Ingredients:

12 ounces ditalini or other pasta

cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and ground black pepper
2 cups cooked cubed chicken [about 1 pound]
1 green bell pepper, seeded and diced
cup chopped fresh mint leaves
crumbled feta cheese

Directions:
Cook pasta according to package directions. In a
small bowl, whisk together broth, oil, vinegar, Dijon mustard,
thyme, salt and pepper to taste. Add diced chicken, green
pepper and mint.
Drain pasta and add to bowl with dressing and
chicken. Toss to combine. Cover with plastic and refrigerate
until ready to serve. Top with feta cheese just before serving.