Wednesday, December 23, 2009

Citrus Walnut Pasta Salad

Citrus Walnut Pasta Salad

¾ c. coarsely chopped walnuts

3 c. (abt 8 oz.) bowtie pasta

2 c. shredded cooked chicken (can use rotisserie chicken from deli)

1 c. smoked cheese, such as Gouda, cut in ¼” cubes

1 c. celery cut in thin slices

1/3 c. finely chopped red onion (I like using regular onion)

3 T. chopped fresh chives

2 T. chopped fresh parsley

Dressing: (My favorite part!)

1/3 C. fresh orange juice

¼ c. fresh lemon juice

4 T. extra-virgin olive oil

1 T. stone-ground mustard

2 t. sugar

1 ¼ t. salt

½ t. freshly ground black pepper

2 t. rice vinegar

Preheat oven to 350. Place walnuts on a cookie sheet in a single layer and bake for 8-10 min, checking frequently. Let cool. Cook pasta according to package directions. Drain and let cool completely. To prepare the dressing, combine all ingredients in a large bowl, stirring with whisk to blend. Add pasta, chicken, cheese, celery, onion, walnuts, chives, and parsley to the dressing; toss gently to combine. Makes 6 servings.

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