Chicken Pasta Salad II recipe

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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

Nutrition Info

458.3 calories
carbohydrate: 26.6 g
cholesterol: 47.5 mg
fat: 33.3 g
fiber: 2.4 g
protein: 15.8 g
saturatedFat: 8.3 g
servingSize: -
sodium: 1078.1 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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