Grilled Chicken & Veggie Pasta Salad

Grilled Chicken & Veggie Pasta Salad

Prep Time: 5 MINUTES

Serves: 6

Cook Time: 40 MINUTES



  • 1 cup Stonyfield Organic Whole Milk Plain 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


  • 12 oz rotini pasta
  • 1 small red onion
  • 1 tsp 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
  1. 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.
  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.
  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.
  4. Cut chicken and veggies into bite-size pieces and mix with cooled pasta in a large bowl.
  5. Drizzle with reserved dressing and toss well to combine. Refrigerate until ready to serve.
  6. Dressing: Whisk together yogurt, vinegar, olive oil, dill, salt and pepper; set aside until ready to use.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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