Chicken Pasta Salad

I used to work down the street from a fun little cafe with a chicken pasta salad on the menu. Needless to say this was 'what's for lunch' on a regular basis. I salivate just thinking of enjoying the pasta with warm beer bread and whipped butter. I'm not a huge salad dressing fan, so pasta salads had never been very appealing to me, until I met this one. It's perfect for a potluck and I needed an offering for the ugly sweater party we're headed to later, so here you go.
As with any salad, these amounts and ingredients can easily be varied. This will feed 8-10ish for a main meal or about 20+ if there are other foods to load on the plate.

*16-18 oz. pasta (I use the multi-colored, vegetable rotini)
*1 1/2 c. broccoli florets, chopped small
*1 can kidney beans
*1 chicken breast (or leftover rotisserie chicken)
*1 tsp. parsley
*1 tsp. Italian seasoning
*1-2 TBSP. Parmesan cheese
*1-2 c. raspberry vinaigrette
*salt and pepper

In a large pot, bring salted water to boil. Add pasta and stir well. Cook according to package directions. Add broccoli to pasta and water for last minute of cooking. Drain and rinse well in very cold water. Allow to drain again and pour into large bowl. Drain and rinse kidney beans and add to bowl. Season chicken breast with salt and pepper and grill. Allow to cool and chop into bite-size pieces. Add to pasta. Sprinkle with seasonings, cover and refrigerate until ready to serve. Toss with dressing just prior to serving.Notes: I usually pull this from the fridge 20-30 minutes before serving so it is not so cold. Just be careful of the chicken that it doesn't stay out too long. (You can also make this without the chicken and it is still great.) I don't like pasta salad swimming in dressing, so I usually add about 1 c. or more dressing and leave the rest by the side if people would like to add more. My other favorite dressing to use is Caesar Italian if you can find it. I often add small cubes of mozzarella cheese.