Poolside Pasta Salad
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
Directions
-
Bring a large pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. During the last 5 minutes, add the broccoli florets and asparagus to the boiling water. Drain the mixture, then rinse under cold water to cool it down.
-
In a large bowl, combine the diced chicken, kidney beans, black olives, green pepper, cherry tomatoes, feta cheese, and Italian dressing. Add the cooled pasta, broccoli, and asparagus. Season with salt and freshly ground black pepper to taste (I prefer a generous amount of pepper). For best flavor, refrigerate the salad for a few hours before serving.
Nutritional Information (per serving)
| 151 | Calories |
| 6g | Fat |
| 19g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 151 | |
| % Daily Value * | |
| Total Fat 6g | 7% |
| Saturated Fat 2g | 8% |
| Cholesterol 11mg | 4% |
| Sodium 302mg | 13% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 2g | 8% |
| Total Sugars 2g | |
| Protein 7g | 14% |
| Vitamin C 9mg | 10% |
| Calcium 43mg | 3% |
| Iron 1mg | 8% |
| Potassium 113mg | 2% |
* 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.
Evaluation :
5/5