Citrus Walnut Pasta Salad
California Walnut Commission
3/4 cup coarsely chopped Kirkland
3 cups (about 8 ounces) bow tie
2 cups shredded cooked chicken
(use rotisserie chicken from the
1 cup smoked cheese, such as
Gouda, cut in 1/4 -inch cubes
1 cup celery cut in thin
1/3 cup finely chopped red onion
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
4 tablespoons extra-virgin olive oil
1 tablespoon stone-ground mustard
2 teaspoons sugar
1 1/4 teaspoons salt
1/2 teaspoon freshly ground
2 teaspoons rice vinegar
Preheat oven to 350°F.
Place walnuts on a cookie sheet in a single layer and bake for 8-10 minutes,
checking frequently. Let cool.
Cook pasta according to package directions. Drain and let cool completely.
To prepare the dressing, combine all ingredients in a large bowl, stirring with a whisk
Add pasta, chicken, cheese, celery, red onion, walnuts, chives and parsley to the
dressing; toss gently to combine. Makes 6 servings.
Nutritional information: Each serving has 495 calories, 29 g protein, 37 g carbohydrates, 26 g fat, 6 g saturated fat, 62 mg cholesterol, 3 g fiber, 1,045 mg sodium.
Tips: If you buy walnuts in sealed packaging, they can be stored in their original
packaging. Once you open the bag, transfer the walnuts to an airtight container to
maintain freshness. Keep walnuts in an airtight container for up to six months in the
refrigerator and up to one year in the freezer.