This is what is offered for breakfast at the Tuck U Inn at the Glick Mansion in Atchison, Kansas. People adore the bacon’s caramel and candy coating mix!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 1 (16 ounce) package farfalle (bow tie) pasta
- 1 cup broccoli florets
- 8 ounces fresh asparagus spears, trimmed and chopped
- 8 ounces diced cooked chicken breast meat
- 1 (15 ounce) can kidney beans, drained
- 1 (4 ounce) can sliced black olives, drained
- 1 medium green bell pepper, seeded and diced
- ½ pint cherry tomatoes, halved
- 4 ounces crumbled feta cheese
- 1 cup Italian salad dressing, or as needed
- salt and 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. I like it pretty heavy on the pepper. This salad is best if chilled for a couple of hours before serving.
Nutrition Facts
| Calories | 151 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 302 mg |
| Sugars | 2 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This pasta salad is always a hit. It’s so easy to make and delicious.
Loved this salad! Added a roasted red pepper instead of a green one and garbanzo beans rather than kidney. I expect to have this for dinner at least once a month if not more often. Family loved it too! Definitely a keeper.
This made a great summer meal – using up some leftover chicken. I didn’t add the feta cheese (UGH) or the kidney beans which I didn’t have. I’ll make it again. The recipe said it fed 24 people. I don’t see how that is possible. We all ate more than our share!
I’ve made this dish a dozen times, and always love it. I find I have to add the broccoli and asparagus a little earlier than they recommend. Recently instead of store-bought dressing I’ve used the Italian Dressing Mix recipe from this site, and it’s a definite improvement. I like to keep the salt content in that dressing low, but I compensate for that here by just adding extra feta. Makes a large quantity and goes a long way!
We really enjoy this dish. Made as is or altered depending on what is in the frig.
this is the perfect cold noodle salad for family bbqs or summer get togethers! everyone seems to love it! some people like more dressing than the reccommended amount…so i just bring some extra dressing along so in case someone wants more.
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.
I made this this morning. I used everything but the tomatoes and Italian dressing. Instead I used sun dried tomatoes and kens fat free sun dried tomato dressing. It was great. Going to be my new picnic pasta salad
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!
Very good and simple. You can add whatever you like.
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.
This was a fine recipe. It was good cold and warmed up. We ate the leftovers for days.
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!
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!
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.
I took this salad to a church pot luck and received many compliments on it. It is a great a wonderful combination of chicken and vegetables.
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.