Mediterranean chicken &pasta salad

340g/12oz dried pasta tubes or spirals
½ red pepper, deseeded and thinly sliced
½ yellow pepper, deseeded and thinly sliced
½ green pepper, deseeded and thinly sliced
8 cherry tomatoes, halved
340g/12oz cooked leftover chicken, skinned and cut in strips
5 tbsp fat free vinaigrette dressing
salt and freshly ground black pepper
2 tbsps chopped fresh parsley

1. Cook the pasta in a large saucepan of boiling lightly salted water, according to the packet instructions, until it is cooked and just tender. Drain well, refresh under running cold water and drain again. Set aside to cool.

2. Put the peppers, tomatoes, cooked chicken and pasta in a large bowl and mix gently together.