Party Pasta Salad

    30 min

    This pasta salad reminds me of summer and it feeds a crowd! I regularly use up leftovers (chicken and veggies) in this salad.

    22 people made this

    Serves: 24 

    • 450 g farfalle (bow tie) pasta
    • 100g broccoli florets
    • 225g fresh asparagus spears, trimmed and chopped
    • 225g diced cooked chicken
    • 1 tin kidney beans, drained
    • 100g black olives, drained and sliced
    • 1 medium fresh green pepper, seeded and diced
    • 150g cherry tomatoes, halved
    • 120g crumbled feta cheese
    • 225ml salad dressing or vinaigrette, or as needed
    • salt and pepper to taste

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. 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.
    2. 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.

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    Reviews in English (18)


    Loved this recipe, it went down a treat at my mums birthday party. Very easy to quick to prepare. Would recommend to anyone. Loved the feta cheese.  -  05 Aug 2013


    This is a nice recipe, however, by adding some chopped fresh basil or coriander/ becomes outstanding. Green peppers tend to have a stronger flavour, so try substituting red peppers, or better yet..roasted peppers!! Bottled Italian dressing is usually salty, pungent and generally nasty. Suggest that a vinaigrette such as Dijon, Lemon or Balsamic be used as a better tasting and wonderful alternative. Throwing in some chopped sun dried tomatoes is also a nice addition. Pasta salad is so versatile that it lends itself to a variety of additions.  -  16 Jul 2004  (Review from Allrecipes US | Canada)


    The quality of the outcome of this recipe depends SO MUCH on the dressing used....I used a Garlic Herb Italian Vinegrette, and it was great!! Also subbed canned asparagus for the fresh(none to be found at the market),, a roasted red pepper for the green(more mellow taste), regular hothouse tomato instead of cherry(ditto on the lack thereof), frozen broccoli florets(added to pasta water), added a few secret spices of my own, and used asiago cheese(more mellow flavor, and not EIGHT DOLLARS A POUND!). After sampling, sold for $25 at our Kiwanas auction. Definately a keeper with tweaking!  -  24 Sep 2005  (Review from Allrecipes US | Canada)