Chicken Pasta Salad II Recipe

Chicken Pasta Salad II Recipe

  • 1/2 pound rotini/corkscrew pasta
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced green olives
  • 1 stalk celery, chopped
  • 1/4 cup minced onion
  • 1 cup shredded Cheddar cheese
  • 1 (10 ounce) package frozen corn kernels
  • 1 green bell pepper, chopped
  • 3/4 cup Italian-style salad dressing
  • 1/2 cup mayonnaise
  • 1 cup canned chicken meat – drained and flaked
  • salt and pepper to taste
  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water. Pour into a large dish.
  2. Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
  3. In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
  4. Gently mix in flaked chicken; refrigerate for a few hours or serve.
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