Greek Yogurt Dill Caesar Pasta Salad

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   For the dressing, combine yogurt, lemon zest and lemon juice, anchovy paste, Worcestershire sauce, dill, garlic, Parmesan, and olive oil. Stir together until smooth and creamy. Taste, and add a little more olive oil if you'd like a thinner dressing, lemon juice for more tang, and salt to taste. If the dressing tastes very tart from the yogurt, you might need a little more salt than you think.

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   For the salad, toss all the ingredients together with about 1/2 cup of the dressing. Taste the salad and add salt, pepper, or more dressing. Serve immediately. Devour!

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   Notes:

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   1. Mix up the ingredients in this salad and it'll be different each time!

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   2. To pan-sear chicken, I heat a nonstick skillet with 2 tablespoons butter to medium heat. When the butter foams and browns slightly, add the chicken and sprinkle with salt and pepper. Cook for about 5 minutes on each side (the chicken should sizzle a lot, turn the heat up if it doesn't), and remove when browned and cooked through. Let rest for 5 minutes, then slice. Keep the chicken in any juices it releases until you're ready to serve.

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   3. This will make almost 2 cups of dressing, so save the rest for salads or dipping veggies.

* Per serving · 4 servings · Values may vary.