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Chicken Pasta Salad II

SUBMITTED BY: Heather

"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."
PREP TIME  30 Min
COOK TIME  10 Min
READY IN  40 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

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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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2003 by DANIELLE BEATTY
I gave this recipe 5 stars in all categories except kid friendly. I don't have kids, but can't imagine they would care for it too much. My husband and I loved it, though. I substituted black olives instead of green and cut way back on the corn. Otherwise, the recipe was great and works out well for lunches to take to work for a few days. Thanks for the recipe Heather!

8 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2007 by CLIFFORD BOREN
Added some roasted sliced almonds for crunch. Delicious! Will make this again.

3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2007 by Sandi
I made this pasta salad for Mother's Day and it was a huge hit!! Everyone enjoyed it, including my husband who is not a fan of pasta salad. I do want to make two suggestions. First, because I was taking this to a family get together, I felt the 6 servings shown on the original recipe would not be enough so I doubled it to 12 servings. Don't do that!! It turned out to be more like 30 servings. Also, I'm not a chef but I love to cook and the "Prep Time" of 30 minutes turned out to be more like 60 minutes!! Just something to keep in mind. Otherwise, thanks for a great recipe, Heather! This one is a keeper!!!

3 users found this review helpful


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Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 511

  • Total Fat: 39.1g
  • Cholesterol: 51mg
  • Sodium: 825mg
  • Total Carbs: 26.9g
  •     Dietary Fiber: 2.5g
  • Protein: 16g

VIEW DETAILED NUTRITION

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