Chicken and Corn Pasta Salad

    Chicken and Corn Pasta Salad

    (91)
    3saves
    40min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (91)

    Reviews in English (91)

    by
    52

    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!!!  -  14 May 2007  (Review from Allrecipes USA and Canada)

    by
    44

    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.  -  11 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    40

    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!  -  16 Jul 2001  (Review from Allrecipes USA and Canada)

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