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. Grilled Chicken & Veggie Pasta Salad Go to recipes By Stonyfield American SaladsYogurt 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 Print RecipeIngredientsDressing1 c Stonyfield Organic Whole Milk Plain Yogurt3 T red wine vinegar2 T extra virgin olive oil2 T minced fresh dill1/4 t salt1/4 t black pepper Salad12 oz rotini pasta1 small red onion1 t olive oil1 large red pepper (cored and cut into quarters)1 large green pepper (cored and cut into quarters)1 lb thin-sliced chicken breastsdirectionsSalad:Step 1Bring 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 2While 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 3Brush 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 4Cut chicken and veggies into bite-size pieces and mix with cooled pasta in a large bowl.Step 5Drizzle with reserved dressing and toss well to combine. Refrigerate until ready to serve.Dressing:Step 1Whisk together yogurt, vinegar, olive oil, dill, salt and pepper; set aside until ready to use.