Michigan Apple Chicken Pasta Salad

Ingredients

• 8 ounces cavatappi pasta noodles
• ½ medium shallot, minced
• 3/4 cup Greek yogurt
• 2/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 2 teaspoons poppyseeds
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 Michigan Gala apples, cored and chopped
• 4 ounces crumbled blue cheese
• 2 cups shredded cooked chicken (suggested: meat from a rotisserie chicken)
• 1/2 cup chopped pecans
• 1/2 cup dried cherries
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Cook pasta according to package directions; drain.
2. Meanwhile, in large bowl, whisk together shallot, yogurt, mayonnaise, mustard, vinegar, poppyseeds, salt and pepper.
3. Add apples, cheese, chicken, pecans, cherries and cooked pasta to bowl with dressing. Toss until well combined; refrigerate at least 2 hours or up to 2 days before serving. Serve garnished with parsley, if desired.