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Pasta/Potato: Summer Pasta Salad with Chicken, Mint & Dill

Source of Recipe

Cooking Light Magazine, July 1997, page 124


List of Ingredients

8 ounces plain fat-free yogurt
1 tablespoon minced fresh dill weed
1 tablespoon minced fresh mint
1 tablespoon coarse mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cooked fusilli -- uncooked
2 cups skinned cubed roasted chicken breast
1 cup diced green bell pepper
1 cup diced tomato
1/2 cup thinly sliced green onions
14 ounces quartered artichoke hearts, canned -- drained


Recipe

Combine first 7 ingredients in a large bowl; stir well. Add pasta and remaining ingredients; toss gently to coat. Serves 5.