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Chicken Pasta Salad II

corn, chicken, pasta, dressing, mayonnaise, cheese, olives, celery, mushrooms, onion

Chicken Pasta Salad II -


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

Directions for Chicken Pasta Salad II Recipe

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.

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6 servings

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