Instructions: In pasta pot cook pasta to desired doneness, as per directions on the package, add broccoli and carrots during the last 3 or 4 minutes of cooking time. Drain, rinse under cold water to cool. Drain well.

In large bowl add cooked pasta, broccoli, radish slices, cucumber slices, yellow pepper, red onion, chicken cubes, cheese cubes and toss with the Italian salad dressing and sugar substitute (I use Splenda), toss gently. Garnish with the chopped green onions just prior to serving

Take to picnic in cooler, I use a Tupperware bowl, so I turn several times prior to serving.

Serves 12 - 15

Yield: 20 cups

NOTES : I sometimes add 1 cup of red kidney beans. This salad can be changed to add whatever vegetable you wish to use, instead of broccoli, use tomatoes, there are so many combinations you can use. You can use different shapes of pasta as well. This salad started from one I found in an old magazine and I got carried away, everyone likes this.

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