Recipe by JACKSMOM
"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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1 (16 ounce) package
farfalle (bow tie) pasta
fresh asparagus spears, trimmed and chopped
diced cooked chicken breast meat
1 (15 ounce) can
kidney beans, drained
1 (4 ounce) can
sliced black olives, drained
green bell pepper, seeded and diced
cherry tomatoes, halved
crumbled feta cheese
Italian salad dressing, or as needed
salt and pepper to taste
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.
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!
This was wonderful! I used a box of whole wheat rotini pasta by Muellers. I also used Good Seasons natural italian salad dressing.
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!
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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pool Party Pasta Salad
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 50
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