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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
1/2 pound uncooked pasta of your choice |
1 cup frozen corn kernels, thawed |
1 cup sliced mushrooms |
1/2 cup diced celery |
1/4 cup minced onion |
1/2 cup sliced green olives |
1/2 cup diced green bell pepper |
1 cup shredded cheddar cheese |
3/4 cup italian-style salad dressing |
1/2 cup mayonnaise |
2 (10 ounce) cans chunk chicken, drained |
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 pour pasta into a large dish.
2. Stir in the corn, mushrooms, celery, onions, olives, bell pepper and cheese.
3. In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat. Add flaked chicken and toss gently a final time.
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