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Zesty Feta and Shrimp Summer Pasta Salad

Zesty Feta and Shrimp Summer Pasta Salad

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COLLEENMARIE13

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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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Reviews

CMHS
65
7/6/2004

This is a great salad! I made it this past weekend for my family they all loved it. However, I think the recipe was meant to be used with 'balsamic vinagarette salad dressing' instead of the balsamic vinegar. That's what I did and it turned out great!

sam1994
40
6/5/2008

This is a very good summer type salad. I used Italian dressing and only used the shrimp. It was very yummy.

newhobby
13
4/12/2010

Made without chicken. Used balsamic vinegarette dressing as another reviewer suggested. I shredded carrot rather than diced it. It was a beautiful salad and it is a definite have again. May use more dressing next time.