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