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Chicken Pasta Salad

Chicken Pasta Salad

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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.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 777 kcal
  • 39%
  • Fat:
  • 48.7 g
  • 75%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 1794 mg
  • 72%

Based on a 2,000 calorie diet


  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 pour pasta into a large dish.
  2. Stir in the corn, mushrooms, celery, onions, olives, bell pepper and cheese.
  3. In a separate bowl, whisk together the salad dressing and mayonnaise, then pour this mixture over the salad and toss again, to coat. Add flaked chicken and toss gently a final time.
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This was very good. I chilled it overnight. My husband and I both enjoyed it. I will make it again.

Allison S.

I have made this now 3 times because it is so good. I use Barilla plus whole wheat pasta and have made it twice with canned tuna also. You can also use whatever vegestables you have on hand. Today I used peas instead of corn. Very yummy! Thanks for sharing!


This was my first attempt at a pasta salad, and it turned out to be easy and delicious! I actually made a very simplified version, using only the pasta, mayo, and Italian dressing and throwing in some celery and tomatoes, and it was still very tasty. Thanks for a great recipe!