Orange Pasta Salad - cooking recipe

Ingredients

16 ounces medium pasta shells, cooked and drained
1 lb boneless skinless chicken breast, cooked, cooled and cut into 1-inch cubes
1 1/4 cups green seedless grapes, halved
1 large cucumber, peeled, seeded and cut into chunks
6 green onions, sliced
3 navel oranges, peeled and sectioned
3/4 cup thawed frozen orange juice concentrate
1/4 cup vegetable oil
1/4 cup white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 leaf lettuce (optional)

Preparation

1. In large bowl, combine pasta, chicken, grapes, cucumber, green onions and half the orange sections.
2. In small bowl, whisk together orange juice concentrate, oil, vinegar, salt and pepper. Pour over pasta mixture and toss gently to combine.
3. Arrange lettuce on large platter. Mound pasta salad on top and garnish with remaining orange sections.
Note: I omit step 3 and prefer this salad quite cold so it goes into my fridge for at least an hour before serving. Served simply with fresh crusty rolls and butter.