This Chicken & Broccoli Pasta Salad is a vibrant, veggie-packed summer dish with no mayo! Tossed in olive oil, it features tender chicken, al dente broccoli, crisp red bell pepper, onion, fresh basil, and creamy feta for a simple yet irresistible bite.
This Chicken & Broccoli Pasta Salad is the kind of dish that makes you sneak into the kitchen for a midnight bite or playfully argue over who got the bigger serving. It’s a nostalgic recipe from my childhood—one my friend’s mom always made when she knew I was coming over. There was something about it that made it impossible to stop eating! Over time, I’ve put my own spin on it, adding feta cheese and fresh basil for even more flavor. Simple, fresh, and downright addictive!
The Golden Dressing
The dressing for this pasta salad is simply good quality extra-virgin olive oil, and that’s it! The best bottles are usually dark greenish and show you the production date. You’ll pay a bit more, but the difference is tremendous! With this fresh olive oil, everyone will ask you what the dish’s secret is. For ages, people have marinated and conserved their food in this golden liquid; it is simply the best!
A Meal that Gains in the Fridge
Also, this salad becomes better the longer it stays in the fridge. All the flavours mix well then, so it’s one of those few meals that gets better over time. Another plus of this recipe is that once it is done, you have it for a while—lunch for the kids, for example. You’ll see; soon, your kids’ little friends will ask you for it, just like I did!
Storage
This pasta salad keeps well in the fridge for about three days. It is excellent for summer lunches, picnics, potlucks, parties or by-the-pool dishes.
Variations
Sometimes, I add a few Kalamata olives to give it an extra sunny punch. Other times, I switch the onions for fresh scallions. It’s a meal that is easy to customize to your taste! The essential elements are the marinated chicken bits, feta, and broccoli; the rest is up to you!
To Serve with
Here are a few drinks that would complement this pasta salad well:
- Tamarind Iced Tea
- Peruvian Chicha Morada
- Brazilian Lemonade (Limanada Suica) – Little Nomads Recipes
So, let’s make that pasta salad!
Chicken & Broccoli Pasta Salad
Ingredients
- 400 g penne (could be fusilli, farfalle, etc.)
- 2 chicken breasts (cut into small bites)
- 200 g feta cheese (cut into small cubes)
- 1 red bell pepper (cut into small pieces)
- 1 onion (cut into small pieces)
- 1 broccoli (cut into small florets)
- fresh basil leaves
Marinade
- 2 tbsp thyme ( or herbes de Provence)
- 50 ml olive oil (good quality extra-virgin)
- salt and pepper
Instructions
- Cut the chicken into small pieces and let marinated for minimum an hour up to a night in the refrigerator.
- Cook the pasta following directions, drain it and rinse it in cold water.
- In a big pan or wok, at medium-high heat, cook the chicken until golden.
- Reserve.
- In the same pan or wok, cook the broccoli at medium-high heat for 2 minutes before adding the remaining veggies and 3 tbsp of water. Cook for 3-4 minutes or until cooked but still firm.
- Once the veggies are cooked, add the pasta, veggies and chicken in a big bowl and let it cool for 10 minutes.
- Add the rest of the ingredients: feta, fresh basil, salt and pepper; mix with some extra olive oil.
Notes
Nutrition
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11 Comments
Looks delicious – and I especially love the big, chunky veggies. Yum!
Thanks !
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This sounds delicious! I love the addition of the fresh basil, I always seem to have so much of it in my garden!! Yum yum!
Looks so good! I love anything Mediterranean. Can’t wait to try it!
Love the use of feta cheese. Yum!
I have all these ingredients at home! Guess I know what I’m making for dinner!
Be careful… it’s highly addictive!
Love the chunkier vegetables in this dish and looks simply delicious!!
That pasta salad looks incredibly filling. Like it has all the good stuff that I want and nothing else!
Danielle | http://www.FollowMyGut.com
Be careful… It s highly addictive.