This pasta salad is hard to beat and perfect for summer – make it for someone else, keep it in your refrigerator for easy meals, or serve it at an event. 

Ingredients:

• 8 oz bag medium shell pasta
• 1 1/2 c greek yogurt
• 3/4 c mayonnaise
• 2 1/2 tsp cider vinegar
• 1 tsp Dijon mustard
• 1/2 c chopped fresh dill
• 4-5 chopped green onions
• 2-3 sticks celery, chopped
• 1 cucumber, seeded and chopped
• 2-3 tbsp Cavender’s All-Purpose Greek Seasoning
• salt and pepper to taste
• optional: fresh spinach leaves
• optional: shredded chicken 

Instructions:

1. Cook pasta according to pasta directions, then drain, rinse and set aside. 
2. In a large bowl, whisk together yogurt, mayonnaise, vinegar, dijon mustard, dill, green onions, Cavender’s and salt and pepper. When adding the Cavender’s test the taste for your preference to determine if you need more or less of it. I like a lot! 
3. Add celery and cucumber to the yogurt mix in the large bowl by gently stirring. 
4. Add pasta to the large bowl and toss to coat and mix with the other ingredients. 
5. Optional: add chicken and toss to coat and mix with the other ingredients.
6. Cover and chill pasta in the refrigerator for at least one hour prior to serving. 
7. Optional: when serving the pasta, place on a bed of fresh spinach leaves.

*This recipe is adapted from the original recipe “Creamy Chicken and Pasta Salad” in the cookbook From our Table to Yours by The Ladies Charity Club, Houston, Texas*