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.
6 servings (serving size: about 1 2/3 cups)
uncooked farfalle (bow tie pasta) (about 8 ounces)
fresh orange juice
fresh lemon juice
extravirgin olive oil
freshly ground black pepper
1 1/2 teaspoons
shredded cooked chicken breast (about 2 breasts)
1 1/2 cups
seedless red grapes, halved
thin diagonally cut celery
finely chopped red onion
coarsely chopped walnuts, toasted
chopped fresh chives
chopped fresh parsley
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.