Pasta salad is a summertime favorite. It is a light and colorful dish that can
be served as a side or a meal. The fresh ingredients and dressings used in
pasta salads make it a flavorful and appealing dish. This recipe is easy to
make and complements other dishes served at an outdoor gathering.
Pool Party Pasta Salad
Ingredients
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1 (16 ounce) package farfalle (bowtie) pasta
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1 cup broccoli florets
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8 ounces fresh asparagus spears, trimmed
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8 ounces diced cooked chicken breast meat
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1 (15 ounce) can kidney beans, drained
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1 (4 ounce) can sliced black olives, drained
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1 medium green bell pepper, seeded and diced
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½ pint cherry tomatoes, halved
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4 ounces crumbled feta cheese
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1 cup Italian salad dressing
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Salt and pepper to taste
Preparation
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Bring a large pot of lightly salted water to a boil. Add pasta, and cook until
tender, about 8 minutes. Add broccoli florets and asparagus to the boiling
water during the last 5 minutes. Drain, and run under cold water to cool.
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In a large serving bowl, stir together the diced chicken, kidney beans, black
olives, green pepper, cherry tomatoes, feta cheese, and Italian dressing. Stir
in the pasta, broccoli, and asparagus. Season with salt and pepper to taste.
Chill 2-3 hours before serving.
