Chicken Pasta Salad II

Ingredients

• 1 stalk celery chopped
• 1 cup chicken meat canned flaked drained
• 10 ounce corn kernels frozen
• 0.5 cup mushrooms fresh sliced
• 1  bell pepper green chopped
• 0.5 cup olives green sliced
• 0.5 cup mayonnaise 
• 0.3 cup onion minced
• 0.5 pound rotini/corkscrew pasta 
• 0.8 cup salad dressing italian-style
• 6 servings salt and pepper to taste
• 1 cup cheddar cheese shredded

Equipment

• bowl
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water.
3. Pour into a large dish.
4. Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.
5. In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.
6. Gently mix in flaked chicken; refrigerate for a few hours or serve.