Yogurt makes a deliciously substitute for the mayonnaise found in most pasta salads. Use whole wheat pasta and add more veggies to make this dish even better.
| Dressing | ||
|---|---|---|
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 3 | tbsp | red wine vinegar |
| 2 | tbsp | extra virgin olive oil |
| 2 | tbsp | minced fresh dill |
| 1⁄4 | tsp | salt |
| 1⁄4 | tsp | black pepper |
| Salad | ||
| 12 | oz | rotini pasta |
| 1 | small red onion | |
| 1 | tsp | olive oil |
| 1 | large red pepper (cored and cut into quarters) | |
| 1 | large green pepper (cored and cut into quarters) | |
| 1 | lb | thin-sliced chicken breasts |
Bring a large pot of salted water to a boil. Add pasta to water and cook for about 11 minutes or until al dente; drain and rinse with cold water.
While pasta is cooking, heat gas grill or grill pan to medium-high heat. Slice red onion across equator into 1/2-inch-thick slices and secure with toothpicks.
Brush vegetables with olive oil. Grill onion and peppers for 5-8 minutes per side or until softened. Sprinkle chicken with salt and pepper and grill for 2-4 minutes per side or until internal temperature registers 160°on an instant read thermometer. Set veggies and chicken aside and let cool.
Cut chicken and veggies into bite-size pieces and mix with cooled pasta in a large bowl.
Drizzle with reserved dressing and toss well to combine. Refrigerate until ready to serve.
Whisk together yogurt, vinegar, olive oil, dill, salt and pepper; set aside until ready to use.