Take a large pot and pour in some water, enough to cover one package of farfalle pasta. Add salt according to your taste and place the pot on the stove over medium heat. Wait until the water starts boiling. Add in 16 ounces (1 package) of farfalle (bow tie) pasta to the boiling water and let it cook for 8 to 10 minutes until tender.
Add 1 cup of broccoli florets and 8 ounces of the nicely trimmed and chopped fresh asparagus spears to the boiling water during the last 6 minutes of boiling.
Turn off the stove; remove the large pot from the heat and drain all the ingredients with a large strainer.
Now, run the ingredients under cold water in order to cool them to handle. Set the pasta-mixture aside until you mix rest of the ingredients.
Grab a large serving bowl and add in 4 ounces of black olives, 8 ounces of the diced cooked chicken breast meat, 15 ounces of the drained kidney beans, 1 medium seeded and dices green pepper, cherry tomatoes, 4 ounces of crumbled feta cheese and 1 cup of Italian dressing. Mix all the ingredients thoroughly.
Stir in the pasta-mixture into the bowl and season the ingredients with salt and pepper to taste.
Cover the serving bowl with plastic serving sheet and place it in refrigerator for a few hours before serving it.