Grainy Goodness Salad

Cook rice, pasta and barley according to package directions. When they are finished cooking cool them by placing them in a large strainer and running cool water over them, mixing them with your hands to let the heat escape and the water cool them throughout. Once they are cooled, let them sit for a few minutes to drain well.

Place them all into a large bowl. Add olives, beans, artichoke hearts, sun dried tomatoes, roasted red peppers (you can use fresh red bell peppers if you would rather) and Asiago cheese and stir to combine.

In a separate bowl combine the dressing ingredients; Mayo, yogurt, lemon juice, salt, dill, chives and olive oil. Mix well and then pour over salad ingredients. Stir to coat salad completely.

Chill in refrigerator for at least 30 minutes before eating. I prefer letting it chill for several hours so that the flavors can marry for a little longer.