Ingredients
- 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
Description
This Pasta Salad Is A Nutritious And Light Summer Meal Or Side Dish. Grilled Vegetable Leftovers Can Be Used In This Salad.
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