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.