1 cup feta cheese, crumbled (or 1/2 cup grated parmesan cheese)
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Let's Make It
Bring 4 to 6 quarts of water to a rolling boil in a large pot. Into the pot, add the dry pasta, cover and leave on the stove, but turn the burner off.
Bring 6 cups water to a boil in a medium sized saucepan. Drop the chicken breasts into the saucepan, turn burner down to simmer, cover and allow to cook for about 20 minutes, or until no pink remains.
Place the chopped vegetables and garlic in a large bowl with half the salt, pepper and dressings. Mix with large spoon. Set aside.
After about 10 minutes, test the pasta. If done, drain, rinse with cold water, drain again and add to the vegetables.
Remove chicken breasts from pot, drain and cut into 1 inch cubes. Toss with the rest of the salt and pepper. Add to the bowl along with the balance of the salad dressings. Mix well. Adjust seasonings to taste. Refrigerate for at least 3 hours before serving.