Chicken Rigatoni Pasta Salad

• Salad
• 1 (16 ounce) package Monterey Gourmet Food Chicken & Cheese Rigatoni
• 2 italian squash, thinly sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup cherry tomatoes, quartered
• 1/2 red onion, thinly sliced and quartered
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• Dressing
• 1/2 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar

1. Boil 4 quarts of water. Add rigatoni to boiling water. Bring back to a boil and then reduce heat to a simmer. Cook for 2 1/2 minutes. Remove from water and set aside to cool.
2. Meanwhile, prepare all the vegetables and toss together in a large bowl with salt and pepper.
3. Cut each cooled rigatoni into 5 pieces. Add to the large bowl and toss.
4. In a small bowl, mix the olive oil and balsamic vinegar. Dress the salad to your liking.
5. Nutrition Facts: Serving Size 1 Cup. Calories: 360. Calories from Fat: 220. Total Fat: 24g. Saturated Fat: 5g. Trans Fat: 0g. Cholestrol: 40mg. Sodium: 560mg. Total Carbohydrate: 23g. Dietary Fiber: 2g. Sugars: 4g. Protein: 10g.

salad, chicken, italian squash, green bell pepper, yellow bell pepper, cherry tomatoes, red onion, salt, fresh ground black pepper, dressing, extra virgin olive oil, balsamic vinegar

Taken from www.food.com/recipe/chicken-rigatoni-pasta-salad-508292 (may not work)