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

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By Stonyfield

• American
• Main Dishes
• Salads
• Pasta
• Summer
• Red, White, and Blue
• Parties

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 minutes

Level: Easy

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Prep: 5 minutes

Cook: 40 minutes

Yields: 6 Servings

Print Recipe

Ingredients

Dressing

• 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

Salad:

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.

Dressing:

Step 1

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