Pasta Salad Recipe

Ingredients for 1 lasagna pan

1 1/2 lbs tricolored rotini 3 chicken breasts

1/2 onion, chopped 1/2 peeled cucumber, chopped

1 can black olives 1/2 jar sliced green olive salad

1/2 package carrot matchstick cut 1 stem broccoli

1 package grape or cherry tomatoes 1/2 package feta cheese

1/4 cup Parmesan cheese 1 small bottle Italian or Greek Dressing

This is best made the day before you plan on eating it.

Poach chicken breasts. When cool, remove skin and bones. Chop in pieces about 1/2 inch square. Don't worry if they shred. This can be done the day before you assemble the salad.

Remove the florets from the broccoli and cook until they begin to turn dark green. Remove and drain immediately.

While the pasta is cooking, put chicken, washed tomatoes, olives, cucumber, onion, carrots, broccoli and feta cheese in a bowl. When the pasta is cooked, drain and add to vegetable mix while hot. Immediately add the salad dressing and mix well. Put into serving dish and sprinkle with Parmesan cheese. Cover and refrigerate overnight.