Chicken Basil Pasta Salad


3 cups uncooked farfalle (bow tie pasta) (about 8 ounces)
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
1 ½ tablespoons extravirgin olive oil
1 tablespoon Dijon mustard
2 teaspoons sugar
1 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
2 cups shredded cooked chicken breast (about 2 breasts)
1 1/2 cups grape tomatoes, halved
¾ cup cucumbers, sliced
1/3 cup finely chopped sweet onion
1/3 cup coarsely chopped pecans or walnuts
¼ cup chopped, fresh basil


Cook pasta according to package directions, omitting salt and fat; drain. Rinse under cold water to stop cooking. Cool.

Combine orange juice and the next 7 ingredients (orange juice through balsamic vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, tomatoes, cucumbers, red onion, pecans, and basil; toss gently to combine. Serve immediately or refrigerate.

Yield: 6 servings (serving size: about 1 2/3 cups)

Calories 355; Fat 13g; Carbohydrate 42g; Protein 18.5g; Fiber 3.1g