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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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • 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. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.

Nutrition Facts

151 calories; 5.5 g total fat; 11 mg cholesterol; 302 mg sodium. 18.9 g carbohydrates; 7.1 g protein; Full Nutrition

Reviews (17)

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Most helpful positive review

Rating: 4 stars
07/16/2004
This is a nice recipe however by adding some chopped fresh basil or coriander/cilantro..it becomes outstanding. Green peppers tend to have a stronger flavour so try substituting red peppers or better yet..roasted peppers!! Bottled Italian dressing is usually salty pungent and generally nasty. Suggest that a vinaigrette such as Dijon Lemon or Balsamic be used as a better tasting and wonderful alternative. Throwing in some chopped sun dried tomatoes is also a nice addition. Pasta salad is so versatile that it lends itself to a variety of additions. Read More
(36)
23 Ratings
  • 5 star values: 13
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/16/2004
This is a nice recipe however by adding some chopped fresh basil or coriander/cilantro..it becomes outstanding. Green peppers tend to have a stronger flavour so try substituting red peppers or better yet..roasted peppers!! Bottled Italian dressing is usually salty pungent and generally nasty. Suggest that a vinaigrette such as Dijon Lemon or Balsamic be used as a better tasting and wonderful alternative. Throwing in some chopped sun dried tomatoes is also a nice addition. Pasta salad is so versatile that it lends itself to a variety of additions. Read More
(36)
Rating: 4 stars
07/16/2004
This is a nice recipe however by adding some chopped fresh basil or coriander/cilantro..it becomes outstanding. Green peppers tend to have a stronger flavour so try substituting red peppers or better yet..roasted peppers!! Bottled Italian dressing is usually salty pungent and generally nasty. Suggest that a vinaigrette such as Dijon Lemon or Balsamic be used as a better tasting and wonderful alternative. Throwing in some chopped sun dried tomatoes is also a nice addition. Pasta salad is so versatile that it lends itself to a variety of additions. Read More
(36)
Rating: 4 stars
09/24/2005
The quality of the outcome of this recipe depends SO MUCH on the dressing used....I used a Garlic Herb Italian Vinegrette and it was great!! Also subbed canned asparagus for the fresh(none to be found at the market) a roasted red pepper for the green(more mellow taste) regular hothouse tomato instead of cherry(ditto on the lack thereof) frozen broccoli florets(added to pasta water) added a few secret spices of my own and used asiago cheese(more mellow flavor and not EIGHT DOLLARS A POUND!). After sampling sold for 25 at our Kiwanas auction. Definately a keeper with tweaking! Read More
(23)
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Rating: 5 stars
03/15/2008
This was wonderful! I used a box of whole wheat rotini pasta by Muellers. I also used Good Seasons natural italian salad dressing. Read More
(16)
Rating: 4 stars
10/02/2007
I used spiral whole wheat pasta and only used 1/2 of what it called for. I think five minutes for the asparagus may have been a minute or so too long. I steamed some frozen chopped broccoli and added to the noodle mixture. I doubled the amount of meat using heavily seasoned (garlic powder basil paprika and 1/2 a chopped onion) ground chicken breast. I used garbonzo beans no olives and a roasted red bell pepper. I didn't have any tomatoes. I used a little parm and shredded low fat monterey jack. For the dressing I cut it in half and did a 1/4 cup honey mustard and 1/4 light zesty Italian dressing. I chilled it and when we got home from a late evening in church we had a wonderful dinner! Read More
(10)
Rating: 5 stars
09/01/2009
This has been a staple at our weekend parties. Our friends love it. I skip the meat and broccoli and add artichokes. I add different veggies depending on what is available to cut up. Delish! Read More
(10)
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Rating: 5 stars
06/04/2009
This was awesome. I followed the recipe exactly except I used a can of whole olives and cut them in half. I may have added a bit more asparagus than called for and I threw the asparagus and broccoli in with the noodles when there was 4 minutes left instead of 5. Read More
(8)
Rating: 5 stars
08/08/2004
I think the wonderful thing about this recipe is how quick and easy it is not to mention cheap. I ALL of the ingredients for under 10 dollars. Also it makes a very large amount. I think it is best kept simple and is still delicious. Read More
(7)
Rating: 5 stars
09/01/2010
Excellent salad! For a little more kick I added a teaspoon of Italian spaghetti spice mix and a few cloves of garlic. It was very well received by my family! Read More
(6)
Rating: 5 stars
04/17/2012
I didn't add chicken and I forgot to cook the veggies. Even so it was very good. My husband also loved it and he isn't even very big on veggies. I will definitely make this again and again. Read More
(5)