“This is an easy but exceptional salad recipe for summer holidays.” Serving: 5 | Prep: 30m | Ready in: 40m

Ingredients
• 1/2 lb. 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 oz.) cans chunk chicken, drained
• salt and pepper to taste

Direction
• Boil a big pot of lightly salted water. Put in pasta and cook until al dente, 8- 10 minutes; drain the pasta and pour into a big dish.
• Mix in cheese, bell pepper, olives, onions, celery, mushrooms, and corn.
• Beat mayonnaise and salad dressing together in a different bowl, drizzle the salad with this mixture and toss again to coat. Put in flaked chicken and toss for the last time gently.

Nutrition Information
• Calories: 777 calories;
• Total Carbohydrate: 47.2 g

• Cholesterol: 107 mg
• Total Fat: 48.7 g
• Protein: 39.7 g
• Sodium: 1794 mg