Summer Pasta Salad with Chicken, Mint, and Dill

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 281
  • Calories from fat: 11%
  • Fat: 3.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 25g
  • Carbohydrate: 37.6g
  • Fiber: 2.6g
  • Cholesterol: 44mg
  • Iron: 3.3mg
  • Sodium: 314mg
  • Calcium: 148mg

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

Preparation

  1. Combine first 7 ingredients in a large bowl; stir well. Add pasta and remaining ingredients; toss gently to coat.
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Summer Pasta Salad with Chicken, Mint, and Dill Recipe at a Glance
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