Summer Pasta Salad With Chicken, Mint, And Dill

• 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

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

carton plain, dill, fresh mint, coarsegrained mustard, worcestershire sauce, pepper, salt, chicken, green bell pepper, tomato, green onions, quartered artichoke hearts

Taken from www.myrecipes.com/recipe/summer-pasta-salad-with-chicken-mint-dill (may not work)