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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
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:
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.
2. Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
3. In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
4. Gently mix in flaked chicken; refrigerate for a few hours or serve.
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