Steps to Prepare Pumpkin And Feta Pasta

Zesty Feta And Shrimp Summer Pasta Salad

Top with vegan tofu feta (easy recipe here), pomegranate seeds, fresh mint and toasted walnuts.

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 | Pumpkin And Feta Pasta

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 | Pumpkin And Feta Pasta

prep: 15 mins cook: 35 mins additional: 10 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Zesty Feta And Shrimp Summer Pasta Salad

Salad, Seafood Salad Recipes, Shrimp Salad Recipes,