Description
This Pasta salad is a nutritious and light summer meal or side dish. My 4 yr old loves the veggies in this. I regularly use up grilled leftovers (chicken and veggies) in this salad.
Ingredients
- 1 (16 ounce) package farfalle (bow tie) pasta
- 1 cup broccoli florets
- 8 ounces fresh asparagus spears, trimmed and chopped
- 8 ounces diced cooked chicken breast meat
- 1 (15 ounce) can kidney beans, drained
- 1 (4 ounce) can sliced black olives, drained
- 1 medium green bell pepper, seeded and diced
- ½ pint cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- 1 cup Italian salad dressing, or as needed
- salt and pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta
- and cook until tender
- about 8 minutes. Add broccoli florets and asparagus to the boiling water during the last 5 minutes. Drain
- and run under cold water to cool.
- In a large serving bowl
- stir together the diced chicken
- kidney beans
- black olives
- green pepper
- cherry tomatoes
- feta cheese and Italian dressing. Stir in the pasta
- broccoli and asparagus. Season with salt and pepper to taste. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 24