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Ingredients
1/2 (16 oz) Package Farfalle (bow tie) pasta
1/2 Cup broccoli florets
1/4 Pound fresh asparagus spears, trimmed & chopped
1/4 Pound diced cooked chicken breast meat
1/2 (15 oz) Can kidney beans, drained
1/2 (4 oz) Can sliced black olives, drained
1/2 Medium green bell pepper, seeded & diced
1/2 Cup cherry tomatoes, halved
2 Ounces crumbled feta cheese
1/2 Cup Italian salad dressing, or as needed
Salt & pepper to taste
Instructions
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. 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 for several hours before serving.