Roasted Chicken and Bow Tie Pasta Salad

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.

Yield:

6 servings (serving size: about 1 2/3 cups)

Recipe from

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

Ingredients

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.

Note:

Maureen Callahan,

March 2004