10 oz. bow tie pasta (about 4 cups cooked / 2 cups dry)
2 cups cooked and cooled, diced chicken breasts (if using this as a main course)
12 oz. red grapes halved (about 2 cups)
1 cup diced celery
3/4 cup sliced almonds
1/2 cup sliced green onion tops (green portion only)
1/3 cup dried cranberries
1/2 cup fat free plain Greek Yogurt
1/2 cup full fat mayonnaise
3 T. white wine vinegar or apple cider vinegar
3 T. honey
2 T. granulated sugar
1 T. poppy seeds
1/2 tsp salt then more to taste
1. Cook pasta to al dente in salted boiling water according to directions on package. Drain then rinse with cold water and let drain completely. Set aside and let cool.
2. For the dressing: In a mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey, sugar, poppy seeds and 1/2 salt.
3. Add drained pasta to a salad bowl. Add in chicken, grapes, celery, almonds, green onions and cranberries then pour dressing over top and toss to evenly coat. Season with more salt to taste and toss. Chill at least 30 minutes (and up to 1 day) before serving (this allows some time for the pasta to absorb the dressing and time for the flavors to meld). Serve chilled.