Here's a new take on pasta salad that combines slow-roasted chicken, corkscrew noodles, kid-friendly veggies, such as edamame, and a light dressing flavored with a hint of Dijon mustard. Take a shortcut on a busy night by using a store-bought bird instead of roasting the chicken yourself.
Heat the oven to 350 degrees. Line a rimmed baking sheet with foil. Season the chicken with salt and pepper and transfer it to the baking sheet. Drizzle on the lemon juice and oil, then bake the chicken until the juices run clear when pierced with a knife, about 1 hour. Transfer the meat to a plate to cool, reserving the cooking juices.
Cook the rotini according to the package instructions, adding the broccoli to the pot for the last 2 minutes. Drain, reserving ¼ cup of the water, plus 2 tablespoons if you're using a rotisserie chicken that has no cooking juices. Transfer the rotini and broccoli to a large bowl. Add the reserved cooking juices and pasta water and toss to coat the ingredients.
When the chicken has cooled, remove the skin. Pull the meat from the bone, tear it into bite-size pieces, and add it to the pasta.
In a small bowl, stir together the mayonnaise and mustard until well blended. Add the mixture, along with the remaining ingredients, to the bowl and toss well. Taste and adjust the seasoning with salt and pepper, if desired. Serves 8.
Per serving (1-1/2 cups): Calories 439 ● Total Fat 13 g ● Saturated Fat 2 g ● Cholesterol 62 mg ● Sodium 306 mg