Chicken, Artichoke, and Pasta Salad

Chicken, Artichoke, and Pasta Salad

Start this recipe first thing in the morning and it will be ready for you the next day.

1 pound pasta, such as ditali, small shells, or small bow ties, cooked and drained
1 cup Zesty Italian salad dressing
4 cups cooked chicken breast halves, shredded
1 (14 ounce) can quartered artichoke hearts drained
1 (4 ounce) sliced black olives, drained
1 (15 ounce) can shoe peg corn, drained
3 tablespoons chopped fresh parsley
1 bunch green onions, sliced
1 cup Hellman’s mayonnaise, you can use light, but not low-fat

Mix pasta and salad dressing together and refrigerate 8 hours or overnight. Add remaining ingredients and chill overnight.
Makes 6 to 8 servings as an entree and 8 to 10 as a side