Orange Pasta Salad

This bright and zesty Orange Pasta Salad is the perfect balance of sweet and savory, making it an ideal choice for summer picnics, potlucks, or a light weeknight dinner. The dressing, crafted from fresh orange juice concentrate, vegetable oil, and white-wine vinegar, creates a tangy emulsion that coats every bite without overwhelming the delicate flavors. Tender cooked chicken breast provides a satisfying protein boost, while halved seedless grapes and chunked cucumber add essential crunch and juiciness. Served over a bed of crisp lettuce leaves, this salad offers a refreshing contrast in textures that keeps it light yet filling. Its a colorful dish that brings a touch of Italian-inspired freshness to your table, relying on simple, high-quality ingredients for maximum flavor. Prepare it ahead of time to allow the flavors to meld, serving chilled for the best experience.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 8

Calories: 707.6

Description

This bright and zesty Orange Pasta Salad is the perfect balance of sweet and savory, making it an ideal choice for summer picnics, potlucks, or a light weeknight dinner. The dressing, crafted from fresh orange juice concentrate, vegetable oil, and white-wine vinegar, creates a tangy emulsion that coats every bite without overwhelming the delicate flavors. Tender cooked chicken breast provides a satisfying protein boost, while halved seedless grapes and chunked cucumber add essential crunch and juiciness. Served over a bed of crisp lettuce leaves, this salad offers a refreshing contrast in textures that keeps it light yet filling. Its a colorful dish that brings a touch of Italian-inspired freshness to your table, relying on simple, high-quality ingredients for maximum flavor. Prepare it ahead of time to allow the flavors to meld, serving chilled for the best experience.

Ingredients

16 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 breast
2 large navel oranges -- peeled and sectioned
1 1/4 cups red or white seedless grapes -- halved
1 large cucumber -- peeled, seeded, and cut into chunks
6 green onions -- sliced
1 head lettuce -- leaves separated for serving

Directions

1
Bring a large pot of salted water to a boil. Add the pasta shells or elbow macaroni and cook according to package directions until al dente.
2
Drain the pasta and rinse thoroughly with cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.
3
While the pasta cooks, prepare the dressing. In a small bowl, whisk together the thawed orange juice concentrate, vegetable oil, white-wine vinegar, salt, and ground pepper until well combined.
4
Add the cubed cooked chicken, 1 1/2 cups of the orange sections, halved grapes, cucumber chunks, and sliced green onions to the bowl with the pasta.
5
Pour the dressing over the salad ingredients and toss gently until everything is evenly coated and combined.
6
Arrange the separated lettuce leaves on individual serving plates. Mound the pasta salad on top of the lettuce leaves.
7
Garnish each serving with the remaining orange sections. Serve immediately or chill for 30 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 707.6kcal

% Daily Value *
Total Fat 22.6g35%
Saturated Fat 4.1g21%
Cholesterol 153.0mg51%
Sodium 5024.7mg210%
Total Carbohydrate 65.5g22%
Dietary Fiber 10.3g42%
Sugars 39.8g
Protein 63.4g127%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, so the salad often tastes better the next day.

Ingredient Substitution: If fresh oranges are out of season, you can use mandarin orange segments from a can (drained) for a sweeter variation. You can also swap the green onions for thinly sliced red onion for a sharper bite.

Preparation Tip: To easily remove seeds from the cucumber, slice it lengthwise and use a teaspoon to scoop out the watery seed core before chopping into chunks. This prevents the salad from becoming watery.

Variation: For a heartier salad, add 1/2 cup of toasted slivered almonds or pecans for extra crunch and nuttiness.

Keywords: orange, pasta, salad, chicken, cucumber, grapes, lettuce, vinegar, dressing, summer, picnic, potluck, refreshing, citrus, healthy, light, meal, side

Read it online: https://www.chefs-mate.com/recipe/orange-pasta-salad/