Zesty Feta And Shrimp Summer Pasta Salad - cooking recipe

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