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Zesty Feta and Shrimp Summer Pasta Salad


"This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold."
Original recipe yield: 8 servings.
Prep Time:
15 Minutes
Cook Time:
35 Minutes
Ready In:
1 Hour
Servings:
8

INGREDIENTS:

  • 2 skinless, boneless chicken breast halves
  • 1 (16 ounce) package uncooked farfalle (bow tie) pasta
  • 1/2 pound frozen cooked cocktail shrimp
  • 1 (2.25 ounce) can diced black olives, drained
  • 1 pint cherry tomatoes
  • 1/2 cup baby carrots, chopped
  • 1 cucumber, diced
  • 1/2 cup balsamic vinegar
  • 1 (6 ounce) package feta cheese, crumbled
  • salt-free seasoning blend to taste

DIRECTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
  3. Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
  4. In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.