Ingredients:

  • 12 oz (340 g) short pasta (rotini, penne, or farfalle)
  • 3 cups (about 300 g) broccoli florets, bite-sized
  • 10–12 oz (300–350 g) cooked chicken, shredded or diced (breast or thigh)
  • 1 cup (150 g) cherry tomatoes, halved (optional)
  • 1/4 cup (about 40 g) red onion, thinly sliced
  • 1/4 cup (15 g) fresh parsley, chopped
  • 1/2 cup (50 g) grated Parmesan or shredded cheddar
  • 1/2 tsp freshly ground black pepper (adjust to taste)
  • Kosher salt, about 1–1 1/2 tsp, divided (adjust to taste)
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup (120 ml) mayonnaise
  • 1/2 cup (120 g) plain Greek yogurt (or sour cream)
  • 2 tbsp (30 ml) extra-virgin olive oil
  • 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
  • 1 tsp lemon zest (optional)
  • 1 tbsp (15 g) Dijon mustard
  • 1 tbsp (15 g) honey or maple syrup
  • 1 clove garlic, minced (about 4 g)
  • 1/2 tsp salt (for dressing, adjust)
  • 1/4–1/2 tsp freshly ground black pepper (for dressing)

Instructions:

  1. Cook the pasta: bring a large pot of salted water to a boil, add pasta and cook 1–2 minutes less than package directions for al dente; reserve 1/2 cup (120 ml) pasta water, drain, rinse with cold water and set aside to cool.
  2. Blanch the broccoli: bring a pot of salted water to a boil (or use pasta water), add broccoli florets and cook 1–2 minutes until bright green and crisp-tender; transfer immediately to an ice bath or run under cold water, then drain and set aside.
  3. Prepare the chicken: roast or pan-sear seasoned chicken breasts or thighs until internal temperature reaches 165°F (74°C), then rest and slice or shred. Alternatively, use shredded rotisserie or leftover cooked chicken. Break into bite-sized pieces.
  4. Make the dressing: in a small bowl or jar, whisk together mayonnaise, Greek yogurt, olive oil, lemon juice, lemon zest, Dijon mustard, honey (or maple), minced garlic, salt, and pepper; taste and adjust for brightness, sweetness, and seasoning.
  5. Assemble the salad: in a large bowl combine cooled pasta, blanched broccoli, chicken, cherry tomatoes (if using), red onion, parsley, and grated cheese. Pour most of the dressing over the salad and toss to coat; add reserved pasta water 1–2 tbsp at a time if needed to loosen the dressing.
  6. Chill and serve: refrigerate at least 30 minutes to let flavors meld (optional). Serve cold or at cool room temperature, reserving a little dressing for serving. Garnish with extra Parmesan and red pepper flakes if desired.