Chicken Pasta Salad II

This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 458 Calories

Ingredients

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

Recipe 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.