Makes 4 servings
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1 (8-ounce) package elbow macaroni
1 (13-ounce) bottle peppercorn-Ranch dressing
2 1/2 cups chopped cooked chicken
1 (9-ounce) package frozen sweet peas, thawed
1 (2 1/4-ounce) can sliced ripe olives, drained
1 pint cherry tomatoes, halved
Salt to taste
Cook elbow macaroni according to package directions; drain and rinse with cold water.
Stir together macaroni and remaining ingredients; chill at least 1 hour.