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Summer Pasta Salad With Chicken, Mint, And Dill

Ingredients:

  • 1 (8-ounce) carton plain fat-free yogurt
  • 1 tablespoon minced fresh or 1 teaspoon dried dill
  • 1 tablespoon minced fresh mint or 1 teaspoon dried mint flakes
  • 1 tablespoon coarse-grained mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 cups cooked fusilli (about 6 ounces uncooked twisted spaghetti)
  • 2 cups skinned, cubed roasted chicken breast (about 8 ounces)
  • 1 cup diced green bell pepper
  • 1 cup diced tomato
  • 1/2 cup thinly sliced green onions
  • 1 (14-ounce) can quartered artichoke hearts, drained

Directions:

  • Combine first 7 ingredients in a large bowl; stir well. Add pasta and remaining ingredients; toss gently to coat.

 

 

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