1 (8-ounce) package elbow macaroni |
1 (13-ounce) bottle peppercorn-ranch dressing |
2 1/2 cups chopped cooked chicken |
1 (9-ounce) package frozen sweet peas, thawed |
1 (2 1/4-ounce) can sliced ripe olives, drained |
1 pint cherry tomatoes, halved |
salt to taste |