Roasted Chicken and Bow Tie Pasta Salad

Roasted Chicken and Bow Tie Pasta Salad

Serves 4.

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.