Chicken Pasta Salad II

½ pound rotini/corkscrew pasta

½ cup sliced fresh mushrooms

½ cup sliced green olives

1 stalk celery, chopped

¼ cup minced onion

1 cup shredded Cheddar cheese

1 (10 ounce) package frozen corn kernels

1 green bell pepper, chopped

¾ cup Italian-style salad dressing

½ cup mayonnaise

1 cup canned chicken meat - drained and flaked

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 rinse with cool water. Pour into a large dish.

Combine mushrooms, olives, celery, onion, cheese, corn and green bell pepper with pasta; mix well.

In a small bowl, whisk together dressing and mayonnaise; pour dressing over salad and toss again to coat.

Gently mix in flaked chicken; refrigerate for a few hours or serve.