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Grilled Chicken & Veggie Pasta Salad

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Ingredients

Dressing:

1 cup Stonyfield Organic whole milk plain yogurt

3 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons minced fresh dill

1/4 teaspoon salt

1/4 teaspoon black pepper

salad:

12 ounces rotini pasta

1 small red onion

1 teaspoon olive oil

1 large red pepper, cored and cut into quarters

1 large green pepper, cored and cut into quarters

1 pound thin-sliced chicken breasts

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