Chicken and Asparagus Pasta Salad

    30 minutes

    This is a simple summer salad that includes chicken, pasta and asparagus as well as olives, broccoli and feta.

    19 people made this

    Serves: 12 

    • 500g farfalle pasta
    • 250g broccoli florets
    • 250g asparagus spears, trimmed and cut
    • 300g boneless chicken breast, cooked and diced
    • 1 (400g) tinn kidney beans, drained
    • 110g sliced black olives
    • 1 medium green capsicum, seeded and diced
    • 200g cherry tomatoes, halved
    • 125g crumbled feta cheese
    • 250ml Italian salad dressing, or as needed
    • salt and pepper, to taste

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

    1. Bring a large saucepan of lightly salted water to the boil. Add pasta and cook until al dente. Add broccoli 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 chicken, kidney beans, black olives, capsicum, cherry tomatoes, feta cheese and Italian dressing. Stir through 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.

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    Reviews in English (18)


    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 USA and 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 USA and Canada)


    This was wonderful! I used a box of whole wheat rotini pasta by Muellers. I also used Good Seasons natural italian salad dressing.  -  15 Mar 2008  (Review from Allrecipes USA and Canada)