2 pounds rainbow rotini (or 1 pound rainbow, 1 pound plain)
1 - 2 pounds (approximately) chicken breast (and/or thighs) skinned & boned
2 cups salad dressing (any dressing that you like)

Seasonal and/or frozen vegetables such as: (any combination that you prefer)

Peas
Corn
Broccoli flowerets (fresh or slightly steamed or blanched)
Bell peppers (red and gold are especially pretty in this)
Olives
Tomatoes (cherry or chopped)

Grill as many skinned, boneless chicken breasts (and or thighs) as you would like to add. Season with your favorite seasonings (garlic powder or salt, pepper) or marinate in your favorite marinade before grilling.

Prepare pasta. Immediately drain and rinse with cold water to stop cooking. Transfer to large bowl and toss with salad dressing.

Add as much of whatever vegetables you would like to use. If using frozen peas or corn, don't bother to defrost--just toss into pasta.

Cut grilled chicken into slices or cubes and add to pasta.

Refrigerate for several hours.

Can be used as a main or side dish,