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

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely. 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.

Yield: 6 servings
Serving size: about 1 2/3 C.

Calories: 363
Fat: 14.4g
Fiber: 3.1g