Roasted Chicken Vegetable and Risoni Salad

Ingredients

• 250g chicken tenderloins
• 200g sweet potato, cut into 1 cm cubes
• 1 large red capsicum, cut into 2 cm pieces
• 1 zucchini, cut into 2 cm rounds
• 1 bunch asparagus, cut into 5cm lengths
• 1 large red onion, cut into thin wedges
• 1 teaspoon smoked paprika
• 3 cloves garlic, crushed
• 2 teaspoons olive oil
• 1 cup natural yoghurt
• 2 teaspoons red wine vinegar
• 1 cup risoni pasta, cooked until al dente
• 1/2 cup flat leaf parsley, chopped
• 2 tablespoons baby capers, rinsed and drained
• freshly ground black pepper, to taste