Saturday, July 02, 2005

Chicken and Bow Tie Pasta Salad

Chicken and Bow Tie Pasta Salad(Adapted from CL)

8 ounces uncooked farfalle
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons extravirgin olive oil
1 tablespoon stone-ground mustard
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons rice vinegar
2 cups shredded cooked chicken breast
1 1/2 cups seedless red grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onion
1/3 cup coarsely chopped walnuts, toasted
2 tablespoons chopped fresh chives
1 tablespoons chopped fresh parsley

Cook pasta according to package directions, drain and cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine. Stores well in the refrigerator for a couple days.

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