Roasted Chicken and Bow Tie Pasta Salad

By therman

Cooking Light

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

Step 1

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.