Chicken Pasta Salad II Recipe

Ingredients <br>- ½ pound rotini/corkscrew pasta <br>- ½ cup sliced fresh mushrooms <br>- ½ cup sliced green olives <br>- 1 stalk celery, chopped <br>- ¼ cup minced onion <br>- 1 cup shredded Cheddar cheese <br>- 1 (10 ounce) package frozen corn kernels <br>- 1 green bell pepper, chopped <br>- ¾ cup Italian-style salad dressing <br>- ½ cup mayonnaise <br>- 1 cup canned chicken meat - drained and flaked <br>- salt and pepper to taste <br><p></p>Directions <br>step 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. <br>step 2: Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well. <br>step 3: In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat. <br>step 4: Gently mix in flaked chicken; refrigerate for a few hours or serve. <br>

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

Directions
step 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.
step 2: Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
step 3: In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
step 4: Gently mix in flaked chicken; refrigerate for a few hours or serve.

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