3 cups cooked elbow macaroni (about 1-1/2 cups dry)
OR corkscrew macaroni (about 2-1/4 cups dry)
2 cans (5 oz. each) Swanson Chunk white chicken, drained
1 small cucumber, thinly sliced
1-1/2 cups cherry tomatoes, cut in half
1 small red onion, chopped (about 1/4 cup)
3 tablespoons chopped fresh parsley
3/4 cup Italian salad dressing

In large bowl, toss all ingredients until evenly coated. Refrigerate at least 30 minutes before serving.

Serves 4.