Roasted Chicken and Bow Tie Pasta Salad

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Roasted Chicken and Bow Tie Pasta Salad Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Use rotisserie chicken from the deli to cut preparation time on this chicken pasta salad recipe. Serve it for dinner tonight, and then pack the leftovers for lunch tomorrow.
6 servings (serving size: about 1 2/3 cups)

Ingredients

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3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
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 (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 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley

Preparation

Cook pasta according to package 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.

Created date

February 2004

Nutritional Information

Calories 363
Caloriesfromfat 36 %
Fat 14.4 g
Satfat 2.4 g
Monofat 5.5 g
Polyfat 4.8 g
Protein 18.5 g
Carbohydrate 42 g
Fiber 3.1 g
Cholesterol 33 mg
Iron 2.2 mg
Sodium 553 mg
Calcium 45 mg