Roasted Chicken And Bow Tie Pasta Salad (Low Fat)

• 8 ounces uncooked farfalle pasta (bow tie pasta)
• 1/3 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 2 -3 tablespoons olive oil
• 1 tablespoon prepared mustard
• 2 teaspoons sugar
• 1 1/4 teaspoons salt, to taste
• black pepper
• 1 1/2 teaspoons rice vinegar
• 2 cups shredded cooked chicken breasts
• 1 1/2 cups red seedless grapes or 1 1/2 cups green seedless grapes, halved
• 1 cup thin diagonally cut celery
• 1/3 cup finely chopped red onion, to taste
• 1/3 cup coarsely chopped toasted walnuts
• 3 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley

1. Cook the paste to firm-tender; rinse with cold water, drain well.
2. In a bowl, combine the orange juice, and the next 7 ingredients (orange juice through rice vinegar); whisk to combine.
3. Add in the cooked pasta, chicken, grapes, celery, red onion, walnuts, chives and parsley; toss gently to combine.
4. Refrigerate for 2 hours before serving, to blend the flavors.

pasta, orange juice, lemon juice, olive oil, mustard, sugar, salt, black pepper, rice vinegar, chicken breasts, red seedless grapes, thin, red onion, walnuts, fresh chives, parsley

Taken from www.food.com/recipe/roasted-chicken-and-bow-tie-pasta-salad-low-fat-98243 (may not work)