Portion Size: 1 ½  cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 lb. pound package pasta (Rotelle or Bow Tie)	May use whole grain
¼ cup red onion	Washed, trimmed and diced
1 lb. meatless chicken
1 medium red or green bell pepper	Washed and chopped
¼  cup sliced pitted ripe olives
½ cup pepperoncini peppers (optional)
¼ cup sun dried tomatoes, chopped fine
4 oz. Feta cheese, crumbled	For Vegan: use vegan Feta cheese
Dressing
1 tablespoon Dijon-style mustard
¼ teaspoon pepper
1/3 cup balsamic vinegar
1/3 cup olive oil
2 tablespoons dried basil or ¼ cup chopped fresh	Washed, trimmed and chopped
2 tablespoons Parmesan cheese	For vegan: use vegan Parmesan cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook pasta according to directions on the package.	Cook until internal temperature reaches 135°F.
2	Drain.
3	In a large bowl, blend dressing.
4	Add remaining ingredients; mix well.
5	Cover; chill thoroughly.

Time Temperature Sensitive food.  Food safety Standards: Do not mix old product with new.  Cool leftover product quickly (within 4 hours) to below 41° F.