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.

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.

Per Serving: 371 calories; protein 23.8g; carbohydrates 50.2g; fat 7.8g; cholesterol 90.8mg; sodium 396.8mg.

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