12 oz. shells, uncooked
2 - 3 c. cooked chicken, chopped
1 1/2 c. sliced celery
1 medium red pepper, chopped
1 c. frozen peas, cooked, drained
1/4 c. sliced stuffed olives
1/4 c. sliced green onion
3/4 c. bottled Italian dressing
1/4 c. Parmesan cheese
1/4 tsp. pepper
Cook pasta, drain. Combine pasta with remaining ingredients. Mix well. Cover, chill thoroughly. Serves 6 - 8.
A summer picnic favorite.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday February 7th, 2006