Pool Party Pasta Salad

June 2009
This versatile salad is a nutritious and light summer meal or side dish. Use grilled chicken leftovers and swap out any of the veggies with what you have on hand!


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 (or garbanzo beans)
1 (4 ounce) can sliced black olives, drained
1 medium green bell pepper, seeded and diced
1/2 pint cherry tomatoes, halved
4 ounces crumbled feta cheese (or asiago or monterey jack)
1 cup Italian salad dressing (or Dijon or Balsamic vinaigrette)
salt and pepper (optional)

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, beans, olives, green pepper, tomatoes, cheese and salad dressing. Stir in the pasta, broccoli and asparagus. Season with salt and pepper to taste. This salad is best if chilled for a couple of hours before serving.