Chicken Pasta Salad

Rating 4.5 out of 5

Yummy Yum Yum! This was a 30-minute dinner full of freshness and tastiness. Prior to making it, I told Brian it was either going to be really good or really terrible. Thankfully it was excellent. I got the recipe from the Recipe Shoebox and See Jane in the Kitchen. Caution: this serves 8 - 10 people so you may want to cut it in half (or eat it for leftovers since it gets better in time).

Ingredients

Pasta:

1 lb. cooked, shredded plain chicken (or 1 can of cooked chicken)
1 lb. cooked bow tie pasta

2 heads broccoli, finely chopped (or a bag of frozen broccoli)

1 red pepper, chopped
1 green pepper, chopped
1/3 onion, chopped
1 can sliced olives
1 cup shredded cheese

1/2 cup ranch dressing

Dressing:

2 envelopes dry Italian dressing mix
6 Tbs. apple cider vinegar
4-1/2 Tbs. water
1/2 cup olive oil

Directions

1. Cook pasta according to package directions.

2. Combine cooled chicken, chopped vegetables,  olives, and pasta. Set aside.

3. Whisk together dressing ingredients and pour over vegetables, chicken, and pasta. Mix together.

4. Add ranch dressing and cheese and fold together.

5. Refrigerate 1 hour before serving.