Chicken Pasta Salad II
"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. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
contains eggs
- 1 stalk celery chopped
- salt and pepper to taste
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/4 cup minced onion
- 1 green bell pepper chopped
- 1/2 cup sliced fresh mushrooms
- 1/2 cup sliced green olives
- 1/2 pound rotini/corkscrew pasta
- 1 (10 ounce) package frozen corn kernels
- 3/4 cup italian-style salad dressing
- 1 cup canned chicken meat - drained and flaked
- Carbohydrate 7.23211809941621 g
- Cholesterol 30.1000000059175 mg
- Fat 22.2860832704684 g
- Fiber 0.681676264405709 g
- Protein 6.21180794168335 g
- Saturated Fat 6.97636391398014 g
- Serving Size 1 1 serving (151g)
- Sodium 801.173643941568 mg
- Sugar 6.5504418350105 g
- Trans Fat 7.3428865198147 g
- Calories 251 calories
Directions 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.
