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Chicken and Asparagus Pasta Salad

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

JACKSMOM
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Ingredients
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

Directions
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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