Ingredients:
8 ounces uncooked farfalle pasta ( bow tie pasta)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 -3 tablespoons olive oil
1 tablespoon prepared mustard
2 teaspoons sugar
1 1/4 teaspoons salt, to taste
black pepper
1 1/2 teaspoons rice vinegar
2 cups shredded cooked chicken breasts
1 1/2 cups red seedless grapes or 1 1/2 cups green seedless grapes, halved
1 cup thin diagonally cut celery
1/3 cup finely chopped red onions, to taste
1/3 cup coarsely chopped toasted walnuts
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
Directions:
Cook the paste to firm-tender; rinse with cold water, drain well.
In a bowl, combine the orange juice, and the next 7 ingredients (orange juice through rice vinegar); whisk to combine.
Add in the cooked pasta, chicken, grapes, celery, red onion, walnuts, chives and parsley; toss gently to combine.
Refrigerate for 2 hours before serving, to blend the flavors.
Servings: 6
Time preparation: 120 min.
Time total: 120 min.