Chicken and Asparagus Pasta Salad
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Chicken and Asparagus Pasta Salad

This pasta salad is a nutritious and light summer meal or side dish. Grilled vegetable leftovers can be used in this salad.



Serves: 12 

  • 500g farfalle pasta
  • 250g broccoli florets
  • 250g asparagus spears, trimmed and chopped
  • 300g boneless chicken breast, cooked and diced
  • 400g can 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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