MY FAVORITE CHICKEN BOW TIE PASTA SALAD

This favorite BOW TIE PASTA SALAD, full of chicken, and an wide assortment of veggies, is great!  It has been a family favorite for years.  This salad can be made ahead.  Don't add the yummy, homemade dressing or the grated cheese until just before serving, though.  You can use your imagination with this recipe--I just make it with our favorites!  It makes alot--for a crowd at a family reunion, church or civic group.  I think it's best eaten up, though after the dressing and cheese are added, as it tends to get a little 'soggy' the next day. 

CHICKEN BOW TIE PASTA SALAD

2 chicken breasts, cooked and cubed

1 pkg bow tie pasta, cooked, drained and cooled

1 zucchini, cut up

1 container cherry tomatoes, sliced in half

1 cucumber, peeled, and cut up

1 bunch fresh broccoli, cut into small florets

1/2 head cauliflower, cut up in small flowers

1 bunch green onions, chopped

1 can olives, sliced

1 mozzarella ball, grated

Marinate chicken breasts in teriyaki sauce and cook.  Cut in cubes.  Set aside.  Cook pasta according to directions on package.  Drain.  Add cubed chicken breast and vegetables.  At this point, salad can be stored in the refrigerator.  When ready to serve, toss with the salad dressing and grated cheese.

DRESSING 

1 cup sugar

1 cup canola oil

2 teaspoons salt

1 cup vinegar

4 teaspoons accent (I have cut this in half or even deleted it)

1 teaspoon pepper

To make dressing, mix all ingredients and mix until sugar is dissolved.  Refrigerate at least 4 hours, or overnight is best.  When ready to serve salad, shake the dressing well, and pour entire dressing over the salad and toss.  Add grated cheese and toss again.  Serve immediately.  I think this salad is best used same-day.