Chicken Pasta Salad

Disclaimer: Everything---and I do mean everything---in this recipe is to taste. You can put as much or as little of anything that you want. I've posted it here with the approximate amount of stuff I use, but it's really all up to you. (How's that for not helpful?)

3-4 boneless, skinless chicken breasts, cooked and cut into chunks
12 oz of pasta (one bag)---use either bowtie or some kind of corkskrew
1 package crumbled feta cheese (I like the kind seasoned with tomato and basil)
1 small can sliced olives
broccoli florets (thawed or fresh)
grape tomatoes, cut in half
1 bottle Bernstein's Cheese Fantastico dressing

This recipe works best if everything is chilled, so cook the pasta and chicken, then stick it in the fridge for a while (or wait overnight).

Just combine everything (chicken, pasta, cheese, olives, broccoli, and tomatoes) in a large bowl. Toss with about half the bottle of salad dressing. Let it chill for a couple of hours. The pasta and other ingredients will absorb a lot of the dressing, so after a while pull it out and add about half of the remaining dressing and toss again.

Some people really like the dressing to have a stronger taste, so you can serve the remaining dressing with the salad when you serve it, or pour the rest of it on right before serving. Or you don't have to use the rest, depending on what flavor you want.

Serve it cold. You can serve it warm, but it's better chilled.