Minty Pasta Salad Recipe

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Mint apple jelly provides sweetness and chopped mint brings out the herb's flavor in this refreshing pasta salad.—Nina Hall, Spokane, Washington
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4-8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4-8 servings


  • 3 tablespoons mint apple jelly
  • 1/4 cup mayonnaise
  • 2 tablespoons cider or white wine vinegar
  • 1 to 2 tablespoons minced fresh mint or 1 to 2 teaspoons dried mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces small pasta, cooked and drained
  • 2 cups cubed cooked chicken
  • 1 sweet yellow pepper, cut into 1-inch pieces
  • 1 cup chopped cucumber
  • 1/4 cup sliced green onions

Nutritional Facts

1 cup: 248 calories, 9g fat (2g saturated fat), 34mg cholesterol, 218mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 14g protein.


  1. In a microwave-safe bowl, heat jelly, uncovered, on high for 15-20 seconds or until melted; cool slightly. Stir in the mayonnaise, vinegar, mint, salt and pepper until blended.
  2. In a salad bowl, combine the remaining ingredients. Add dressing and toss to coat. Cover and chill for at least 1 hour before serving. Yield: 4-8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Minty Pasta Salad in Taste of Home February/March 2000, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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