Summer Pasta Salad

Scrumptious Sunday is hosted by Mercedes at Mercedes Rocks!

Theme: Summer Salads



  • 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


  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

9 Responses

  1. Shrimp! YUMMY! Great recipe Mere!

  2. Oh yummy!! Hubby will love this!!

  3. This sounds so good!! I love vinaigrette of any kind!

  4. Don’t you just love summer salads? Cooking seems so much easier….but maybe that is just because school is out!

  5. you can never go wrong with a salad.

  6. i love shrimp!!

  7. I have all this, looks so good it will be dinner tonight! Thanks dearest heart!!!

    Glad I could help you out! 😉

  8. that sounds yummy!!! may just try it.

  9. Great salad idea! I think I’m going to try something a little different here by using the prepared bite-sized chicken in the refrigerated section of the grocery store. I could always microwave for heating purposes. It occured to me that I might be able to throw this delicious salad together a little faster and still make it work. Will try it and let you know.

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