Bow Tie Pasta Salad with Lemon Pepper Chicken

I'm going to be posting some "Round Two" recipes every now and then. Remember the meatballs?  We enjoyed those in two completely different recipes. So here we go with the Lemon Pepper Rosemary Chicken  from Monday. 

I cooked four chicken breasts in the crock pot.  There were two left which I shredded while still warm.  We had about 1 cup of the green peas left.  They were mixed in with the chicken.  There was about half of the sauce left so I poured that over and mixed it all together really well.

So here we are at Round Two.
1 - 8 oz. package of bow tie pasta, cooked, rinsed with cool water and drained well
1/4 cup diced cherry tomatoes
3 T. diced red peppers
Juice of one lemon
1/2 - 3/4 t. lemon pepper
1/4 cup grated Parmesan Cheese

The nice bowl of shredded chicken, peas and sauce (slightly warmed)

In a large bowl combine all ingredients.  Taste to check for seasonings.  Add additional grated Parmesan on top if you'd like a little extra.

So there ya go.  Two completely different meals with one crock pot cooking of chicken!