Chicken Pasta Salad II

Chicken Pasta Salad II


"This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth."


40 m servings 458 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
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  1. 81 Ratings


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...

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 ...

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 ...