Recipe by COLLEENMARIE13
"This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold."
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skinless, boneless chicken breast halves
1 (16 ounce) package
uncooked farfalle (bow tie) pasta
frozen cooked cocktail shrimp
1 (2.25 ounce) can
diced black olives, drained
baby carrots, chopped
1 (6 ounce) package
feta cheese, crumbled
salt-free seasoning blend to taste
This is a great salad! I made it this past weekend for my family they all loved it. However, I think the recipe was meant to be used with 'balsamic vinagarette salad dressing' instead of the balsamic vinegar. That's what I did and it turned out great!
I made it exactly as listed and it just wasn't great. I like all of the ingredients, but the balsamic vinegar wasn't a great choice of "sauce". It made a really dry salad. Perhaps I should've tried the balsamic VINEGARETTE as others suggested.
This is a very good summer type salad. I used Italian dressing and only used the shrimp. It was very yummy.
Made without chicken. Used balsamic vinegarette dressing as another reviewer suggested. I shredded carrot rather than diced it. It was a beautiful salad and it is a definite have again. May use more dressing next time.
a real crowd pleaser
Wonderful summer salad. Left out the tomatoes but added crushed nuts cashews and almonds, a two hard boiled eggs. I also pan fried the chicken in olive oil coated in montreal seasoning. I made my own balsamic dressing too (with a bit of brown sugar which added) It was so delicious!
This was good, but it could have used a little more shrimp and feta, in my opinion. I used 16 oz. chicken and that was the perfect amount.
* Percent Daily Values are based on a 2,000 calorie diet.
Zesty Feta and Shrimp Summer Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 70
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