Creamy Broccoli Pasta Salad

Springlike weather prompted a dinner salad that allowed me to incorporate more fresh veggies into tonight's main dish and to utilize leftovers such as the cooked chicken used as the protein source in this recipe.

Obviously this is a versatile salad — add peppers, olives, cheese or use beans instead of chicken for a vegetarian entree. 

Note: double the sour cream, mayo and milk + Ranch dressing mix if you like lots of dressing or want dressing to drizzle over the plated salad. 

Creamy Broccoli & Chicken Pasta Salad      About 4 servings

3 ounces uncooked pasta (such as rotini, fusilli, etc. that will cook up to about 1 1/4 cups)

1/4 cup sour cream

1 tablespoon mayonnaise

1 tablespoon milk

2 teaspoons dry Ranch dressing mix

2 tablespoons grated Parmesan cheese

1 cloves garlic, minced

Kosher salt & pepper to taste

3/4 cup fresh broccoli florets, cut up into bite-size pieces

1/2 to 3/4 cup tomatoes – could be cherry or grape tomatoes cut in half, regular tomatoes or canned diced tomatoes, drained

1 medium carrot, shredded (about 1/2 cup)

4 or 5 green onions sliced 

About 1 cup cooked chicken, diced or shredded

1. Cook pasta al dente according to package directions. Drain and cool.
2. In a bowl, combine sour cream, mayonnaise, milk, Ranch dressing mix, Parmesan cheese and minced garlic; blend well. Taste and season with salt and pepper as needed. 
3. In a large bowl, combine broccoli tomatoes, carrots, onions and chicken.
4. Add cooked pasta and mix with veggies.
   
5. Add sour cream mixture; toss gently to mix thoroughly. Add more sour cream, mayo or milk if mixture seems taste. Taste and adjust seasoning as needed.
   
6. Serve immediately or refrigerate until serving time.
7. We served ours on a bed of fresh spinach and garnished with extra sliced green onions, cherry tomatoes and Parmesan cheese + added a few other veggies & an avocado on the side.

Recipe without photos . . .Creamy Broccoli & Chicken Pasta Salad      About 4 servings

3 ounces uncooked pasta (such as rotini, fusilli, etc. that will cook up to about 1 1/4 cups)

1/4 cup sour cream

1 tablespoon mayonnaise

1 tablespoon milk

2 teaspoons dry Ranch dressing mix

2 tablespoons grated Parmesan cheese

1 cloves garlic, minced

Kosher salt & pepper to taste

3/4 cup fresh broccoli florets, cut up into bite-size pieces

1/2 to 3/4 cup tomatoes – could be cherry or grape tomatoes cut in half, regular tomatoes or canned diced tomatoes, drained

1 medium carrot, shredded (about 1/2 cup)

4 or 5 green onions sliced 

About 1 cup cooked chicken, diced or shredded

1. Cook pasta al dente according to package directions. Drain and cool.
2. In a bowl, combine sour cream, mayonnaise, milk, Ranch dressing mix, Parmesan cheese and minced garlic; blend well. Taste and season with salt and pepper as needed. 
3. In a large bowl, combine broccoli tomatoes, carrots, onions and chicken.
4. Add cooked pasta and mix with veggies.
5. Add sour cream mixture; toss gently to mix thoroughly. Add more sour cream, mayo or milk if mixture seems taste. Taste and adjust seasoning as needed.
6. Serve immediately or refrigerate until serving time.
7. We served ours on a bed of fresh spinach and garnished with extra sliced green onions, cherry tomatoes and Parmesan cheese + added a few other veggies & an avocado on the side.