Mexican Chicken Salad

• 1 14 cups soup pasta shells
• 12 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
• 1 tablespoon mayonnaise
• 2 tablespoons vinegar
• salt and pepper

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.

pasta shells, chicken, corn, celery, red bell pepper, green bell pepper, mayonnaise, vinegar, salt

Taken from www.food.com/recipe/mexican-chicken-salad-234722 (may not work)