Pasta Salad

Great on hot days.




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

Nutritional information

No nutrition information available


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. Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well. In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat. Gently mix in flaked chicken; refrigerate for a few hours or serve.