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Pool Party Pasta Salad
Pool Party Pasta Salad
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create a refreshing and kid-friendly pasta salad using leftover grilled chicken and veggies for a light summer meal or side dish.
Ingredients:
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 1 cup broccoli florets
  • 8 ounces fresh asparagus spears, trimmed and chopped
  • 8 ounces diced cooked chicken breast meat
  • 1 (15 ounce) can kidney beans, drained
  • 1 (4 ounce) can sliced black olives, drained
  • 1 medium green bell pepper, seeded and diced
  • 0.5 pint cherry tomatoes, halved
  • 4 ounces crumbled feta cheese
  • 1 cup Italian salad dressing, or as needed
Instructions:
  • - Bring a pot of generously salted water to a boil. - Cook pasta until tender, about 8 minutes. - Add broccoli and asparagus for the last 5 minutes of cooking. - Drain and cool under cold running water.
  • Combine diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese, and Italian dressing in a large serving bowl. Add pasta, broccoli, and asparagus. Season to taste with salt and pepper, with a generous amount of pepper. Chill for a couple of hours before serving for best results.

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