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
How to Make It
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.
Husband raved about this, and that was right after I made it. I didn't have fresh herbs on hand so used 1 Tbsp dry of each, otherwise made this exactly as directed. I immediately thought it would be even better the next day and will know for sure when I have it for lunch tomorrow. If I make it again I'll probably add some chopped fresh spinach to up the nutritionals.
Really refreshing salad. I have made this several times and might change up some things after reading the reviews such as adding the broccoli and pecans and holding back a little dressing to be added when serving. I'm wondering if those who thought it dry, added a little more pasta than the recipe called for....that does make a difference since pasta is like a sponge! I served with chilled marinated asparagus and croissants.
Not bad, not great. I threw the chicken breasts on our Traeger grill and then shredded them which added a nice smoky quality. Something seemed to be missing though. Probably won't make this one again as DD didn't eat it.
Edit: I upped it from 3 to 4 stars after eating leftovers for lunch the next day. The flavors are so much better. So I will make this again (would be perfect to take to a brunch or BBQ party) but be sure to make it 24 hours ahead.