1 lb twisties (aka rotini)
2 cups chicken breast, cooked and diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
3/4 cup red onion diced (or other mild onion)
3 oz. can black olives, drained and halved
4 oz. shredded mozzarella
2 oz. chopped parsley

Dijon Vinaigrette:
1 - 2 Tbsp. Dijon mustard or Gulden's
1/4 cup red wine vinegar
1 Tbsp. honey 1/2 tsp. salt
1/4 tsp. pepper
2/3 - 3/4 cup olive oil

Cook rotini, drain and cool in running water. In a large bowl, toss all
salad ingredients. In a small bowl, whisk all dressing ingredients except oil
until salt dissolves, then gradually whisk in oil. Toss with salad. If
possible, refrigerate for a couple hours or longer to let flavors mingle,
then toss again before serving.

Makes a large bowl good for picnics, halves well.