Pasta Salad with Chicken and Broccoli in Yogurt Dressing Recipe
A hearty American-style pasta salad with chunks of chicken, crunchy broccoli, and a light yogurt-based dressing. In the US, salads like this often appear at picnics and potlucks, where everyone brings a dish to share. The flavor is creamy but not heavy, with gentle tang from the yogurt and crunch from the vegetables.
This salad is inspired by American potlucks – as filling as a main course but served cold, which makes it perfect for transporting and for sitting out on a buffet table. The creamy yogurt-and-mayonnaise dressing coats the pasta and chicken, while the broccoli, pepper and corn add crunch and color, creating a complete meal in one bowl. Thanks to the yogurt, it’s lighter than classic pasta salads made with only mayonnaise.
Chef's tips
Cook the pasta only to a light al dente – if it’s too soft, it will quickly fall apart once mixed with the dressing and the salad will lose its texture. Don’t overcook the broccoli: after a short blanching, rinse it immediately with cold water so it keeps its bright color and pleasant bite. Always taste the salad after chilling, because the flavors mellow and you often need to boost the salt, pepper or lemon juice a little at that stage.
How to serve
This is a great option for a picnic in the park, a garden barbecue or a family lunch when you don’t want to spend much time in the kitchen – just add a slice of fresh bread and a simple tomato salad. It pairs well with lemon-and-mint lemonade or a lightly dry, chilled white wine if you’re serving it at a summer dinner on the balcony. It also works perfectly as a work lunch in a lunchbox – it’s filling but not heavy.
Ingredients
- pasta short, e.g. fusilli or farfalle - 250 g
- chicken breast cut into cubes - 250 g
- broccoli cut into small florets - 1 piece
- red bell pepper diced - 1 piece
- canned sweetcorn drained - 150 g
- plain yogurt thick - 200 g
- mayonnaise - 2 tablespoons
- lemon juice freshly squeezed - 1 tablespoon
- garlic pressed - 1 clove
- vegetable oil for frying the chicken - 1 tablespoon
- salt or to taste - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- dill chopped, optional - 2 tablespoons
Preparation
- Cook the pasta in salted water according to the package instructions, but leave it slightly firm to the bite. Drain, rinse with cold water to prevent sticking, and set aside to cool.
- Drop the broccoli florets into boiling, lightly salted water for 2–3 minutes, until they turn bright green and just soften while still staying crunchy. Drain and immediately rinse with cold water to stop the cooking.
- Heat the oil in a frying pan. Add the diced chicken, season lightly with salt and fry for 6–8 minutes over medium heat, stirring, until the meat is no longer pink inside and lightly browned. Set aside to cool.
- In a large bowl, mix the yogurt, mayonnaise, lemon juice, garlic, salt and pepper. Taste the dressing and adjust the seasoning – it should be slightly tangy and well seasoned.
- Add the cooled pasta, chicken, broccoli, pepper and corn to the bowl with the dressing. Gently but thoroughly mix so the dressing coats all the ingredients.
- Finally, add the chopped dill and mix again. Place the salad in the fridge for at least 20–30 minutes so the flavors can meld.
- Before serving, stir the salad again and, if needed, adjust the seasoning with more salt and pepper.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem dobrze ją wymieszaj, bo sos może lekko się oddzielić. Najlepiej zjeść w ciągu 1–2 dni, bo makaron z czasem mięknie.
