About this recipe:This salad is packed full of flavour and texture. It's also simple to make. Chicken is tossed with pasta, ham, cheese and broccoli in a creamy dressing. Serve as a side dish, main course or pop into packed lunches.
450g farfalle (bow tie) pasta
275g cooked chicken, cubed
275g fully cooked ham, cubed
265g Gruyere cheese, cubed
90g broccoli florets
4 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons distilled malt vinegar
2 tablespoons chopped onion
125ml olive oil
4 tablespoons caster sugar
1/2 teaspoon garlic salt
2 tablespoons chopped parsley
4 tablespoons grated Parmesan cheese
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Combine pasta, chicken, ham, cheese and broccoli in a large bowl. Set aside.
Blend honey, mayonnaise, mustard, vinegar, onion, olive oil, sugar and garlic salt in a liquidiser. Stir in parsley.
Toss dressing into the pasta, reserving 125ml of dressing. Chill salad and reserved dressing in the refrigerator for at least 1 hour. Stir in the remaining dressing and Parmesan cheese before serving.