"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." — Heather
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sliced fresh mushrooms
sliced green olives
shredded Cheddar cheese
1 (10 ounce) package
frozen corn kernels
green bell pepper, chopped
Italian-style salad dressing
canned chicken meat - drained and flaked
salt and pepper to taste
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!!!
This isn't anything special, but fairly good stuff and fairly easy to make (even though I hate chopping stuff). What I liked was that it was a great thing to take to work that was reasonably filling & didn't have to be microwaved. And the pasta seemed like the right amount, for a change. (Although I wouldn't call mixing Italian and mayo "genious" since I've seen plenty of recipes that do this - it's just an easy way to tang up the mayo a bit.)
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!
I tweaked this recipe a little. I added mild banana pepper rings and paprika for a touch of heat and used red bell pepper for sweetness. I also seared boneless breast filets then diced them and finished cooking in a pan bringing 1 cup water, 1/2 cup lemon juice, and 1/4 cup soy sauce then adding the chicken and stirring constantly until thoroughly cooked, then drained and added to the salad. This keeps the chicken extremely moist. The salad was awesome and disappeared in a flash.
What a great summer salad for the whole family. My 23 year old son, who is hard to please, loved this salad. I added a little more onions to fit our family tastes. This is what is great about this salad. You can adjust it to your own personal tastes.
Pretty good. Left out the olives because husband doesn't like them I also used two baked chicken breasts that I had baked instead of the canned stuff (yuck).
Makes a nice lunch of a light supper with a nice dinner roll.
Oh, we all loved it!! I used black olives instead of green, b/c that is what I had. DELICIOUS!! I have a 1 year old and a 4 year old and both ate it up!
I never write reviews on this site and I had to write about this one! Even my husband and daughter couldn't get enough of this! My husband asked when I was making it again. It's really good and the ingredients work so well together. I used some left over rotisserie chicken that I had instead of the canned kind but other than that, followed this recipe exactly. Turned out really YUMMY! Thank you.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pasta Salad II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 300
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