Zesty Feta and Shrimp Summer Pasta Salad recipe

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Ingredients

2 skinless, boneless chicken breast halves
1 (16 ounce) package uncooked farfalle (bow tie) pasta
½ pound frozen cooked cocktail shrimp
1 (2.25 ounce) can diced black olives, drained
1 pint cherry tomatoes
½ cup baby carrots, chopped
1 cucumber, diced
½ cup balsamic vinegar
1 (6 ounce) package feta cheese, crumbled
salt-free seasoning blend to taste

Nutrition Info

370.7 calories
carbohydrate: 50.2 g
cholesterol: 90.8 mg
fat: 7.8 g
fiber: 3.5 g
protein: 23.8 g
saturatedFat: 3.8 g
servingSize: -
sodium: 396.8 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold.

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