Chicken & Cheddar Pasta Salad

This salad has a wonderful taste with lots of color.   I tried this salad at a potluck dinner and had to have the recipe.  


6 oz tri-color rigatoni (or any noodles of choice)
6-8 medium size chicken breasts, grilled and cut into strips or chunks
1 med. green/yellow/red peppers cut into strips (or chopped)
1 oz pepperoni chopped (1 pkg)
3 oz reduced fat cheddar or american cheese cubes (sliced in half)
8 oz non fat Italian salad dressing
1/8 tsp pepper
5 cups torn lettuce
1 cup yellow or red cherry tomatoes (cut in half)
1 small can of black olives

Boil noodles-drain-cool.    Mix noodles, chicken, peppers, pepperoni, cheese, add dressing and black pepper, cover slightly.   Cover and chill 2 hrs or overnight.   Before serving add lettuce and tomatoes, toss gently to cover.

This salad is very versatile, lately I don't add the lettuce but it is very good with it.   The lettuce does tend to get a little soggy, that is why you add it right before you serve it.   I would also recommend letting the salad set overnight before serving, that gives everything in the bowl time to take in the Italian dressing flavor.