Ingredients:

  • 1 lb rotini or fusilli pasta
  • 1 lb boneless, skinless chicken breast, cooked and cubed
  • 4 cups fresh broccoli florets, bite-sized
  • 1/2 cup plain Greek yogurt
  • 1/4 cup light mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, diced
  • 1/2 cup crumbled feta cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.
  2. During the last 60 seconds of the pasta cooking time, drop the broccoli florets into the same pot.
  3. Drain pasta and broccoli in a colander and immediately rinse under cold water until completely chilled.
  4. In a small bowl, whisk together the Greek yogurt, light mayonnaise, lemon juice, and apple cider vinegar.
  5. Stir in the honey, garlic powder, salt, and pepper until the dressing is smooth.
  6. In a large mixing bowl, combine the chilled pasta, broccoli, cubed chicken, red onion, and celery.
  7. Pour the dressing over the mixture and fold gently with a spatula until evenly coated.
  8. Stir in the crumbled feta cheese and refrigerate for 1 hour before serving.