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Chicken Broccoli Pasta Salad

A creamy, tangy, and crunchy salad combining rotini pasta, rotisserie chicken, bacon, cheddar, and broccoli in a delightful dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 lb rotini pasta Cook according to package instructions.
  • 3 cups broccoli florets Bite-size pieces.
  • 2 cups diced rotisserie chicken breast Shredded works too.
Mix-Ins
  • 4 strips smoked bacon, cooked and chopped
  • 1 cup mild cheddar cheese, cubed
  • 1/2 cup raisins Or dried cranberries.
  • 1/2 cup chopped celery
  • 3/4 cup sliced toasted almonds
  • 4 pieces green onions, sliced
Dressing
  • 1 cup mayonnaise Can be substituted with Greek yogurt.
  • 3/4 cup sour cream Can be substituted with Greek yogurt.
  • 2 tbsp pure honey
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp salt
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente. Drain.
  2. Rinse the pasta under cold water to stop the cooking. Drain well and drizzle with a teaspoon of neutral oil to keep the noodles from sticking.
  3. In a large bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, salt, Italian seasoning, and black pepper until smooth.
Combine Salad
  1. Add the cooled pasta to the dressing. Fold in diced rotisserie chicken, broccoli florets, chopped bacon, cheddar cubes, raisins, chopped celery, sliced toasted almonds, and green onions.
  2. Toss gently until everything is evenly coated. Taste and adjust salt or honey if needed.
  3. Chill for at least 20–30 minutes before serving so the flavors meld.

Notes

For lighter versions, replace half the mayo with Greek yogurt. Best served chilled, and leftovers can be kept in an airtight container for 3-4 days.