Chicken Pasta Salad

Chicken Pasta Salad

Stan Erikson

I was reluctant to try to make a pasta salad myself since my wife who was a fantastic cook passed away 4 years ago and I don't do much meal preparation from scratch. She made her pasta salads by experience and intuition so had no written recipes. I liked the sound of this salad so decided to tweak it a bit and try it myself. It was fantastic.

Modified from: Chicken Pasta Salad II

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40 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 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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