Tortellini Antipasto Chicken Salad

• 2 pkg. (9 oz. each) refrigerated cheese tortellini, cooked
• 2 pkg. (6 oz. each) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
• 2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed
• 2 cans (14 oz. each) artichoke hearts, drained, quartered
• 1 red onion, cut into thin slices
• 2 Tbsp. drained pitted black olives, cut in half
• 2 Tbsp. drained pimento-stuffed green olives, cut in half
• 1 env. (0.7 oz.) GOOD SEASONS Zesty Italian Dressing Mix
• 4 cloves garlic, minced
• 1/4 tsp. ground black pepper
• 1 jar (12 oz.) roasted red peppers, drained, cut into thin strips
• 1/4 cup thinly sliced fresh basil

1. Combine pasta, chicken, chickpeas, artichokes, onions and olives.
2. Prepare dressing mix as directed on envelope.
3. Add garlic and black pepper; mix well.
4. Pour half over pasta mixture; mix lightly.
5. Refrigerate 1 hour.
6. Add roasted peppers and remaining dressing mixture to pasta salad just before serving; mix lightly.
7. Sprinkle with basil.

chicken, chickpeas, hearts, red onion, black olives, green olives, env, garlic, ground black pepper, red peppers, fresh basil

Taken from www.kraftrecipes.com/recipes/tortellini-antipasto-chicken-salad-189949.aspx (may not work)