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Broccoli and Chicken Pasta Salad

Broccoli and Chicken Pasta Salad: A Refreshing Summer Gem

This Broccoli and Chicken Pasta Salad is a colorful and nutritious dish perfect for summer gatherings or refreshing lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Farfalle pasta Any fun-shaped pasta can work well
For the Chicken
  • 1 pound Chicken breast Dice into small cubes for even cooking
For the Salad
  • 1 cup Feta cheese Can substitute with goat cheese
  • 2 cups Broccoli Use fresh florets for the best texture
  • 1 medium Red pepper Can substitute with bell pepper or cherry tomatoes
  • 2 tablespoons Shallots Can swap with red onion or scallions
  • 1/2 cup Kalamata olives Opt for a pitted variety for convenience
For the Dressing and Seasoning
  • 1/4 cup Extra-virgin olive oil High-quality enhances flavor
  • 1 teaspoon Fresh thyme/Italian spices Substitutions include basil or oregano
  • to taste Salt Adjust according to taste
  • to taste Pepper Adjust according to taste

Equipment

  • large pot
  • colander
  • wok or large skillet
  • mixing bowl

Method
 

Preparation
  1. Gather and prepare all your ingredients. Dice the chicken, chop the broccoli, slice the red pepper, and finely chop the shallots.
  2. Crumble the feta cheese and set everything aside for easy access.
Cooking
  1. In a large pot, bring salted water to a boil. Add the farfalle pasta and cook for about 10-12 minutes until al dente. Drain and rinse under cold water.
  2. In a wok, heat olive oil over medium heat. Add diced chicken, thyme, salt, and pepper. Cook for about 5 minutes until browned and cooked through. Allow to cool.
  3. In the same wok, stir-fry broccoli and shallots for about 3-4 minutes until vibrant and tender.
Combining Ingredients
  1. In a mixing bowl, combine pasta, sautéed chicken, stir-fried vegetables, red pepper, feta cheese, and olives. Fold in gently.
  2. Drizzle with olive oil, add thyme, and season with salt and pepper. Mix well.
  3. Cover and refrigerate for at least 2 hours.
Serving
  1. Stir gently before serving. Optionally drizzle more olive oil on top.
  2. Serve chilled as a refreshing meal or side dish.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

Allowing the salad to sit enhances flavor. Rinse pasta before combining to prevent mushiness. High-quality ingredients make a difference.

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