Chicken Pasta Salad (great summer recipe)

2 cups (500 mL) raw rotini or other medium pasta shape (or 3 cups/750 mL cooked)
2 cups (750 mL) cooked chicken (leftover grilled, roast or rotisserie is fine), cut into 1/2-inch (0.5-cm) cubes
1/2 cup (125 mL) cheddar, Swiss or Monterey Jack cheese, cut into cubes
2 green onions, chopped
1 small green or red pepper, chopped
1/4 cup (50 mL) finely chopped parsley
1/4 cup (50 mL) mayonnaise
1/4 cup (50 mL) plain yogurt
2 tsp. (10 mL) cider vinegar
1 clove garlic, minced
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) black pepper
Also add any cooked vegetables you want. I added peas and broccoli (it was delicious)!

Cooking Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but not mushy. Drain, then rinse well under cold running water and drain again very thoroughly. Transfer to a large bowl.
2. To the pasta, add the chicken, cheese, green onions, green or red pepper and chopped parsley. Toss to mix.
3. In a small bowl, whisk together the mayonnaise, yogurt, vinegar, garlic, salt and pepper. Pour over the salad and toss well to coat everything with dressing. If you're making this salad to serve later, add the dressing at the last possible moment before serving. (Pasta has a tendency to absorb dressing as it sits.) Leftovers can be revived with a bit of additional dressing at serving time.

Just a note: It's better if it is served cold! Combine everything, except dressing, and place in the fridge 1/2 hr. before serving. Pour dressing right before serving.