6 c. uncooked vegetable pasta

Diced onion
Diced green bell pepper
Diced cucumber
Diced tomatoes
Diced celery

Pepper, to taste
1 c. cooked chicken, boned and skinned
1/2 c. sharp Lite Line Cheddar cheese
1/4 c. Parmesan cheese

DRESSING:

1 1/2 c. no-oil Italian dressing
1 tbsp. crushed garlic
2 tbsp. Dijon mustard

Cook pasta according to package directions. Drain, rinse, and toss together with vegetables and shredded cheese. Combine dressing ingredients and add to pasta-vegetable mixture.

Refrigerate for several hours before serving. Toss well when ready to serve to insure that all pasta is marinated with dressing. Serves 15.

NOTE: This is one dish that gets better each day. Keeps well refrigerated for several days. Additional seasonal vegetables can be added to, or substituted for, these ingredients as desired (i.e. mushrooms, red bell pepper, etc.)

Littleton, Colorado