Creamy Chicken Pasta Salad Recipe

Make the dressing first: 

• Whisk all of the dressing ingredients together. Taste, and add more salt/pepper/garlic/whatever you feel it needs.
• I usually add more roasted garlic and parsley. Stick the dressing in the refrigerator as you prepare the rest.

Make the pasta: 

• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, then rinse with cold water to cool.
• Pour into a large bowl. Add the chicken, tomatoes, broccoli, and pepper. Pour 3/4 cup of the dressing over the pasta salad and gently toss to combine.
• Add a little more dressing if you'd like. Leftover dressing is great on salads - store in the fridge for up to 1 week.
• Add the feta cheese and bacon and stir up the pasta salad again. Season with additional salt and pepper as desired.
• Chill for at least 2 hours and up to 1 day before serving to allow the flavors to settle. This makes great leftovers!
• Cover tightly and store in the refrigerator for up to 1 week.

Make ahead tip:

• Make the dressing a couple days in advance. Cover tightly and store in the refrigerator.
• You can make the entire pasta salad a day or two before serving as well.