Ingredients:

  • 8 oz (225 g) rotini or fusilli pasta
  • 2 cups (150 g) broccoli florets, chopped
  • 2 cups (300 g) cooked chicken breast, diced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/2 cup (75 g) red onion, finely chopped
  • 1/2 cup (75 g) shredded cheddar cheese
  • 1/4 cup (30 g) fresh parsley, chopped (optional)
  • 1 cup (240 ml) plain Greek yogurt
  • 1/4 cup (60 ml) mayonnaise
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 g) Dijon mustard
  • 1/2 tsp (2 g) garlic powder
  • Salt and black pepper, to taste

Instructions:

  1. Bring salted water to a boil in a large pot.
  2. Add pasta and cook according to package instructions until al dente.
  3. Reserve 1/2 cup of pasta water, then drain and rinse pasta under cold water.
  4. In the same pot of boiling water, add broccoli florets and cook for 2-3 minutes until vibrant green.
  5. Immediately transfer to an ice bath to stop cooking, then drain.
  6. In a large bowl, combine Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, and garlic powder.
  7. Whisk until smooth, then season with salt and black pepper to taste.
  8. In the same bowl, add cooked chicken, pasta, blanched broccoli, cherry tomatoes, red onion, and cheddar cheese.
  9. Drizzle with reserved pasta water if dressing is too thick.
  10. Gently toss until everything is well coated.
  11. Cover and refrigerate for at least 30 minutes for flavors to meld.
  12. Serve cold, garnished with fresh parsley if desired.