A new recipe we tried and all liked. Although Spencer said that it was only the salad dressing that made it "palatable". Since everyone else liked it we declared it a keeper.

8 ox farfalle pasta (bow-tie pasta - I prefer the smaller variety)
1 c Casear salad dressing
6 ounces shredded Parmesan cheese
6 cups chopped lettuce
4 c Tomatoes (I did 2 c because we no longer have fresh tomatoes)
Pepper
3/4 c Casear croutons
1 cut up rotisserie chicken into bite size pieces

Cook pasta. Drain but do not rinse. Stir pasta and 1/2 c salad dressing together and refrigerate for at least 1 hour. Mix everything together. Serve with extra salad dressing.

Note: Heather wrote this one some time ago, but it was stuck in the "draft" folder waiting for Jeremy to add the photo but forgotten.