How to Make: Creamy Honey Mustard Pasta Chicken Salad (with Greek Yogurt)

Pasta & Cheese

• 1 (14 ounce) box pasta (rotini or rigatoni works well) I use the Barilla yellow box – protein/fiber + blend
• 8 ounces cheddar, shredded

Veggies to Prep:

The below veggies I usually pulse in my food processor to chop them finely. I cut all the vegetables to about 1 1/2 inch pieces before processing. I layer the onion and the carrot on the bottom as I like them chopped more finely. I put the cucumbers on top as they are softer.

• 1/4 small red onion about 1/4 cup
• 1 small carrot
• 2 cups broccoli florets* from 1 small head
• 1/2 red bell pepper
• 2 mini cucumbers

Chicken: I chop these up in my food processor, you could alternatively chop them up by hand.

• 2 cooked boneless skinless chicken breasts warm or chilled

Dressing:

• 1/3 cup Greek yogurt, plain (unsweetened)
• 1/4 cup apple cider vinegar
• 1/3 cup whole grain dijon mustard
• 3 tablespoons honey
• 2 teaspoons salt plus more to taste
• 1 teaspoon pepper
• 2/3 cup olive oil