Chicken Pasta Salad II

Submitted by: admin on April 10, 2020

6 servings

Ingredients

½ pound rotini/corkscrew pasta
½ cup sliced fresh mushrooms
½ cup sliced green olives
1 stalk celery, chopped
¼ cup minced onion
1 cup shredded Cheddar cheese
1 (10 ounce) package frozen corn kernels
1 green bell pepper, chopped
¾ cup Italian-style salad dressing
½ cup mayonnaise
1 cup canned chicken meat - drained and flaked
salt and pepper to taste

Instructions

Step 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.

Step 2
Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.

Step 3
In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.

Step 4
Gently mix in flaked chicken; refrigerate for a few hours or serve.

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