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Minty Pasta Salad

 Minty Pasta Salad
Mint apple jelly provides sweetness and chopped mint brings out the herb's flavor in this refreshing pasta salad.—Nina Hall, Spokane, Washington
4-8 ServingsPrep: 15 min. + chilling


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 248 calories, 9 g fat (2 g saturated fat), 34 mg cholesterol, 218 mg sodium, 28 g carbohydrate, 1 g fiber, 14 g protein.

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Minty Pasta Salad (continued)

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