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Rotisserie Chicken and Bow Tie Pasta Salad Recipe

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This recipe for Rotisserie Chicken and Bow Tie Pasta Salad is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Step 1
Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Step 2
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.
Number Of Servings:
Number Of Servings:
about 10 cups
Personal Notes:
Personal Notes:
Use rotisserie chicken from the deli to cut preparation time on this chicken pasta salad recipe. Serve it for dinner tonight, and then pack the leftovers for lunch tomorrow.

 

 

 

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