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Home -> On the Side -> Salads
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
16 ounce package corkscrew or penne pasta 1 red or green bell pepper, cored, seeded and diced 8 ounce package sliced fresh mushrooms 1 cup sliced green or black olives 1 stalk celery, diced 1 can water sliced water chestnuts, drained 1 small red onion, peeled and diced 1 medium carrot, peeled and thinly sliced 1 cup cubed Cheddar cheese 1/2 cup prepared mayonnaise 1 bottle Italian oil and vinegar salad dressing 1 cup cubed cooked chicken 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. crumbled dried tarragon
Directions
Cook pasta according to package directions. Drain and cool under cold running water. Drain well. Transfer drained pasta to a large bowl and add bell pepper, mushrooms, olives, celery, water chestnuts, red onion, cubed Cheddar cheese, mayonnaise, Italian dressing cubed chicken, salt, pepper and tarragon. Toss well to combine. Cover and refrigerate until ready to serve.
Serves 8 to 10.
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