Grilled Chicken & Veggie Pasta Salad
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
Prep Time: 5 MINUTES
Serves: 6
Cook Time: 40 MINUTES
Ingredients
Dressing
- 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
Salad
- 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
Instructions
- 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.
Let's Keep Cooking
There are so many ways to use Stonyfield Organic yogurt. Try using it in your favorite recipes!
Back to all recipes
Want delicious recipe ideas in your inbox?
Sign up for our newsletter to get recipe ideas in your inbox!