Roasted Chicken & Bowtie Pasta Salad

Ingredients
3 c uncooked farfalle
1/3 c orange juice
1/4 c lemon juice
2 T EVOO
1 T stone-ground mustard
2 tsp sugar (or Splenda)
1 1/4 tsp salt
1/2 tsp pepper, ground
1 1/2 tsp rice vinegar
2 c (about 2 breasts) chicken breast, cooked & shredded (rotisserie or canned also good sub)
1 1/2 c seedless red grapes, halve
1 c celery, diagonally cut very thin
1/3 c red onion, finely chopped
1/3 walnuts, coarsely chopped & toasted
3 T fresh chives, chopped (optional)
2 T fresh parsley, chopped (optional)

Directions

1. Cook pasta according to package directions, omitting salt & fat. Drain. Cool completely.


2. Combine orange juice through rice vinegar in large bowl, stirring with whisk.


3. Add remaining ingredients. Toss gently to combine.

Nutritional Info Yield: 6 servings (1 2/3 c), Cal 363, Fat 14.4g (sat 2.4g), Protein 18.5g, Carb 42g, Fiber 3.1g, Chol 33mg, Iron 2.2mg, Sodium 553mg, Calc 45mg