SEARCH
More 4 Photos

Chicken Pasta Salad II Recipe

Recipe by: 106a802496d678ba

"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."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook10 m
  • Ready In40 m
  • 1Bring 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.
  • 2Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
  • 3In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
  • 4Gently mix in flaked chicken; refrigerate for a few hours or serve.
Ingredients
  • 6 servings
  • 458 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    458
    23%
  • Fat:
    33.3
    51%
  • Carbs:
    26.6
    9%
  • Protein:
    15.8
    32%
  • Cholesterol:
    48
    16%

Based on a 2,000 calorie diet

4 Photos in the recipe
view all photos
You maybe like