Pool Party Pasta Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 151 Calories

Ingredients

• salt and pepper to taste
• 1 cup broccoli florets
• 1 (15 ounce) can kidney beans, drained
• 4 ounces crumbled feta cheese
• 1 (4 ounce) can sliced black olives, drained
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 medium green bell pepper, seeded and diced
• 8 ounces fresh asparagus spears, trimmed and chopped
• 8 ounces diced cooked chicken breast meat
• 1 cup Italian salad dressing, or as needed
• 0.5 pint cherry tomatoes, halved

Recipe Instructions

Step 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.

Step 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.