Pasta salad is a staple for us in the summer but it can be bland and repetitive. The best part of pasta salad is you always have a meal ready in the fridge. After a day of gardening, swimming or a day of golf, it is such a relief to walk in the kitchen and make a plate of pasta salad for dinner.
This salad is not only tasty but full of fresh flavor.
Start with one package of bow tie pasta, cooked to al dente. Add two cooked and diced boneless chicken breast. Add one half pound of cooked and peeled shrimp.
Now, here comes the fun and frugal part, empty out your fridge vegetable drawer. I added one pint of cherry tomatoes, a diced English cucumber and ½ cup of shredded carrots. To pull the salad together, toss in enough Italian dressing just to coat the salad, mixing it carefully. Season with salt and pepper to taste.
Top with crumbled feta cheese! Delicious!!!