Low-Fat Italian Chicken Pasta Salad

• 2 cups Rotini Pasta
• 2 cups Cooked, Cooled And Chopped Boneless Skinless Chicken Breasts
• 1-1/2 cup Light Zesty Italian Dressing
• 14 ounces, weight Canned Artichoke Hearts, Chopped
• 3/4 cups Shredded Part-skim Mozzarella Cheese
• 1 Medium Cucumber, Peeled, Seeded And Chopped
• 1 Medium Green Bell Pepper, Chopped
• 1 Medium Tomato, Chopped
• 1/4 Small Red Onion, Chopped
• 2-1/4 ounces, weight Canned Sliced Black Olives
• 1 dash Fresh Lemon Juice
• 1 dash Apple Cider Vinegar
• Salt And Freshly Ground Black Pepper, To Taste

1. In a large bowl, combine all ingredients until well blended. Chill for about 2-3 hours before serving.

rotini pasta, chicken breasts, italian dressing, hearts, mozzarella cheese, cucumber, green bell pepper, tomato, ubc, black olives, lemon juice, apple cider vinegar, salt

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