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Loaded with fresh vegetables, tender chicken, crispy bacon and a creamy chipotle lime yogurt dressing – this easy to make pasta salad will become a new favorite at outdoor gatherings all summer long.
Yield:6-8 Servings
Print10 mins
40 mins
1 pound pipe rigate pasta (or similar shape)
1 1/2 pounds boneless, skinless chicken breast
1 red bell pepper, cut into 1/2 inch dice
1 yellow bell pepper, cut into 1/2 inch dice
1 orange bell pepper, cut into 1/2 inch dice
1 small head broccoli, cut into small florets
1 15-ounce can large ripe black olives, drained
4 slices thick cut bacon, cooked and crumbled
1 cup plain, non-fat Greek yogurt
3/4 cup buttermilk
2 limes, juiced
2 tablespoons chipotle sauce from canned chipotle in adobo sauce
1 teaspoon kosher salt
1/2 teaspoon cumin
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