Chicken and Corn Pasta Salad

Chicken and Corn Pasta Salad


77 people made this

This is my favourite summer pasta salad. For added flavour, you can boil the pasta in a mixture of 1 part water and 1 part chicken stock.


Serves: 6 

  • 250g spiral pasta
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup sliced green olives
  • 1 stalk celery, chopped
  • 1/4 cup minced onion
  • 1 cup (125g) grated Cheddar cheese
  • 300g corn
  • 1 green capsicum, chopped
  • 3/4 cup Italian-style salad dressing
  • 1/2 cup mayonnaise
  • 1 cup cooked chicken, shredded
  • salt and pepper to taste

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  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 capsicum 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 chicken; refrigerate for a few hours or serve.

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