Broccoli Pasta Salad
Broccoli salad turned into a healthy, high-protein lunch. Prep this crunchy and satisfying broccoli pasta salad, and enjoy a nourishing grab-and-go lunch all week long.
Servings: 4 servings
Equipment
- small pot
- medium mixing bowl or large measuring cup
Ingredients
Broccoli Pasta Salad
- 1 cup dry orzo
- 2 cups small diced rotisserie chicken skin and bones removed
- 4 slices cooked bacon chopped small (roughly ⅓ cup)
- 1 head broccoli chopped small (roughly 3 cups)
- ¼ medium red onion diced small
- ⅓ cup crumbled feta
- ¼ cup dried cranberries
- ¼ cup sunflower seeds
Creamy Yogurt Dressing
- ⅓ cup plain greek yogurt
- ⅓ cup olive oil
- 2 Tbsp apple cider vinegar
- ½ Tbsp dijon mustard
- 2 Tbsp honey
- 2 cloves cloves garlic minded
- black pepper to taste
- ½ tsp salt
Instructions
- Cook pasta: Cook orzo in heavily salted water according to package directions. Immediately rinse under cold water after cooking. Drain, and add to your large mixing bowl.
- Prepare salad: Add remaining ingredients for pasta salad to the same mixing bowl.
- Make dressing: In a separate bowl or measuring cup, add all ingredients for the creamy dressing. Whisk until smooth.
- Combine: Pour dressing over pasta salad. Toss to combine. Taste, and adjust salt as desired. Enjoy immediately, or portion and refrigerate for later.
Notes
- Make sure to fully cool and rinse your pasta before adding to the mixing bowl. This will prevent the noodles from sticking together, and make sure the dressing doesn’t get absorbed too quickly!
Nutrition
Calories: 630kcal | Carbohydrates: 52g | Protein: 38g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.04g | Cholesterol: 82mg | Sodium: 890mg | Potassium: 908mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1036IU | Vitamin C: 138mg | Calcium: 188mg | Iron: 3mg