Broccoli Chicken Pasta Salad

1. Cook the Pasta:
   – In a large pot of salted boiling water, cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2. Prepare the Vegetables:
   – While the pasta is cooking, blanch the broccoli florets in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking process. Drain again and set aside.
3. Mix the Dressing:
   – In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth and well combined.
4. Combine Ingredients:
   – In a large mixing bowl, combine the cooked pasta, diced chicken, blanched broccoli, cherry tomatoes, red bell pepper, red onion, and shredded cheddar cheese.
5. Add the Dressing:
   – Pour the dressing over the pasta salad mixture and toss gently until everything is evenly coated.
6. Chill and Serve:
   – Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with fresh parsley.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4-6

This Broccoli Chicken Pasta Salad is a colorful and nutritious dish that’s perfect for lunch or a light dinner. Enjoy the delightful crunch of fresh veggies paired with tender chicken and pasta! 🥦🍝