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Chicken Broccoli Pasta Salad

This Chicken Broccoli Pasta Salad features rotini pasta, tender rotisserie chicken, crunchy broccoli, and a sweet-tangy honey-Dijon dressing, making it a perfect crowd-pleaser for potlucks and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Main Course, Salad
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Main Ingredients
  • 1 lb rotini pasta
  • 2 cups diced rotisserie chicken breast leftover or store-bought
  • 3 cups broccoli florets see notes on blanching
  • 4 strips smoked bacon cooked and chopped, substitute turkey bacon if preferred
  • 1 cup mild cheddar cheese cubed, sharp cheddar for more bite
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup chopped celery
  • 3/4 cup sliced toasted almonds or chopped walnuts
  • 4 pieces green onions sliced
Dressing Ingredients
  • 1 cup mayonnaise
  • 3/4 cup sour cream Greek yogurt can replace some or all for tang
  • 2 tbsp pure honey
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp salt adjust to taste
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper

Method
 

Preparation
  1. Boil rotini according to package instructions until al dente. Drain and rinse under cold water until cool. Toss with a teaspoon of neutral oil to prevent sticking.
  2. In a large serving bowl, whisk together mayonnaise, sour cream, honey, Dijon mustard, salt, Italian seasoning, and black pepper until smooth and creamy. Taste and adjust seasoning.
Assembly
  1. To the bowl with dressing add cooled pasta, diced rotisserie chicken, broccoli florets, chopped bacon, cubed cheddar, raisins, chopped celery, sliced toasted almonds, and sliced green onions.
  2. Gently toss everything until evenly coated. If the salad seems thick, add a splash of milk to loosen the dressing. Serve immediately or chill for 30–60 minutes to let flavors meld.

Notes

Store leftovers in an airtight container for up to 3–4 days. The salad is best eaten cold; the texture holds well for a few days, though the almonds will soften over time. You can prepare the salad a day ahead—assemble it and refrigerate for flavors to meld. For a lighter dressing, use 1/2 cup mayo + 1 cup Greek yogurt.