Description

This hearty pasta salad with chicken is a bit healthier without the traditional mayonnaise in the dressing, but it just as good. Serve it as a side or as a meal.

Ingredients

• sea salt, to taste
• freshly ground black pepper, to taste
• 2 cups trimmed asparagus, cut into 1 inch pieces
• 12 oz. tri-color pasta, penne, corkscrew or your favorite
• olive oil cooking spray
• 1/2 c. reduced-fat plain Greek yogurt
• 1/4 c. light coconut milk
• 1 1/2 T. freshly squeezed lemon juice
• 1 T. honey
• 2 cloves garlic, minced
• 12 oz. cooked and cooled shredded, skinless chicken breast
• 1/4 c. each coarsely chopped fresh parsley, cilantro, dill and mint
• 4 green onions, thinly sliced

Steps

1. Bring a large pot of salted water to a boil. Add asparagus and blanch for 1 minute, until tender-crisp. Remove asparagus from boiling water and transfer to ice water immediately until cooled. Drain; transfer to a large bowl.
2. Cook pasta according to package directions. Drain; spray with cooking spray; cool to room temperature on a platter.
3. dressing: