Shelly's Recipe

ROASTED CHICKEN AND BOW TIE PASTA SALAD

Category: Pasta Salads

3 cups uncooked farfalle (bow tie pasta) (about 8 oz)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tbsp extra virgin olive oil
1 tbsp stone-ground mustard
2 tsp sugar
1 1/4 tsp salt
1/2 tsp freshly ground black pepper
1 1/2 tsp rice vinegar
2 cups shredded cooked chicken breast (about 2 breasts)
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
3 tbsp chopped fresh chives
2 tbsp chopped fresh parsley

Cook pasta according to pkg directions, omitting salt and fat; drain. 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. Yield: 6 servings