Pool Party Pasta Salad

Pool Party Pasta Salad

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


30 m servings 151 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.



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, ...

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 ...

This was wonderful! I used a box of whole wheat rotini pasta by Muellers. I also used Good Seasons natural italian salad dressing.

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!

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 ...

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 bro...

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 i...

This was a fine recipe. It was good cold and warmed up. We ate the leftovers for days.

From around the web