Chicken & Broccoli Bow-Tie Pasta Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 22 minutes

Ingredients

2 cups farfalle pasta, uncooked (bow-tie) or gluten free

2 cups fresh broccoli florets

1 lb cooked chicken (cut into strips or cubed)( 2 cups)

1 cup grape tomatoes, halved

1/2 cup zesty light Italian dressing

1/4 cup sliced black olives

1 1/2 teaspoons salt

1/4 cup sharp light cheddar cheese or Colby (shredded or crumbled)

1/4 cup monterey jack cheese (shredded or crumbled)

1/4 cup parmesan cheese (grated)

Directions

Cook pasta according to directions.

Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.

Drain and rinse with cold water the pasta and broccoli.

Toss chicken, tomatoes, olives, dressing, monterey and cheddar cheese together in a large salad bowl.

Add pasta mixture; mixing lightly.

Sprinkle top with parmesan cheese.

Notes

Original recipe called for 1/2 cup Colby & Monterey Jack cheese crumbles which is almost impossible to find. I have used cheese cubes cut in smaller pieces but this recipe changes the cheese. Either would work fine.

Nutrition

• Calories: 500.1
• Total Fat: 17.4
• Saturated Fat: 5.4
• Cholesterol: 99
• Sodium: 512.5
• Total Carbohydrate: 41.2
• Dietary Fiber: 2.3
• Total Sugars: 2.5
• Protein: 42.3