Irresistibly Easy Broccoli Chicken Pasta Salad for Summer Picnics
This Broccoli Chicken Pasta Salad is a delightful mix of textures and flavors, perfect for summer gatherings.
Equipment
- Pot
- Mixing bowl
- Whisk
Ingredients
For the Pasta
- 8 ounces rotini or farfalle for texture that holds the dressing well
For the Salad
- 2 cups fresh broccoli crown cut is ideal
- 2 cups cooked chicken shredded or diced, rotisserie chicken is a quick option
- 1 small red onion can substitute with green onions for milder flavor
- 1 cup cherry tomatoes you can also use diced bell peppers
For the Dressing
- 1 cup mayonnaise or Greek yogurt for a lighter option
- 2 tablespoons red wine vinegar or apple cider vinegar
- 1 tablespoon sugar or honey for natural sweetness
- to taste salt
- to taste pepper
Instructions
Directions
- Bring a pot of salted water to a boil. Add the rotini or farfalle, cooking until al dente (usually 8-10 minutes). Drain and rinse under cold water to cool.
- Chop the fresh broccoli into bite-sized pieces. Dice the cooked chicken, and finely chop the red onion and cherry tomatoes.
- In a bowl, combine mayonnaise, red wine vinegar, sugar, salt, and pepper. Whisk until smooth.
- In a large mixing bowl, combine the cooled pasta, chopped broccoli, chicken, red onion, and cherry tomatoes. Pour the dressing over the top, stirring gently to coat everything evenly.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 2 hours.
- Right before serving, give the salad a gentle stir to redistribute the dressing. Enjoy cold.
Notes
Optional: Garnish with fresh herbs like parsley or a sprinkle of cheese for added flavor.