Portion Size:  1 ½ c. Approx. ½ c. chicken with dressing ½ c. vegetable mixture, ½ c. pasta 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1-pound pasta, any style	May use whole wheat pasta
3 cups fresh vegetables	Assorted. Wash, trim and dice
3 cups cooked chicken, sliced	Or ham strips. Trim all visible fat and skin
1 medium bell pepper	Red or green. Wash, trim and chop.
½ cup pitted ripe olives	Drained and sliced
2 tablespoons fresh parsley	Wash, trim and chop. Or may substitute 1 tablespoon dried parsley
1 (12 ounce) bottle low fat Italian salad dressing
1 tablespoon Dijon-style mustard
¼ teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook pasta according to directions on the package. Drain.
2	In a large bowl, blend Italian dressing, mustard, chicken or ham, and pepper. Add remaining ingredients; mix well.
3	Cover; chill thoroughly.	Chilled internal temperature maintained at 41°F.