1/2 of a (1 lb.) pkg. Creamette Rotini, uncooked
1 c. frozen corn, cooked & drained
1 med. red bell pepper, chopped
1 c. sliced fresh mushrooms
1/2 c. sliced stuffed olives
1/2 c. sliced celery
1/4 c. chopped onion
1 c. Cheddar cheese, cut into strips
3/4 c. bottled Italian salad dressing
1/2 c. mayonnaise
1/8 tsp. black pepper
10 oz. chopped chicken

Prepare Creamette 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 salad mixture; toss to coat. Gently stir in chicken. Serve immediately over cover and chill. Refrigerate leftovers. 6-8 servings.