1 pound rotelle pasta
3 cups cooked chicken, cut up
2 carrots, shredded
2 cups red cabbage, finely shredded
10 ounces frozen peas, thawed
1 red onion, diced
1 green pepper, cut in match sticks
1/2 cup Italian dressing
1/2 to 1 cup ranch dressing
Cook pasta according to package directions. Drain and toss with Italian dressing. Set aside to cool slightly. Add the chicken and vegetables and toss. Stir in the ranch dressing, adding the amount you prefer. Chill. 6 to 8 servings.
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