Ingredients
¾cupGreek yogurt,plain, low fat
1cupbuttermilk,low fat
2tbspmayonnaise,low fat or regular
1tbspfresh parsley,chopped
1garlic clove,roasted, minced
1tspwhite vinegar
1tsplemon juice
½tspsalt
⅛tspground black pepper
1lbdry pasta
2chicken breasts,boneless skinless, grilled/cooked, chopped
10ozcherry tomatoes,(1 pint), or grape, halved
2cupssmall broccoli florets
1red bell pepper,or orange, green, yellow, chopped
½cupfeta cheese,crumbled
3bacon strips,crispy, crumbled
Preparation
Whisk the yogurt, buttermilk, mayonnaise, parsley, garlic, vinegar, lemon juice, salt, and black pepper together. Taste and add more salt, pepper, or garlic, if desired.
Stick the dressing in the refrigerator.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain, then rinse with cold water to cool. Pour into a large bowl.
Add the chicken, tomatoes, broccoli, and pepper. Pour ¾ cup of the dressing over the pasta salad and gently toss to combine.
Add a little more dressing, if desired. Add the feta cheese and bacon, then stir up the pasta salad again. Season with additional salt and pepper, as desired.
Chill for at least 2 hours and up to 1 day.
Serve and enjoy!
