Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Tuesday, June 8, 2010

Roasted Chicken & Bow Tie Pasta Salad

This recipe came from the 2005 Cooking Light cookbook. It sounded wonderfully fresh and delicious with the citrus juices, red onion, red grapes and parsley. I wasn't too sure my son would like it - but surprisingly he ate every bite! Hubby and I really liked it too. This is definitely going to be on our regular list of meals this summer.


3 cups uncooked farfalle (bow tie pasta), about 8 ounces
1/3 cup fresh orange juice
¼ cup fresh lemon juice
2 Tbls. extra virgin olive oil
1 Tbls. stone-ground mustard
2 tsp. sugar
1 ¼ tsp. salt
½ tsp. freshly ground pepper
1 ½ tsp. rice vinegar (I didn’t have any rice vinegar, so I substituted cider vinegar)
2 cups shredded cooked chicken breast (about 2 breasts)
1 ½ cups seedless red grapes, halved
1 cup thin diagonally cut celery (I didn’t use celery this time)
1/3 cup finely chopped red onion
2 Tbls. chopped fresh parsley
1/3 cup coarsely chopped toasted walnuts
3 Tbls. chopped fresh chives


Cook pasta according to package directions, omitting salt and fat, drain and cool completely. (I opted to toss everything together while the pasta and chicken were still warm. I think the flavors melded perfectly while the salad was warm, and I that is the way I served it.)

Combine orange juice and next 7 ingredients in a large bowl, stirring with a whisk. Add pasta, chicken and remaining ingredients; toss gently to combine.

Yeild: 6 servings, 1 2/3 cups each. 363 calories with all of the ingredients added.

Click here for printable recipe.


Anonymous said...

Wow. That vinaigrette sounds really flavorful.I love a good pasta salad. Sounds delicious!

Columbo said...

Simply awesome, I loved it.

Magic of Spice said...

Beautiful pasta salad, sounds great!

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