The original recipe was in denver's rocky mountain news, but i have modified it to our tastes, including leaving out the green onion and increasing the amount of the sauce.
Zesty Feta And Shrimp Summer Pasta Salad
If you don't like shrimp, i have also made this with just chicken (or vice versa).
Recipe Summary 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.Ingredients | Chicken And Shrimp Pasta Recipes
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
Directions
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.
Info | Chicken And Shrimp Pasta Recipes
prep:
15 mins
cook:
35 mins
additional:
10 mins
total:
1 hr
Servings:
8
Yield:
8 servings
