One night I had some broccoli that needed to be used up and a jar of leftover Caesar dressing, and I thought, why not? Tossed them together and was met with rave reviews at the dinner table.
From there it was a quick leap to adding rotisserie chicken (hello, protein) and pasta (because we never say no to a pasta salad) for a full rounded main dish or hearty side.
The dressing here isn't actually caesar, though. It’s a shortcut version using red wine vinegar in place of lemons and Greek yogurt for a protein forward creamy option, plus a hefty dose of parmesan cheese.
For a more traditional Caesar, check out my mother in law's famous Caesar Salad Recipe.
Time Saving Tip
Why make it complicated when you can use pre-made rotisserie chicken or Trader Joe’s plain chicken in this recipe to save time? Or nix the chicken and make this vegetarian, subbing in white beans as a plant based protein source.
Step by Step Instructions
- Make the Dressing. In a large bowl, whisk together the Greek yogurt, mayo, red wine vinegar, olive oil, salt, pepper, and grated garlic until smooth. Stir in the parmesan. Taste and adjust seasoning.
- Blanch the Broccoli. Bring a pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes. You want them bright green and just tender, not mushy. Immediately transfer to an ice bath (a bowl of cold water with ice) to stop the cooking. Drain well and pat dry. This step matters: soggy broccoli will water down your dressing.
- Cook and Rinse the Pasta: Cook your pasta according to package directions. Drain and rinse with cold water to stop cooking and cool it down before adding to the dressing. Rinsing also helps ensure the dressing will cling to the pasta instead of soaking into it.
- Toss it all Together: Add the cooled pasta, diced chicken, and broccoli to the bowl with the dressing. Toss well until everything is evenly coated. Top with extra parmesan and a few generous cracks of black pepper. Serve at room temp or refrigerate and serve later.
Tips, Swaps and Make It Your Way
On the pasta: I love using Goodles because they hold the dressing well and add a little extra nutrition. Brami lupini bean pasta is another great option that bumps up the protein and fiber even more. Any short pasta like rotini, cavatappi, macaroni or penne work great.
On the chicken: Rotisserie is the move for easy weeknights, but any cooked chicken works. Grilled, baked, poached, whatever you have. You could also swap in canned chicken.
On the dressing thickness: This dressing is intentionally on the thicker side so it coats well. If you're making it ahead and it tightens up in the fridge, just add 1-2 tablespoons of water, toss, and you're back in business.
To make it lighter: Use all Greek yogurt and skip the mayo. The dressing will be a little less rich, but still really good.
Add-ins worth trying: Halved cherry tomatoes, sliced caselventrano olives, diced red onion, diced peppers, pepperoncini all add flavor and texture.
Joanie's Balanced Bites
Just like my Snap Pea Pasta Salad and Tuna Pasta Salad this dish is built with plenty of protein, fiber and healthy fats for low-effort blood sugar balance.
Between the chicken, Greek yogurt, and broccoli, we have a solid nutritional backbone that keeps you satisfied. And if you use an alternative pasta like I did (we’re using Goodles curveballs here) you're adding even more of the good stuff and supporting a balanced glucose response.
If you do want to use standard pasta and you’re watching blood sugar, I’d pair it up with additional protein and fiber, like adding extra chicken (more protein) and serving it along with a salad that’s bulked up with added fiber-rich veggies or legumes like beans, avocado or a cup of mixed berries.
Browse ➡️ Blood Sugar-Friendly Recipes
Chicken Broccoli Pasta Salad Recipe
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 6 -8
- Category: Salads
- Method: Boiling
- Cuisine: American
Description
A creamy caesar-style pasta salad with tender broccoli, juicy chicken, and a tangy parmesan dressing. Ready in 30 minutes and great straight from the fridge.
Ingredients
Dressing:
- ½ cup plain Greek yogurt
- ⅓ cup mayonnaise
- ⅓ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- ½ tsp salt
- ½ tsp black pepper
- 1 clove garlic, grated
- ¾ cup freshly grated parmesan
Salad:
- 10 oz (1 ½ cups) cooked chicken, diced (leftover rotisserie works great)
- 12 oz (3 cups) broccoli florets, blanched and dried
- 8 oz (2 cups uncooked) short pasta
To finish
- ¼ cup freshly grated parmesan
- Extra black pepper
Instructions
- In a large bowl, whisk together the Greek yogurt, mayo, red wine vinegar, olive oil, salt, pepper, and grated garlic until smooth. Stir in the ¾ cup parmesan. Taste and adjust seasoning.
- Bring a pot of salted water to a boil. Add broccoli and cook 2 minutes. Transfer immediately to an ice bath, then drain and pat dry.
- Cook pasta according to package directions. Drain and rinse with cold water.
- Add the chicken, broccoli, and pasta to the dressing bowl. Toss until evenly coated.
- Top with remaining parmesan and a generous crack of black pepper. Serve immediately or refrigerate for 30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. The salad actually improves overnight as the dressing soaks in.
Nutrition facts reflect using high protein, low carb pasta
Nutrition
- Serving Size: 1
- Calories: 352
- Sugar: 1.6 g
- Sodium: 377.9 mg
- Fat: 21.2 g
- Carbohydrates: 22.3 g
- Fiber: 3.7 g
- Protein: 19.8 g
- Cholesterol: 37.4 mg
Did you make this recipe? Let me know!