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Orange Pasta Salad

salads, pastanoodle

l6 ounces medium pasta shells
--or elbow macaroni
3/4 cups frozen orange juice concentrate; thawed
1/4 cup vegetable oil
1/4 cup white-wine vinegar
1 teaspoon salt
1/2 teaspoon ground pepper
3 cups cubed cooked skinless chicken breas
3 cups peeled navel orange sections; divided
1 1/4 cup red or white seedless grapes; halved
1 large cucumber; peeled
--seeded and cut into chunks
6 green onions; sliced
1 head lettuce

1. Prepare pasta according to package directions; rinse with cold water and drain well. Place in large bowl.

2. Meanwhile, in small bowl, whisk together orange juice concentrate, oil, vinegar, salt and pepper for dressing.

3. Add chicken, 1 1/2 cups orange sections, grapes, cucumber, green onions and dressing to pasta; toss gently.

4. Separate lettuce into leaves and arrange on individual plates. Mound salad on top of lettuce; garnish with remaining orange slices.

Makes 8 servings. Preparation time: 20 minutes. Cooking time: 10 minutes.

Per serving: About 420 cal, 40 g pro, 28 g car, 9.7 g fat, 21% cal from fat, 97 mg chol, 276 mg sod.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 8 servings

Preparation Time: 0:00

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