Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Rontini,uncooked |
| 1 cup | Frozen corn,cooked/drained |
| 1 \N | Red bell pepper,med,chopped |
| 1 cup | Sliced fresh mushrooms |
| ½ cup | Sliced stuffed olives |
| ½ cup | Sliced celery |
| ¼ cup | Chopped onion |
| 1 cup | Julienne strips Cheddar |
| ¾ cup | Italian salad dressing |
| ½ cup | Mayonnaise |
| ⅛ teaspoon | Black pepper |
| 2 cans | Chunk chicken,drained/flaked |
Prepare rotini according to package directions; drain. In large bowl, combine rotini, corn, red pepper, mushrooms, olives, celery, onion, and cheese. In small bowl, blend Italian dressing, mayonnaise, and pepper. Add to saald mixture; toss to coat. Gently stir in chunk chicken. Serve immediately or cover and chill. Refrigerate leftovers.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94