Ingredients:
1 lb. Barilla farfalle pasta (1/2 box), cooked per instructions
2 cups rotisserie chicken, diced
1/2 cup shredded parmesan cheese
1 pint grape tomatoes, halved
1 cup brocolli florets
1 lg can artichocke hearts, quartered
1 cup kalamata olives, pitted and halved
1/4 cup red onion, finely diced
12 oz. Italian dressing
salt & pepper to taste
Cook the pasta in salted boiling water until al dente. Drain and rinse with cold water. Add all ingredients to a large bowl and stir to combine. Taste and season with salt and pepper. Enjoy!