Chicken Pasta Salad

½ pound uncooked pasta of your choice

1 cup frozen corn kernels, thawed

1 cup sliced mushrooms

½ cup diced celery

¼ cup minced onion

½ cup sliced green olives

½ cup diced green bell pepper

1 cup shredded Cheddar cheese

¾ cup Italian-style salad dressing

½ cup mayonnaise

2 (10 ounce) cans chunk chicken, drained

salt and pepper to taste

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.

Stir in the corn, mushrooms, celery, onions, olives, bell pepper and cheese.

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.