Tzatziki Pasta & Chicken Salad

1.Bring salted water to a boil in covered (4-qt./3.8-L) Casserole. Cook pasta according to package directions. Drain in large Stainless Mesh Colander; rinse under cold running water until cool. Meanwhile, heat Grill Pan over medium-high heat 5 minutes; brush with oil. Season chicken with rub. Cook 3-5 minutes or until grill marks appear. Turn chicken over; cook 3-5 minutes or until centers of chicken are no longer pink. Remove from Skillet; cool 5 minutes. Thinly slice chicken using Chef’s Knife; set aside. 2.Meanwhile, combine dressing ingredients in Stainless (4-qt./4-L) Mixing Bowl; mix until smooth. Set aside 1/2 cup (125 mL) of the dressing. Add pasta to remaining dressing in mixing bowl; toss to coat. 3.Cut cucumber into julienne strips using Julienne Peeler. Thinly slice onion. Divide cucumber among serving plates. Top with pasta, onion and chicken; drizzle with reserved dressing

Cook’s Tips: To get well defined grill marks, place the chicken onto the Grill Pan and do not disturb. Without moving the chicken around, lift one edge at the minimum cooking time to see if the marks are present before turning.

Greek yogurt is much thicker than regular yogurt. If you cannot find Greek yogurt and can plan ahead the night before, you can strain 2 cups (500 mL) of plain yogurt overnight using this method: moisten paper towels with water, squeeze dry and place in bottom of small Stainless Mesh Colander. Place yogurt in colander, then place colander in medium bowl. Cover and refrigerate overnight; discard liquid.

Campanelle is a cone-shaped pasta with ruffled edges. If desired, medium shells can be substituted.