Zesty Feta and Shrimp Summer Pasta Salad

Chicken, shrimp, and summer vegetables are tossed with cooked pasta in this hearty, crowd-pleasing salad.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 371 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.