Chicken and Vegetable Pasta Salad recipe

6 servings

1 cup seashell pasta

1 cup chopped, cooked chicken meat

3 green onions, chopped into 1 inch pieces

1 red bell pepper, chopped

1 cup sliced black olives

1 cucumber, peeled and chopped

2/3 cup Italian-style salad dressing

1/4 cup sunflower seeds (optional)

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a large bowl, combine the pasta, chicken, green onions, bell pepper, olives and cucumber.

Pour dressing over salad and toss to coat.

Chill for 2 hours before serving; sprinkle with sunflower seeds if desired.