Chicken Pasta Salad

Yield:

24 (1-cup) servings

Ingredients

Ingredients	Weights	Measures
sun-dried tomatoes	8 oz. 1 oz.	2 cups 1/4 cup
Penne pasta, cooked, drained	4 lb. 8 oz.	1 gal. 2 cups
Grilled chicken breasts, thinly sliced	1 lb. + 8 oz. 3 oz.	1-1/2 qt. 3/4 cup
Marinated artichoke hearts, sliced	10 oz. 1 oz.	2 cups 1/4 cup
KRAFT 100% Shredded Parmesan Cheese - Full Moisture	8 oz. 1 oz.	2 cups 1/4 cup
KRAFT Signature Italian Vinaigrette Dressing	1 lb. 2 oz.	3 cups 1/3 cup

PLACE tomatoes in medium bowl. Add enough warm water to cover; let stand 10 minutes to soften. Drain tomatoes; cut into thin strips.

TOSS all ingredients except dressing in large bowl. Add dressing; mix lightly.

SERVE warm or cover and refrigerate until chilled.

TIP

If refrigerating the salad, mix lightly before serving, adding additional dressing as necessary to moisten the salad.

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