There’s something about a good pasta salad that just hits the spot. Whether it’s for a summer picnic, a potluck with friends, or an easy meal prep option, this Chicken Broccoli Pasta Salad is one of those recipes that you’ll find yourself making again and again. It’s got everything you want in a salad—tender chicken, crunchy veggies, and a creamy, tangy dressing that ties it all together.
I love how simple this dish is to throw together, but it still feels hearty and satisfying. The combination of pasta, protein, and fresh vegetables makes it a well-balanced meal that’s perfect for lunch or a light dinner. And the best part? It tastes even better after sitting in the fridge for a bit, so all those flavors can really meld together.
Let’s dive into how to make this delicious, crowd-pleasing salad!
Ingredients You’ll Need
Before we get started, here’s what you’ll need to make this Chicken Broccoli Pasta Salad:
For the Salad:
- 2 cups cooked pasta (rotini, penne, or bowtie)
- 1 cup cooked, chopped chicken breast
- 1 cup broccoli florets, blanched
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup black olives, sliced
For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 garlic clove, minced
- Salt and pepper to taste
Step 1: Prepping the Ingredients
One of the best things about this recipe is how easy it is to prep. The key is to have everything chopped and ready to go before you start assembling.
Cook the Pasta
Start by cooking your pasta according to the package instructions. You want it to be al dente—firm to the bite—so it holds up well in the salad and doesn’t become mushy. Once it’s done, drain it and rinse with cold water to stop the cooking process and cool it down quickly.
Cook and Chop the Chicken
If you don’t have leftover cooked chicken, you can quickly poach or grill a chicken breast for this salad. Simply season it with a little salt and pepper, cook it through, and then chop it into bite-sized pieces. Using rotisserie chicken is another great shortcut if you’re in a hurry.
Blanch the Broccoli
Blanching the broccoli is an important step that keeps it vibrant and crisp while making it slightly tender. To do this, bring a pot of water to a boil, drop in the broccoli florets for about 30 seconds to 1 minute, and then immediately transfer them to a bowl of ice water. This stops the cooking process and keeps the broccoli bright green and crunchy.
Step 2: Assemble the Salad
Now that all your ingredients are prepped, it’s time to bring everything together!
In a large mixing bowl, combine:
✔ Cooked pasta
✔ Chopped chicken
✔ Blanched broccoli
✔ Diced red bell pepper
✔ Finely chopped red onion
✔ Chopped sun-dried tomatoes
✔ Sliced black olives
Give it all a gentle toss to evenly distribute the ingredients. At this point, it already looks colorful and fresh—but wait until we add the dressing!
How to Make the Perfect Creamy Dressing for Chicken Broccoli Pasta Salad
Now that all the fresh and flavorful ingredients are prepped and mixed together, it’s time to bring everything to life with a creamy, tangy dressing. This dressing is what ties the whole salad together, adding just the right balance of richness and acidity to complement the crisp vegetables and tender pasta.
One of my favorite things about this dressing is that it’s incredibly easy to make with just a handful of ingredients. It’s a little creamy, a little zesty, and has just a hint of sweetness to round out the flavors. Let’s get started!
Step 3: Making the Dressing
In a small mixing bowl, whisk together the following ingredients:
✔ ½ cup mayonnaise – This forms the base of the dressing, giving it that creamy texture. If you prefer a lighter option, you can substitute part or all of the mayo with Greek yogurt.
✔ ¼ cup sour cream – Adds a subtle tanginess and makes the dressing extra smooth. Again, Greek yogurt works as a great alternative here.
✔ 2 tablespoons white wine vinegar – Brings a bright, slightly tangy flavor that balances out the richness of the mayo and sour cream. If you don’t have white wine vinegar, apple cider vinegar or lemon juice can work as substitutes.
✔ 1 teaspoon sugar – Just a touch of sweetness helps round out the acidity.
✔ 1 garlic clove, minced – Fresh garlic adds a little punch of flavor. If you prefer a milder taste, you can use ¼ teaspoon of garlic powder instead.
✔ Salt and pepper to taste – Start with a little and adjust as needed.
Whisk everything together until the dressing is smooth and well combined. It should be thick enough to coat the salad without being too heavy.
