By Megan Winfrey

Last weekend was spent at Ink's Lake with my side of the family, enjoying some boating, lots of sun, and even more food. I reserved most of my CSA box to contribute to the weekend meals, and it was such a perfect way to incorporate healthy food when such meals usually consist of chips, queso, hot dogs and the like. The most popular dish I made was this pasta salad - it's easy, so fresh, and perfect for a crowd. Enjoy!

Herbed Chicken Pasta Salad

1 large or 2 small chicken breasts

1 package Fusilli pasta

4 small cucumbers, sliced into half rounds

3 cups of cherry tomatoes, halved

1 cup basil leaves, cut into ribbons

1 cup Blue Mountain Greek yogurt (or a plain yogurt)

1/4 cup white wine vinegar

1/2 tsp. cayenne pepper

Salt and Pepper

Garlic Powder

Cook pasta to al dente. Drain and set aside to cool.

Cook the chicken all the way through, about 4 minutes on each side at medium-high heat. Marinading the chicken is encouraged! Try dijon mustard and herbs, balsamic and herbs, a spicy pepper rub, whatever your heart desires.

Let the chicken cool, then shred using two forks.

Put the chicken and pasta into a large bowl.

Add the chopped vegetables and basil ribbons & mix lightly.

Add the Greek yogurt, cayenne pepper, and white wine vinegar & combine well.

Salt, pepper, and garlic powder to taste & combine once more.

Keep in the refrigerator until ready to serve, best at room temperature.