49 minutes ago
Monday, May 11, 2009
Have you ever sat in the waiting room of a doctor's office and wondered why they have the WORST magazines?
Sorry, but National Geographic, Parents Magazine and Field & Stream just don't do it for me, but they must have some fans, because they are stocked in every office I wait in.
I guess I expect them to have cooking magazines and maybe a Vanity Fair, so I can read some good gossipy articles while waiting to have my teeth cleaned. Nuh uh.
(I guess I do see PEOPLE & an occasional dog eared TIME magazine).
Ok, what is she getting at here?
I found this pasta salad recipe a zillion years ago while waiting in a doctor's office. I have no idea if it is from Good Housekeeping or Better Homes and Gardens or Field & Stream.
It is stolen contraband.
I ripped it out very quietly and stuck it in my purse! Though I did feel guilty about it afterwards.
This is a really delicious, light pasta salad that I make in the warmer weather.
The citrus dressing goes so well with the grapes and toasted walnuts.
I love this.
Doctor's Office Pasta Salad w/ Chicken & Grapes (courtesy of Dr. Weinberg, DDS)
8 oz. of farfalle or rotelle pasta (half a box)
1/3 cup of finely chopped red onion
1/2 cup of thinly sliced celery
1.5 cups of red or black seedless grapes, cut in half
1/3 cup of walnuts, toasted and chopped
2 cooked chicken breasts (or any leftover roast chicken)
1/3 cup of orange juice
juice of 1 lemon
1 tbsp grainy mustard
3 tbsp of rice wine vinegar
1/4 cup of olive oil
salt & pepper
chives and fresh chopped parsley
Cook your pasta as per directions and rinse under cold water in colander to remove starch.
Toss with the rest of the ingredients in a large bowl.
Make your dressing, but taste it and adjust it to your liking.
I tend to like it tangy. The original recipe calls for 2 tsp of sugar, but I omit it from the recipe. Use your own taste buds!
Pour dressing over pasta, chicken and grape mixture and mix.
Garnish with parsley and chives.
Serve at room temperature.