Grilled Chicken & Veggie Pasta Salad

By Stonyfield

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.

Ready In: 45 mins

Level: Easy

Prep: 5 mins

Cook: 40 mins

Yields: 6 Servings



  • 1 c Stonyfield Organic Whole Milk Plain Yogurt
  • 3 T red wine vinegar
  • 2 T extra virgin olive oil
  • 2 T minced fresh dill
  • 1/4 t salt
  • 1/4 t black pepper

  • Salad

  • 12 oz rotini pasta
  • 1 small red onion
  • 1 t 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
  • directions


    Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Cut chicken and veggies into bite-size pieces and mix with cooled pasta in a large bowl.

    Step 5

    Drizzle with reserved dressing and toss well to combine. Refrigerate until ready to serve.


    Step 1

    Whisk together yogurt, vinegar, olive oil, dill, salt and pepper; set aside until ready to use.

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