Chicken Pasta Salad

I had to come up with something to take to a church potluck a few weeks ago.  I wanted to take something that I could eat, so that means it had to be dairy-free and could not contain beans or gassy veggies (broccoli, cauliflower, brussels sprouts, cabbage, etc.).  I also wanted it to be a somewhat complete meal if I needed it to be.  This was the first potluck at church that we have participated in, so I also wasn't sure if I would be able to keep anything warm (in a crockpot) while we were at church.  I debated and debated over what to bring and ended up deciding that a pasta salad would probably be my best choice... even though I can't even tell you the last time I ate any pasta.  :) 

So I went looking on the internet and decided to use a recipe on AllRecipes for inspiration.  I eliminated the cheese, increased the amounts of vegetables, sauted the mushrooms, used chicken that I shredded myself instead of canned, and used homemade mayo.  I did use store-bought italian dressing because I had some in the refrigerator, but it did not contain HFCS, at least.  This was really good!  I'll definitely make it again when I need a pasta salad.  I have posted it below as I made it.

Chicken Pasta Salad

1 pound rotini/corkscrew pasta
8-oz package mushrooms, chopped
1 can pitted black olives, chopped
3-5 stalks celery, chopped
2 cups frozen corn
1 cup frozen peas
1 bell pepper, chopped
1 1/4 cup Italian salad dressing, preferably homemade
3/4 cup mayonnaise, preferably homemade
1 1/2 cup shredded chicken
salt and pepper to taste

Cook pasta to al dente in heavily salted water.  Pour into a large bowl. 

Saute the mushrooms in coconut oil until softened.  Add to pasta, along with black olives, celery, corn, peas, bell pepper, and chicken.   

In a separate bowl, whisk the Italian salad dressing and mayo together.  Pour over pasta salad and mix well.  Add salt and pepper to taste. 

Refrigerate until ready to serve.