigrette, or swap the mayo and yogurt for avocado and lemon juice for a fresh, green twist. You can adjust the herbs and seasonings to match your favorite flavor profiles.
How far in advance can I make this salad?
Chicken Broccoli Pasta Salad is perfect for meal prepping and can be made a full day ahead—just give it a good stir and taste for seasoning right before serving. You might want to add a touch more dressing if it seems a little dry after sitting overnight.
Final Thoughts
If you’re looking to brighten up your summer gatherings or just want a lunch that’s both wholesome and crave-worthy, give this Chicken Broccoli Pasta Salad a try. There’s something so joyful about a dish that’s easy to make, endlessly versatile, and sure to disappear fast from any picnic or potluck table. Enjoy every creamy, colorful bite!
Print
Chicken Broccoli Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes (for blanching broccoli)
- Total Time: 25 minutes (plus chilling)
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Chicken Broccoli Pasta Salad is a delightful combination of tender pasta, juicy chicken, crisp broccoli, and a creamy dressing. Perfect for a light lunch or as a side dish for a summer gathering.
Ingredients
Pasta Salad:
- 3 cups cooked pasta (such as rotini or bowtie)
- 2 cups cooked chicken breast, diced
- 2 cups fresh broccoli florets, blanched
- 1/2 cup red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup shredded cheddar cheese
Dressing:
- 1/3 cup mayonnaise
- 1/3 cup plain Greek yogurt or sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Prepare Salad: In a large mixing bowl, combine the cooked pasta, chicken, blanched broccoli, bell pepper, red onion, and shredded cheese.
- Make Dressing: In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, garlic powder, salt, and pepper until smooth.
- Combine: Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
- Chill: Cover and refrigerate for at least 1 hour to let the flavors meld.
- Serve: Stir gently before serving and adjust seasoning if needed.
Notes
- This salad can be made a day in advance.
- Use rotisserie chicken for convenience.
- Add sunflower seeds or cooked bacon for extra crunch and flavor.
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