1box of tricolor pasta12 or 16 oz box – both work fine – cooked, drained and cooled
1small onionsee prep notes below
3roma tomatoes – diced
1english cucumber – deseeded and diced
1cupof sliced black olives
1cupof freshly grated parmesan cheese
1cupof italian dressingwe love Olive Garden
3cupsof chicken breastcubed (rotisserie or leftovers are perfect for this!)
Instructions
In a large bowl, mix together all of the ingredient – saving the italian dressing for last.
Toss in as much dressing as you need to lightly coat the entire salad mixture.
Once mixed, put into a large bowl and seal, then refrigerate for at least 3 hours before serving (over night is even better!)
For the onion – dice into small pieces, then blanch in a small pot of water for 3-4 minutes until barely translucent. Drain and cool before adding to the salad. (You can do this while the pasta cooks.)