I know I posted a pasta salad a month or so ago, but this one is a little different. It has a creamy dressing which you would think is decadent, but isn’t. The yogurt cuts the need for mayo, and the fiber in the whole wheat pasta keeps your points down for Weight Watcher’s or South Beach. And honestly, my husband was concerned I used whole wheat pasta because we served this to guests, and he thought it would be too “earthy”. No one could tell it was whole wheat! Everybody loved it. This was based on a food network recipe that I kicked up a little bit. Enjoy!
Creamy Whole Wheat Pasta & Chicken Salad
Ingredients:
8 oz. whole wheat rotini, cooked according to package directions and cooled
1 1/4 cups 2 % plain Greek yogurt
1/2 cup mayonnaise
2 tsp. apple cider vinegar
1 tsp. Dijon mustard
1/3 cup chopped fresh dill
1 Tbsp. fresh chives, chopped
1/4 cup minced red onion
1/2 rotisserie chicken or roasted chicken, meat shredded and roughly chopped
2 stalks celery, chopped
1/2 Japanese cucumber, quartered, peeled and chopped
1 medium carrot, peeled and shredded
Freshly ground pepper and salt to taste
Directions:
First, cook your pasta, drain and toss with ice to cool down quicker. Set aside. Meanwhile, make your dressing. In a small bowl, whisk yogurt, mayo, vinegar, mustard, 1/2 the dill, chives, salt and pepper. Chill the dressing (this dressing can be done ahead of time and chilled overnight).
Toss the pasta with the cucumbers, red onion, celery, the rest of the dill, the chicken and the carrots.
Toss the creamy dressing into the pasta. Chill for 10 minutes before serving.
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