This Broccoli and Chicken Pasta Salad recipe is the perfect summer dish because it’s light, refreshing, and super easy to whip up. It takes less than 30 minutes to make, so you can have dinner on the table in no time! The best part about this recipe is that it’s low-carb too. So if you’re looking for a healthy meal that will fill your family up without weighing them down, then this is the dish for you!
The broccoli in this salad provides plenty of protein while also being high in fiber which means your tummy will be full but not bloated. Pairing it with pasta makes every bite delicious while also providing an abundance of carbs for energy. Add some chicken to make each bite even more filling
prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings
¾ cup sweet corn, drained
¾ cup broccoli florets
2 cups fusilli pasta
8 cherry tomatoes, halved, or more to taste
3 green onions, finely chopped
¾ cup shredded cooked chicken
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and rinse under cold water. Transfer pasta to a large bowl.
Meanwhile, fit a deep saucepan with a steamer insert. Add 2 inches of water and heat to boiling. Place broccoli in the steamer, cover, and cook until just tender, about 4 minutes. Add to the bowl with the cooked pasta.
Add chicken, corn, tomatoes, and green onions to the bowl with the pasta.
Whisk olive oil, honey, soy sauce, lemon juice, and black pepper together in a bowl. Pour dressing over pasta salad and toss to coat.
Per Serving: 218 calories; protein 13.1g; carbohydrates 36.9g; fat 3.1g; cholesterol 19.7mg; sodium 458.3mg.