Zesty Feta and Shrimp Summer Pasta Salad

Ingredients

• 0.5 cup baby carrots chopped
• 0.5 cup balsamic vinegar 
• 2.3 ounce olives diced black drained canned
• 1 pint cherry tomatoes 
• 1  cucumber diced
• 16 ounce farfalle pasta uncooked (bow tie)
• 6 ounce feta cheese crumbled
• 8 servings seasoning blend salt-free to taste
• 0.5 pound cocktail shrimp frozen cooked
• 2  chicken breast halves boneless skinless

Equipment

• bowl
• oven
• pot
• baking pan

Directions

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.
3. Remove from heat, cool, and cut into bite-size pieces.
4. Bring a large pot of lightly salted water to a boil.
5. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
6. 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.