Grilled Chicken & Veggie Pasta Salad

Yogurt makes a delicious substitute for mayonnaise found in most pasta salads. Try it in this savory grilled chicken and veggie pasta salad!

Stonyfield Organic Whole Milk Probiotic Yogurt, Plain, 32 oz.; Multi-Serving

Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

Prep Time: 5 MINUTES

Serves: 6

Cook Time: 40 MINUTES

1 cup Stonyfield Organic Whole Milk Plain Yogurt or Stonyfield Organic Greek Plain Whole Milk 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: 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.
Dressing: Whisk together yogurt, vinegar, olive oil, dill, salt and pepper; set aside until ready to use.

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There are so many ways to use Stonyfield Organic yogurt. Try using it in your favorite recipes!

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