Mexican Chicken Salad

A quick and easy summer lunch. Cooking time is the time to cook pasta.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 1 1⁄4 cups  soup pasta shells
• 1⁄2 lb  cooked chicken
• 7  ounces corn, drained
• 1  celery, chopped
• 1  red bell pepper, cored, seeded, diced
• 1  green bell pepper, cored, seeded, and diced

• Dressing

• 1  tablespoon mayonnaise
• 2  tablespoons vinegar
•  salt and pepper

Directions

1. Cook pasta in plenty of boiling, salted water until just tender
2. Drain well, and leave to cool.
3. Combine mayonnaise, vinegar and seasoning.
4. When the pasta is cooled; add chicken, corn, celery, peppers, and seasoning mixture.
5. Refrigerate until serving time.