August 6, 2008

Chicken pasta salad

3 cups cooked elbow macaroni (about 1 1/2 cups dry) OR corkscrew-shaped pasta (about 2 1/4 cups), cooked without salt
2 cans (5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
1 small cucumber, cut in half lengthwise and sliced (about 1 1/2 cups)
1 1/2 cups cherry tomatoes cut in half
1 small onion, chopped (about 1/4 cup)
3 tbsp. chopped fresh parsley
3/4 cup prepared fat free Italian salad dressing

In large bowl toss macaroni, chicken, cucumber, tomatoes, onion, parsley and dressing until evenly coated. Refrigerate at least 30 min

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