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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
• 1/2 pint cherry tomatoes, halved
• 4 ounces crumbled feta cheese
• 1 cup Italian salad dressing, or as needed
• salt and pepper to taste

Description

This Pasta Salad Is A Nutritious And Light Summer Meal Or Side Dish. My 4 Yr Old Loves The Veggies In This. I Regularly Use Up Grilled Leftovers (chicken And Veggies) In This Salad.

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