Description
Dive into a bowl of Chicken Broccoli Pasta Salad, where every bite offers a symphony of textures and flavors. From the tender chunks of chicken and al dente pasta to the crisp broccoli and sweet, chewy sun-dried tomatoes, this salad is a feast for the senses. The creamy dressing, tangy with a hint of garlic, ties everything together in a harmonious blend that’s both satisfying and refreshing.
Ingredients
Scale
For the Salad:
- 2 cups cooked pasta (rotini, penne, or bowtie)
- 1 cup cooked, chopped chicken breast
- 1 cup broccoli florets, blanched
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup black olives, sliced
For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked pasta, chicken, broccoli, red bell pepper, red onion, sun-dried tomatoes, and black olives.
- Prepare the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, white wine vinegar, sugar, minced garlic, and season with salt and pepper to taste.
- Mix Salad and Dressing: Pour the dressing over the salad ingredients and toss until everything is well coated.
- Chill: Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
Notes
Keep dressing separate if prepping ahead.
For extra flavor, season pasta water with salt before boiling.
Add nuts or seeds just before serving to maintain crunch.
Best enjoyed within 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Dish
- Method: Boiling, Chilling
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal