Sunday, April 27, 2014

Chicken Pasta Salad


I've been making this pasta salad so long I don't even know where I got it from originally. It's a little different than your regular old pasta salad as it has a citrus dressing. It was a nice addition to the Brunch table.

Chicken & Bow Tie Pasta Salad

1lb cooked farfalle pasta
2 c cooked chicken, shredded
1 1/2 c red seedless grapes, halved
1 c celery, cut on the diagonal
1 c grape tomatoes, halved (optional)
1/3 c red onion, minced

Dressing:
zest of 1 orange
1/3 c fresh orange juice
zest of 1 lemon
1/2 c fresh lemon juice
1 T rice wine vinegar
3 T olive oil
pinch of sugar may be necessary
parsley
chives
salt/pepper

In a large bowl combine all of the salad ingredients.  In a small bowl whisk together all the dressing ingredients.  Taste and add additional sugar if necessary. Pour over salad.

I made this the day before.  I found it needed additional dressing the next day - the pasta had absorbed all the dressing so it was a little dry. But once the additional dressing was added, it was spot on.



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