Chicken Broccoli Pasta Salad

Chicken Broccoli Pasta Salad 1 pound (4 cups) dried Radiatore pasta 1 pound cooked seasoned chicken breast, diced into small cubes (about 2 cups) 3 cups small broccoli florets 1/2 cup golden raisins 1/2 cup diced celery 3/4 cup sliced almonds 4 scallions, diced For The Dressing 1 cup mayonnaise 3/4 cup sour cream (or plain Greek yogurt) 2 tablespoons honey 3 teaspoons Dijon mustard 1 1/2 teaspoons kosher salt 1 teaspoon dried Italian seasoning 1/2 teaspoon pepper Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking. In an extra large bowl, whisk together all the ingredients for the dressing until combined and smooth. Add in the cooked pasta, chicken, broccoli, raisins, celery, almonds, and scallions; toss to combine and coat. Enjoy right away or refrigerate until ready to serve. Notes If you cannot find Radiatore pasta, just use any type of small tubular pasta with ridges, which helps the other ingredients and dressing get caught in all the nooks and crannies, making every bite awesome. This can be made up to 24 hours in advance, but ideally not longer than that because the dressing will begin to loosen. If making it ahead of time, I recommend adding in the almonds right before serving, so they maintain their crunch. Give the salad a few good stirs to incorporate everything again.