1 (7 oz.) pkg. elbow macaroni (2 c. uncooked)
1/2 c. olive oil
3 tbsp. fresh lemon juice
1/2 tsp. tarragon
1/4 tsp. pepper
1 c. fresh broccoli flowerets
1 c. sliced pitted black olives
1 sm. red bell pepper, cut into sm. julienne strips
1 med. carrot, cut into sm. julienne strips
2 tbsp. chopped fresh parsley
2 c. cooked chicken, cut into 1" pieces

Prepare elbow macaroni according to package directions; drain. In large skillet, heat oil, lemon juice, tarragon and pepper. Add macaroni and remaining ingredients; toss to coat. Heat through. Serve immediately. Serves 6.