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Pasta orange juice lemon juice extravirgin olive oil stone ground mustard sugar salt freshly ground black pepper rice vinegar chicken red grapes thin red onion walnuts fresh chives parsley
Viewed: 7 - Published at: 7 years agoIngredients
- 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
Method
- 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.