Mary Poulin's Pasta Salad

• 1 pound pasta Radiatore (pasta ruffles) or Campanelle (ruffled bells), cooked, drained and cooled
• 1 1/4 cups peas, frozen do not thaw
• 1/2 cup walnuts toasted, coarsely chopped
• 3 stalks celery strings removed, sliced
• 1/2 large sweet red bell peppers diced
• 2 each chicken breasts Halves, bone-in, skin on, baked with Shake N Bake, cooled until able to handle, removed from bones, cut into 1" pieces
• 2 ounces swiss cheese Deli hunk, cubed into 1" pieces
• 1 cup black olives pitted, cut in half
• 5 1/2 tablespoons mayonnaise
• 2 1/2 teaspoons lemon juice fresh is best
• 2 splash salad dressing, italian I use Ken's
• 1 teaspoon seasoning Mrs. Dash original or Lawry's seasoning salt
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon black pepper or to taste, freshly ground

1. Carefully mix all together in large bowl or roasting pan.
2. Refrigerate for at least 1 hour to allow ingredients to marry.
3. Serve cold.
4. Wonderful accompaniment to barbequed ribs, grilled burgers, dogs or as a light lunch.

pasta, peas, walnuts, stalks celery, sweet red bell peppers, chicken breasts halves, swiss cheese, black olives, mayonnaise, lemon juice, salad dressing, salt, kosher salt, black pepper

Taken from recipeland.com/recipe/v/mary-poulins-pasta-salad-50189 (may not work)