About this recipe:This pasta salad reminds me of summer and it feeds a crowd! I regularly use up leftovers (chicken and veggies) in this salad.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:10min › Ready in:30min
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.