• 2 cups uncooked pasta, such as macaroni or rotini
• 1/2 cup reduced-fat salad dressing
• 2 cups cooked, cubed chicken
• 1 medium tomato, chopped
• 1 medium red or green bell pepper, cut in 1" pieces
• 1/2 medium red onion, diced
• 1 can (4 ounces) sliced black olives

1. Measure 6 cups of water into a (4 quart or larger) saucepan.

2. Bring water to a boil over high heat and add pasta. Cook until tender (about 8 to 10 minutes), stirring occasionally.

3. Drain. Rinse with cold water to cool quickly; drain well.

4. Add dressing; toss lightly.

5. Add meat and vegetables, and toss again.

6. Chill until ready to serve.

Refrigerate leftovers within 2 hours.