Ingredients

• 12 ounces tri-colored rotini pasta, uncooked
• 1/2 jalapeno pepper
• 1 medium red bell pepper
• 1 medium orange bell pepper
• 1 medium yellow bell pepper
• 1/4 medium red onion
• 1 cup fresh basil leaves
• 2 medium carrots
• 12 ounces chicken breast, cooked
• 2.25 ounces canned sliced black olives
• 1/2 cup feta cheese crumbles
• 1/4 cup apple cider vinegar
• 3/4 cup olive oil
• 1/2 teaspoon black pepper 

Preparation

1. Cook pasta according to package instructions, omitting salt. Drain and rinse with cold water.
2. Chop jalapeno and bell peppers after removing seeds and membrane.
3. Chop red onion and basil. Shred carrots.
4. Dice cooked chicken breasts. Drain and rinse olives.
5. In a large bowl toss all ingredients together.
6. Chill in the refrigerator until ready to serve. 

Helpful hints

• Any type of pasta would work for this recipe.
• To add extra flavor use grilled chicken breasts.
• For a higher or lower protein dish you can adjust the amount of chicken.
• The feta cheese and olives are limited, providing less than 1 tablespoon per serving. You can reduce the amount or omit to further reduce sodium and phosphorus.