Chicken-Vegetable Luncheon Salad - cooking recipe

Ingredients

4 c. rotelle (8 oz. spiral pasta; uncooked)
2 c. cubed cooked chicken or 2 (5 oz.) cans chunk chicken
2 c. cherry tomatoes, halved
2 c. thinly sliced green pepper strips
2 c. fresh broccoli flowerets
1 (8 oz.) bottle Zesty Italian dressing

Preparation

Cook pasta according to package directions; drain. Rinse with cool water to cool quickly and drain well. Combine chicken and veggies with pasta in large bowl. Add dressing; toss lightly. Chill at least 2 hours, tossing occasionally. Makes 4 to 6 servings.