Ingredients
Scale
For the salad:
- 12 oz (340g) rotini, penne, or fusilli pasta
- 2 cups cooked chicken, diced or shredded (rotisserie works great!)
- 6 slices bacon, cooked until crisp and crumbled
- 2½ cups broccoli florets, chopped small
- 1 cup cherry tomatoes, halved
- ¾ cup shredded sharp cheddar cheese
- ¼ cup thinly sliced red onion (optional)
- Salt & black pepper to taste
For the dressing:
- ¾ cup mayonnaise
- 2 tbsp apple cider vinegar or lemon juice
- 1 tbsp Dijon mustard
- 1 tsp honey or maple syrup
- ½ tsp garlic powder
- ¼ tsp paprika
- Salt & pepper to taste
Instructions
- Cook pasta: Boil pasta according to package directions until al dente. Drain, rinse under cold water, and let cool completely.
- Blanch broccoli (optional but recommended): Steam or boil broccoli for 1–2 minutes until bright green and slightly tender. Rinse with cold water to stop cooking. Pat dry.
- Make dressing: Whisk mayonnaise, vinegar, mustard, honey, garlic powder, paprika, salt, and pepper until smooth.
- Combine: In a large bowl, mix cooled pasta, chicken, bacon, broccoli, tomatoes, cheese, and red onion (if using).
- Dress: Pour dressing over salad and toss gently to coat. Season with extra salt and pepper if needed.
- Chill at least 1 hour before serving to let flavors meld.
💡 Pro Tips:
– Pat ingredients dry to prevent a watery salad.
– For meal prep, store dressing separately and toss just before eating.
– Add crunch: Toss in sunflower seeds or sliced almonds before serving.
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 20 min (+ chilling) | Total Time: 1 hr 20 min
Servings: 6 | Calories: 480 | Net Carbs: 32g | Fats: 28g | Protein: 26g
Servings: 6 | Calories: 480 | Net Carbs: 32g | Fats: 28g | Protein: 26g