1 bag tri-color pasta spirals

2 breasts boneless skinless chicken

1 pound precooked shrimp

1 8oz block pepper jack (centimeter cubes)

1 jar artichoke hearts

1 small can of peas

1 red onion (sliced and quartered rings)

1 can garbonzo beans

1 can kidney beans

1 bottle creamy Italian dressing

Coat chicken in Montreal steak seasoning, BBQ until done, cut chicken into cubes.  Let the chicken cool down.

Boil pasta.  Drain in big colander.  Pour in tons of ice.  Run water over ice to melt and cool pasta.  Stir pasta around with your hands until all the ice has melted.  Pour pasta into giant bowl.  Add peas, artichokes, onion, beans, and stir.  Turn the whole bottle of dressing upside down on top of the salad.  Dump all the dressing.  Stir. Add the chicken and shrimp.  Add the cheese just before you serve.

Serve with fruit cocktail or canned peaches on the side.

Serve with iced tea.