Chicken Pasta Salad recipe

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Ingredients

½ pound uncooked pasta of your choice
1 cup frozen corn kernels, thawed
1 cup sliced mushrooms
½ cup diced celery
¼ cup minced onion
½ cup sliced green olives
½ cup diced green bell pepper
1 cup shredded Cheddar cheese
¾ cup Italian-style salad dressing
½ cup mayonnaise
2 (10 ounce) cans chunk chicken, drained
salt and pepper to taste

Nutrition Info

776.8 calories
carbohydrate: 47.2 g
cholesterol: 106.8 mg
fat: 48.7 g
fiber: 3.2 g
protein: 39.7 g
saturatedFat: 13 g
servingSize: -
sodium: 1793.7 mg
sugar: 7.2 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 pour pasta into a large dish.

  2. Stir in the corn, mushrooms, celery, onions, olives, bell pepper and cheese.

  3. In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat. Add flaked chicken and toss gently a final time.

Recipe Yield

4 to 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.

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