Sunday, April 1, 2007

Chicken and Farfalle Pasta Salad

Chicken and Farfalle Pasta Salad

(I talked about this recipe here)

3 cups uncooked farfalle (bow tie) pasta - about 8 ounces
1/3 cup freshly squeezed orange juice - about 1 large orange
1/4 cup freshly squeezed lemon juice - about 1 large lemon
2 tablespoons olive oil
1 tablespoon stone-ground mustard
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1 1/2 teaspoons rice vinegar
2 cups cooked chicken breast, shredded - about 2 breasts
1 1/2 cups red grapes, halved
1 cup celery, chopped
1/3 cup red onion, finely chopped
3 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped

Cook pasta according to package directions. Drain and let cool.
Meanwhile, whisk together orange juice and next 7 ingredients (orange juice through rice vinegar) in a large bowl.
Add pasta, chicken, grapes, celery, onion, chives, and parsley. Toss to combine.

makes 9 1-cup servings, 4 wwp per serving.
source: Cooking Light

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