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Pasta Salad

1 lb. pasta ruffles, cooked and cooled
1 cup frozen peas
handful pitted black olives, halved
handful whole or chopped walnuts
3 stalks celery, sliced
1/2 lg. red bell pepper, diced
2 boneless, skinless chicken breasts, baked with Shake 'N Bake coating,
cut into bite-size pieces
2 oz. Swiss cheese, cubed
4-5 Tbsp mayonnaise
2 tsp. lemon juice
1 tsp. olive oil
2 Tbsp bottled Italian dressing
1 tsp. each Lawry's seasoning salt and Mrs. Dash
Salt and freshly ground black pepper to taste

Drain pasta well. In large bowl, mix all ingredients and sprinkle
with paprika (optional). Serve chilled or at room temperature.
About 8 servings.

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