Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  pasta -- (rotelle or similar)
  3               cups  cooked chicken -- cut up
  2                     carrots -- shredded
  2               cups  red cabbage -- finely shredded
  10            ounces  frozen peas -- thawed
  1                     red onion -- diced
  1                     green pepper -- cut in match sticks
     1/2           cup  italian dressing
  1                cup  ranch dressing

Preparation:

Cook pasta according to package directions. Drain and toss with Italian dressing. Set aside to cool slightly. Add the chicken and vegetables and toss. Stir in the ranch dressing, adding the amount you prefer. Chill. This colorful salad must be prepared in advance. You can use leftover chicken or just cook some extra chicken the night before.

Nutritional Information:

2832 Calories (kcal); 28g Total Fat; (9% calories from fat); 209g Protein; 425g Carbohydrate; 357mg Cholesterol; 750mg Sodium