It may be cooling down in other areas of the country, but summer is still holding strong with temperatures in the 80s-90s. This is more of a summer pasta salad, but it’s been on lunch & dinner rotation here and is super easy to make ahead of time for the week (my kinda meal planning).
Rotini, Broccoli & Chicken Pasta Salad
- Half box of rotini pasta, cooked
- Small head of broccoli, cooked
- 1 lb chicken, cooked & shredded or cut into bite size pieces
- 5-6 oz corn
- 4 oz aged havarti, diced
- Greek vinaigrette dressing
Cook the pasta per the box instructions and throw the broccoli in the water to cook at the same time. Cook the chicken in a pan with whatever seasoning you prefer. When those 3 ingredients are all cooked, let them cool.
Cut the cheese up into small cubes. Add the cheese & as much corn as you want to the bowl with the pasta, chicken and broccoli. Add the salad dressing and stir well. Let sit at least an hour, but overnight is best.
Short cut: If you have any rotisserie chicken or leftover chicken from another meal, cut that up and throw that in instead of cooking it.
Caesar Cardini’s light Green vinaigrette has been my favorite lately so that’s the dressing I’ve been adding to all my pasta salads and salads this summer.
Results: Personally, I think the cheese makes the pasta salad. The aged havarti has a little bite to it that tastes great with the other ingredients. I’ve made this a few times as an easy lunch or last minute dinner option and both of us have devoured it.