Zesty Feta and Shrimp Summer Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold. 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.
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