Recipe: Orange Pasta Salad with Light Orange Vinaigrette (with chicken, grapes, and cucumber)

ORANGE PASTA SALAD WITH LIGHT ORANGE VINAIGRETTE

1 pound medium shells or elbow macaroni other medium pasta shape, uncooked
3 cups chicken breasts, boneless, skinless, cooked, cooled
1 1/4 cups seedless grapes (red or white), cut in in half
1 large cucumber, peeled, seeded cut into chunks
6 scallions, sliced
3 cups navel oranges, peeled and sectioned with a knife
1 head lettuce
LIGHT ORANGE VINAIGRETTE:
1/4 cup vegetable oil
1/4 cup white wine vinegar
3/4 cup orange juice concentrate
1 teaspoon salt
1/2 teaspoon pepper

Prepare pasta according to package directions; drain. Cut the chicken into 1-inch cubes.

In a large mixing bowl, stir together the pasta, chicken, grapes, cucumber, scallions and half the orange sections.

In a small mixing bowl, whisk together all the vinaigrette ingredients. Pour the vinaigrette into the pasta mixture and toss the salad gently.

On a large platter, arrange the lettuce leaves. Mound the salad on top of the lettuce and garnish with remaining orange slices.

Source: National Pasta Association