Chicken Pasta Salad II recipe
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- 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 caloriescarbohydrate: 26.6 gcholesterol: 47.5 mgfat: 33.3 gfiber: 2.4 gprotein: 15.8 gsaturatedFat: 8.3 gservingSize: -sodium: 1078.1 mgsugar: 5.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pasta Salad II
Directions
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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.