Step 4: Bringing It All Together
Once the dressing is ready, pour it over the bowl of pasta, chicken, and vegetables. Using a large spoon or spatula, gently toss everything together until the dressing evenly coats all the ingredients.
At this point, the salad already looks delicious, but the key to maximizing flavor is letting it rest in the fridge. Cover the bowl and refrigerate for at least 1 hour before serving. This allows all the flavors to meld together, making every bite even tastier.
Helpful Tips for the Best Pasta Salad
- Blanching the Broccoli is Key – Don’t skip this step! It keeps the broccoli crisp and vibrant while making it easier to digest.
- Chill Before Serving – Letting the salad rest for an hour or more enhances the flavors and ensures the dressing fully coats every bite.
- Add a Crunchy Element – If you like a little crunch, toss in some toasted almonds, sunflower seeds, or croutons just before serving.
- Make It a Meal Prep Favorite – This salad keeps well in the fridge for up to 3 days, making it a great option for meal prepping.
Frequently Asked Questions About Chicken Broccoli Pasta Salad
Pasta salads are a favorite for meal prepping, potlucks, and easy lunches, but sometimes a few questions come up when making them. Here are some common questions (and answers) to help you make this Chicken Broccoli Pasta Salad perfectly every time.
How long does this pasta salad last in the fridge?
This pasta salad stays fresh for up to 3 days when stored in an airtight container in the refrigerator. The flavors actually get better as they sit, but if it starts to dry out, stir in a little extra dressing or a splash of olive oil before serving.
Can I make this salad ahead of time?
Yes! This is a great make-ahead dish. You can prepare it the night before and let it chill overnight for the best flavor. Just be sure to give it a good toss before serving.
Can I use a different type of pasta?
Absolutely! Rotini, bowtie, and penne are great choices, but you can use any short pasta that holds dressing well. Whole wheat or gluten-free pasta also works if you need a dietary swap.
What are some protein alternatives to chicken?
If you’re looking to switch things up, try using grilled shrimp, tuna, or even chickpeas for a vegetarian option.
How can I lighten up the dressing?
For a healthier dressing, swap out part or all of the mayonnaise and sour cream with Greek yogurt. This will keep the dressing creamy but lower the fat content while adding a bit of extra protein.
Can I add extra mix-ins?
Of course! Some delicious additions include:
- Cheese – Feta, shredded Parmesan, or cubed mozzarella
- Nuts or Seeds – Slivered almonds or sunflower seeds for extra crunch
- Fresh Herbs – Basil, parsley, or chives for extra freshness
Final Thoughts on This Chicken Broccoli Pasta Salad
This Chicken Broccoli Pasta Salad is everything you want in a pasta salad—creamy, flavorful, and packed with fresh ingredients. It’s easy to make, stores well, and is perfect for so many occasions, from weekday lunches to family gatherings.
Whether you follow the recipe exactly or put your own spin on it, this salad is sure to become a go-to favorite. Give it a try, and let me know how you customized it!
PrintChicken Broccoli Pasta Salad
This refreshing and flavorful pasta salad is packed with tender chicken, crisp vegetables, and a creamy dressing. Perfect for picnics, potlucks, or a light lunch, it’s a well-balanced dish with a delicious mix of textures and flavors.
Ingredients
For the Salad:
- 2 cups cooked pasta (rotini, penne, or bowtie)
- 1 cup cooked, chopped chicken breast
- 1 cup broccoli florets, blanched
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup black olives, sliced
For the Dressing:
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
In a large bowl, combine the cooked pasta, chopped chicken, blanched broccoli, red bell pepper, red onion, sun-dried tomatoes, and black olives.
In a separate small bowl, whisk together mayonnaise, sour cream, white wine vinegar, sugar, and minced garlic. Season with salt and pepper to taste.
Pour the dressing over the salad ingredients and toss until everything is evenly coated.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Notes
- Blanching the broccoli helps retain its bright color and crunch while making it easier to digest.
- For a lighter dressing, substitute Greek yogurt for part or all of the mayonnaise and sour cream.
- Add a sprinkle of feta cheese or Parmesan for an extra layer of flavor.
- Serve chilled or at room temperature for the best taste.
