Summer Pasta Salad With Chicken, Mint, And Dill

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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

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