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Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
Blanch the broccoli florets in boiling water for 2 minutes, then immediately transfer to ice water to keep their bright color and crispness. Drain well.
In a large bowl, combine the cooled pasta, diced chicken, blanched broccoli, cherry tomatoes, red bell pepper, and red onion.
In a small bowl, whisk together mayonnaise or Greek yogurt, olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
Garnish with fresh herbs if desired. Chill the salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Serving and Storage Tips
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