1 pound fusilli pasta (brown rice, quinoa, whole wheat, etc)
2 tablespoons mccormickspice Salad Supreme Seasoning (can omit)
½-¾ cup Italian dressing of choice
1 large red bell pepper, diced
1 large orange bell pepper, diced
2 cups small broccoli florets
1 medium yellow squash, diced (approx 1½ cups)
2 cups diced rotisserie chicken
½ cup feta cheese (optional)
2 cups arugula


Bring a large pot of salted water to a boil and cook pasta to al dente, according to directions. Strain and rinse with cool water.
While pasta is still a little warm, season with the Salad Supreme seasoning and ½ cup of the dressing.
Toss with all of the remaining ingredients, except for the arugula, and let chill in the fridge for about 30 minutes before serving. 
Right before service, stir in the arugula. If it is too “dry”, stir in the remaining Italian dressing.