Roasted Chicken and Bow Tie Pasta Salad
Love this for a light, healthy summer dinner.
Slightly adapted from: Cooking Light
3 c. uncooked farfalle (bow tie pasta) (about 8 ounces)
1/3 c. fresh orange juice
1/4 c. fresh lemon juice
2 T. extravirgin olive oil
1 T. stone-ground mustard
2 t. sugar
1 1/4 t. salt
1/2 t. freshly ground black pepper
1 1/2 t. rice vinegar
2 c. shredded cooked chicken breast (about 2 breasts)
1 1/2 c. seedless red grapes, halved
1 c. thin diagonally cut celery
1/3 c. finely chopped red onion
1/3 c. coarsely chopped walnuts, toasted
3 T. chopped fresh chives
2 T. chopped fresh parsley
***I add 1/4 cup light mayo for a richer taste
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, parsley, and mayo (if using); toss gently to combine.