Ingredients:

  • 16 oz rotini or bow tie pasta
  • 1 tbsp sea salt
  • 8 oz cooked chicken breast, cubed
  • 1 cup red bell pepper, finely diced
  • 1 cup sweet corn, thawed or fresh
  • 1 cup frozen peas, blanched
  • 1/2 cup carrots, shredded
  • 1/2 cup mild cheddar cheese, small cubes
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 2 minutes less than the package instructions for al dente.
  2. Drain the pasta in a colander and immediately rinse with cold water to stop the cooking process and remove excess starch.
  3. Dice the red pepper and carrots into small, uniform pieces.
  4. In a large mixing bowl, combine the cubed chicken, corn, peas, carrots, and cheese cubes.
  5. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, garlic powder, salt, and black pepper until a stable emulsion is formed.
  6. Gently fold the chilled pasta and the honey-lemon dressing into the vegetable mixture until evenly coated, ensuring the colors remain distinct.