INGREDIENTS
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3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
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1/3 cup fresh orange juice
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1/4 cup fresh lemon juice
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2 tablespoons extravirgin olive oil
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1 tablespoon stone-ground mustard
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2 teaspoons sugar
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1 1/4 teaspoons salt
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1/2 teaspoon freshly ground black pepper
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1 1/2 teaspoons rice vinegar
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2 cups shredded cooked chicken breast (about 2 breasts)
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1 1/2 cups seedless red grapes, halved
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1 cup thin diagonally cut celery
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1/3 cup finely chopped red onion
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1/3 cup coarsely chopped walnuts, toasted
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3 tablespoons chopped fresh chives
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2 tablespoons chopped fresh parsley