Orange pasta salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Medium Shells OR Elbow Macaroni OR other medium pasta shape, uncooked |
| 3 | cups | Cooked chicken breasts (boneless and skinless) cooled |
| 1¼ | cup | Seedless grapes (red or white) cut in half |
| 1 | large | Cucumber; peeled, seeded and cut into chunks |
| 6 | Scallions; sliced | |
| 3 | cups | Navel oranges; peeled and sectioned with a knife |
| 1 | Head of lettuce | |
| ¼ | cup | Vegetable oil |
| ¼ | cup | White wine vinegar |
| ¾ | cup | Orange juice concentrate |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
Directions
LIGHT ORANGE VINAIGRETTE
Prepare pasta according to package directions; drain. Cut the chicken into 1-inch cubes. In a large mixing bowl, stir together the pasta, chicken, grapes, cucumber, scallions and half the orange sections. In a small mixing bowl, whisk together all the vinaigrette ingredients.
Pour the vinaigrette into the pasta mixture and toss the salad gently. On a large platter, arrange the lettuce leaves. Mound the salad on top of the lettuce and garnish with remaining orange slices.
Each serving provides: 336 Calories; 19.3 g Protein; 46.7 g Carbohydrates; 8⅖ g Fat; 32.9 mg Cholesterol; 308 mg Sodium.
Calories from Fat: 22%
Copyright National Pasta Association () (Reprinted with permission)