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Zesty Chicken-Pasta Salad

Yield Makes 4 servings


  • 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

How to Make It

  1. Cook elbow macaroni according to package directions; drain and rinse with cold water.

  2. Stir together macaroni and remaining ingredients; chill at least 1 hour.