GRILLED CHICKEN BOW TIE PASTA SALAD

By michellecresta

This recipe can be made earlier in the day to give the pasta and vegetables time to marinate in the dressing.

Ingredients

• 1 1 ounce) pkg. 1 (16 ounce) pkg. farfalle pasta
• 1 1 ounce) pkg. 1 (16 ounce) pkg. farfalle pasta
• 1 1 ounce) pkg. 1 (16 ounce) pkg. farfalle pasta
• 2 2 2 cups broccoli florets
• 2 2 2 cups broccoli florets
• 2 2 2 cups broccoli florets
• 3 3 3 boneless, skinless chicken breasts, cooked and cubed
• 3 3 3 boneless, skinless chicken breasts, cooked and cubed
• 3 3 3 boneless, skinless chicken breasts, cooked and cubed
• 1 1 1 cup cherry tomatoes, halved
• 1 1 1 cup cherry tomatoes, halved
• 1 1 1 cup cherry tomatoes, halved
• 1 1 1 green bell pepper, diced
• 1 1 1 green bell pepper, diced
• 1 1 1 green bell pepper, diced
• 1 1 ounce) bottle 1 (16 ounce) bottle Italian dressing
• 1 1 ounce) bottle 1 (16 ounce) bottle Italian dressing
• 1 1 ounce) bottle 1 (16 ounce) bottle Italian dressing
• 4 4 4 ounces Colby Jack cheese, cubed
• 4 4 4 ounces Colby Jack cheese, cubed
• 4 4 4 ounces Colby Jack cheese, cubed
• 1 1 ounce) can 1 (2.25 ounce) can sliced olives
• 1 1 ounce) can 1 (2.25 ounce) can sliced olives
• 1 1 ounce) can 1 (2.25 ounce) can sliced olives
• 1 1 1 cup grated parmesan cheese
• 1 1 1 cup grated parmesan cheese
• 1 1 1 cup grated parmesan cheese

Preparation

Step 1

Cook pasta as directed on package, adding broccoli to the cooking water for the last 2 minutes; drain.
Toss chicken, tomatoes, pepper, cheese, olives and dressing together in a large bowl.
Add pasta and broccoli, toss lightly.
Sprinkle with parmesan cheese and serve.