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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