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    Pasta/Potato: Minted Chicken Pasta Salad


    Source of Recipe


    Pillsbury

    List of Ingredients




    2 cups uncooked ziti or penne pasta

    DRESSING:
    3 tablespoons mint apple jelly
    1/3 cup mayonnaise
    1 tablespoon chopped fresh mint (1 tsp dried)
    1/2 teaspoon salt
    1/4 teaspoon coarse ground black pepper
    2 tablespoons rice wine vinegar

    SALAD:
    2 cups cubed cooked chicken brease
    1/4 cup diagonally sliced green onions
    1 yellow bell pepper, cut 1 inch pieces
    1/2 medium cucumber, quartered lengthwise -- thin sliced

    Recipe



    In large saucepan, cook ziti to desired doneness as directed on package. Drain; rinse with cold water to cool and then drain well. Meanwhile, in small saucepan, cook jelly over medium ehat until melted, stirring frequently. Cool slightly; stir until smooth. Add all remaining dressing ingredients; blend well. In large bowl, combine cooked ziti and all salad ingredients. Pour dressing over salad and toss gently to coat. Cover and refrigerate at least 1 hour to blend flavors. Serves 4.
 

 

 

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