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.

Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hrs
8 servings


  • 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


  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.

Nutrition Facts (per serving)

371 Calories
8g Fat
50g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 371
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 91mg 30%
Sodium 397mg 17%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 13%
Total Sugars 5g
Protein 24g
Vitamin C 9mg 44%
Calcium 147mg 11%
Iron 4mg 21%
Potassium 331mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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