For dinner this night, I wanted something easy, cool, and "lighter" nothing heavy. It's been feeling a lot like the end of summer here, so this was the perfect choice for dinner. You can add what ever vegetables, cheese, or meats you like (ham would be great too). I've decided that the next potluck we go to, I'll be bringing this salad.
12 oz tri-color rotini pasta, cooked, drained and cooled
1/2 pd chicken breast, cooked and cubed
8 oz pepper jack cheese, cubed
1 cup tomatoes, diced
1/2 cup sliced black olives
1/2 cup frozen peas, thawed
1/2 cup Italian Dressing (I used Wild Harvest Organics)
Parmesan shaker cheese (to taste)
Combine all, tossing to coat with dressing. Refrigerate at least 1 hour. For any leftovers, toss with a little more dressing, since the pasta will soak it up and the salad will seem dry.