Rice Noodle and Veggie Salad

2/3 pkg rice noodles, steamed per package directions, cooled
3 broccoli stalks, floretted
1 yellow pepper, washed & chopped
2/3 c oil-packed sun-dried tomatoes, drained, sliced thinly
1/4 c basil leaves, ribboned
Soy Balsamic Vinaigrette

In a large bowl, toss the noodles and vegetables. Drizzle with dressing to taste and toss again. Serve chilled.

For an entree, add sliced grilled chicken breast to each serving.