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Roasted Chicken and Bow Tie Pasta Salad

Roasted Chicken and Bow Tie Pasta Salad
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield

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

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.

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

Nutrition 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

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

  2. 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.