Mixed Grains Yellow Pasta Salad
This pasta salad is a great way to incorporate whole grains without sacrificing taste. It is the perfect balanced meal, combining chicken, veggies and grains—all brought together with a creamy yogurt dressing that packs a punch.
Ingredients
- 1 clove Garlic
- 2 tsp Wholegrain Mustard
- 1 tsp Clear Honey
- 3 tbsp White Wine Vinegar
- 8 tbsp Olive Oil
- 2 tbsp Chopped Chives
- 2/3 cup Yogurt
- 1 large pinch Saffron
- 4 cups Chicken Stock
- 2 Chicken Breasts
- 1 cup Whole Wheat Pasta
- 1 cup White Pasta
- 3 Yellow Bell Peppers
- 2 tbsp Sun-dried Tomatoes
- 6 Spring Onions
- Salt and Pepper for Taste
Instructions
- In a large salad bowl, combine crushed garlic, mustard, honey, white wine vinegar and olive oil. Mix in chopped chives and yogurt and whisk until combined. Season with salt and pepper to taste. Set aside to reserve.
- Meanwhile preheat oven and set to broil. Remove stems and core yellow peppers, and slice in half. Lay the halved peppers on a baking sheet and set under broiler for 15 minutes or until skin is blackened.
- Add chicken stock and saffron to a pot and bring to a boil. Add the chicken breasts and poached gently at a simmer for 15 minutes. Remove chicken and set aside. Add both cups of pasta to the reserved stock. Cook for 10 minutes, then drain.
- Once chicken is cooled, slice into bite-sized pieces. Remove the skin from the roasted yellow peppers and cut into slices. Add chicken, yellow peppers, and pasta to dressing.
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