Italian Chicken Pasta Salad

• 1 pound Pasta, I Used Mini Penne
• 3 cups Chopped Rotisserie Chicken
• 1 can (14 Oz. Size) Artichoke Hearts, Diced
• 1 can (6 Oz. Size) Slice Black Olives
• 8 ounces, weight Mozzarella Pearls
• 1 pint Grape Tomatoes, Halved
• 1 cup Hand Torn Or Julienned Basil
• 1 cup Shaved Parmesan Cheese
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 16 ounces, fluid Italian Salad Dressing (I Use Newman's Own Family Recipe Italian), Divided

1. Cook pasta according to package directions or until al dente. Rinse under cold water and drain well.
2. Pour pasta into a large mixing bowl. Add remaining ingredients, reserving about 1/2 cup Italian dressing. Mix to combine. Serve or refrigerate until ready to use.
3. Note: Pasta may dry out upon standing. Add reserved dressing if needed.

pasta, rotisserie chicken, hearts, black olives, grape tomatoes, basil, parmesan cheese, salt, black pepper, fluid italian salad dressing

Taken from tastykitchen.com/recipes/salads/italian-chicken-pasta-salad/ (may not work)