Ingredients:

  • 1 pound (450g) rotini pasta
  • 1 large head of broccoli, cut into bite-sized florets (approx. 4 cups)
  • 2 cups cooked chicken breast, diced (about 1 pound or 450g)
  • ½ cup red onion, finely diced
  • ½ cup toasted slivered almonds
  • ½ cup crumbled cooked bacon (optional)
  • 1/4 cup dried cranberries or craisins
  • 1 cup shredded cheddar cheese
  • 1 cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon black pepper
  • Salt to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water.
  2. Steam or blanch the broccoli florets until bright green and slightly tender-crisp (about 3-4 minutes). Immediately plunge into ice water to stop cooking and maintain color. Drain well.
  3. In a small bowl, whisk together all dressing ingredients until smooth and creamy. Adjust seasoning to taste.
  4. In a large mixing bowl, combine the cooked pasta, broccoli, chicken, red onion, almonds, bacon (if using), cranberries, and cheese.
  5. Pour the dressing over the salad and gently toss to coat evenly.
  6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.