WKYT - Chef Walter - Recipes

Zesty Feta and Shrimp Summer Pasta Salad Monday, May 24, 2010


1 16 oz pkg farfalle (bow tie) pasta, uncooked
1 lb frozen cooked shrimp, thawed
1 2.25 oz can diced black olives,
1 pint grape tomatoes
1/2 cup matchstick carrots, chopped
1 cucumber, diced
1 small jar marinated artichokes, chopped
2 to 3 TBSP marinade from artichokes
1/4 cup balsamic vinegar
1 6 to 8 oz pkg feta cheese, crumbled
Mrs. Dash salt free seasoning Italian blend to taste


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. In a large bowl, mix the pasta, shrimp, olives, tomatoes, carrots, cucumber and artichokes. Toss with artichoke marinade, balsamic vinegar and feta cheese, and season with salt-free seasoning blend. Chill before serving.


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