Grilled Chicken & Veggie Pasta Salad
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.
|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||small red onion|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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