Summer Pasta Salad

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks!

Theme: Summer Salads

ZESTY FETA, CHICKEN, & SHRIMP SUMMER PASTA SALAD

INGREDIENTS

• 2 skinless, boneless chicken breast halves
• 1 (16 ounce) package uncooked fusilli/corkscrew pasta – or any pasta you choose
  
• 1/2 pound frozen cooked cocktail shrimp – this is all for me-none for bf-allergic
  
• 1 (2.25 ounce) can diced black olives, drained
• 1 pint cherry tomatoes
• 1/2 cup baby carrots, chopped
• 1 cucumber, diced
• 1/2 cup balsamic vinaigrette salad dressing
• 1 (6 ounce) package feta cheese, crumbled
• salt/pepper to taste
  

DIRECTIONS

1. Preheat oven to 350 degrees F.
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 pasta, cook 8 to 10 minutes, until firm, and drain. Cool to room temperature.
4. In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinaigrette dressing and feta cheese, and season with salt/pepper to taste.

Posted by Mercedes at Mercedes’ World