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 T red wine vinegar
- 2 T extra virgin olive oil
- 2 T minced fresh dill
- 1/4 t salt
- 1/4 t black pepper
- 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
Calories: 390, Calories from Fat: 90, Total Fat: 10g, Saturated Fat: 2g, Cholesterol: 55mg, Sodium: 310mg, Total Carbohydrate: 49g, Dietary Fiber: 2g, Sugars: 6g, Protein: 25g, Vitamin A: 15%, Vitamin C: 70%, Calcium: 6%, Iron: 10%
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.