Ingredients

• 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

Instructions

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 bell pepper 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 flaked chicken; refrigerate for a few hours or serve.