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You are viewing a single post made by patrob in the thread called Salads -- Pasta.
Mar 26, 2010 5:26 PM CST
Name: Patricia
Central TX 7b/8a

3 cups uncooked farfalle (bow tie pasta)
1/3 c orange juice
1/4 c lemon juice
2 TBSP extra virgin olive oil
1 TBSP stone-ground mustard
2 tsp sugar
1 1/4 tsp salt
1/2 tsp black pepper
1 1/2 tsp rice vinegar
2 c roasted chicken breast, shredded
1 1/2 c seedless red grapes, halved
1 c celery, thinly cut on diagonal
1/3 c red onion, finely chopped
1/3 c walnuts or pecans, toasted and coarsely chopped
3 TBSP fresh chives, chopped
2 TBSP fresh parsley, chopped

Cook pasta according to package directions and drain. Set aside to cool completely.
Combine orange juice and the next 7 ingredients (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.
6 servings of about 1 2/3 c each

Source: Cooking Light

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