3 cups uncooked farfalle (bow tie pasta)

1/3 cup fresh orange juice

1/4 cup fresh lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon stone-ground mustard

2 teaspoons sugar

1 1/4 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 1/2 teaspoons rice vinegar

2 cups shredded cooked chicken breast (about 2 breasts)

1 1/2 cups seedless red grapes, halved

1 cup thin diagonally cut celery

1/3 cup finely chopped red onion

1/3 cup coarsely chopped walnuts, toasted

3 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

Preparation: 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 (1 serving : ~ 1 ½  cups; Calories: 360;  Fat: 14g;  Protein: 19g; Carb: 42g; Sodium: 553mg