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Potluck Pasta Salad

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8 ounces wagon wheels pasta (cooked with 1/2 tsp red pepper)
8 ounces tricolor spiral pasta (cooked with 1/2 tsp red pepper)
2 medium red sweet pepper, cut into thin strips
2 medium yellow squash halved lengthwise and sliced
2 medium zucchini halved lengthwise and sliced
2 10 oz packages frozen peas, thawed
2 6 oz can pitted olives, drained
8 ounces smoked cheddar cheese, cubed
2 cups unlanched whole almonds, toasted
1 cup sliced green onion
2 cups cubed cooked chicken
1 16 oz bottle of Italian salad dressing
4 Tbs snipped fresh tarragon, oregano, basil, or dill

Combine all ingredients in a large bowl. Add dressing. Toss gently to mix. 

12 servings. 
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