Chicken and Pasta Salad

• 1 12 cups cooked chicken, diced
• 1 cup Italian dressing, oil free
• 4 ounces corkscrew macaroni, uncooked
• 1 cup broccoli floret, small
• 1 cup red pepper, coarsely chopped
• 12 cup cherry tomatoes, halved
• 14 cup green onion, chopped
• 14 cup celery, chopped
• 1 tablespoon fresh parsley
• 1 garlic clove, minced
• 12 teaspoon salt
• 14 teaspoon dried basil
• 18 teaspoon pepper

1. Combine chicken and dressing in a large bowl.
2. Cover and marinate in refrigerator 30 minutes.
3. Cook macaroni according to package directions, omitting salt and fat.
4. Drain well.
5. Add pasta and remaining ingredients to chicken mixture in bowl.
6. Toss gently to coat well.
7. Cover and refrigerate at least 2 hours before serving.

chicken, italian dressing, macaroni, broccoli floret, red pepper, cherry tomatoes, green onion, celery, parsley, garlic, salt, basil, pepper

Taken from www.food.com/recipe/chicken-and-pasta-salad-254821 (may not work)