Colossal Chopped Salad

This one is from the pampered chef and is sooo good, but beware it is HUGE.

This chicken, pasta and vegetable salad is a lively medley of color and flavor.

1 pkg. (16 oz.) uncooked penne pasta
1 head romaine lettuce, thinly sliced (about 6 c.)
2 c. diced cooked chicken
1/2 c. sliced red onion
1 yellow summer squash or zucchini
2 Roma tomatoes
1 lg. carrot, peeled
1 can (3.25 oz.) pitted ripe olives, drained
1/2 c. (2 oz.) grated fresh Parmesan cheese
1 c. Italian or ranch salad dressing

Cook pasta according to package directions in Executive (8-qt.) Stockpot; drain and rinse under cold running water using Large Colander. Spoon pasta into Simple Additions Dots Large Round Bowl. Meanwhile, thinly slice lettuce and dice chicken using Chef's Knife. Slice red onion using Ultimate Mandoline fitted with v-shaped blade. Slice yellow squash with Ultimate Mandoline fitted with crinkle blade; cut slices in half using Santoku Knife. Slice tomatoes using Tomato Knife; cut slices in half. Cut carrot into julienne strips using Julienne Peeler; cut strips into 1-in. pieces using Paring Knife. Slice olives using Egg Slicer Plus. Top pasta with lettuce, chicken, onion, yellow squash, tomatoes, carrot and olives. Grate Parmesan cheese over vegetables using Ultimate Mandoline fitted with Grating blade. Drizzle dressing over salad; toss using Bamboo Spatulas just before serving.

Yield: 16 servings