Orange Pasta Salad Recipes

ORANGE CHICKEN PASTA SALAD

Orange Chicken Pasta Salad image

Dining alone? Try this colorful salad from Mary Lewis of Norman, Oklahoma. Refreshing mandarin oranges and a creamy citrus dressing complement tender cubes of chicken, pasta spirals, veggies and sliced red grapes. Truly, it's an entree in itself!

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 1 serving.

Number Of Ingredients 10

Ingredients

1/2 cup uncooked spiral pasta
1/2 cup cubed cooked chicken breast
1/4 cup mandarin oranges
1/4 cup chopped cucumber
1/4 cup halved seedless red grapes
1 green onion, sliced
ORANGE VINAIGRETTE:
3 tablespoons orange juice concentrate
1 tablespoon white vinegar
1 tablespoon olive oil

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a small bowl, combine the pasta, chicken, oranges, cucumber, grapes and onion. , In another bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 529 calories, Fat 17g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 52mg sodium, Carbohydrate 67g carbohydrate (35g sugars, Fiber 2g fiber), Protein 28g protein.

QUICK AND EASY PASTA SALAD

Quick and Easy Pasta Salad image

This easy pasta salad is flexible based on the ingredients you have in your kitchen or the season. Start with a hearty pasta shape that has nooks and crannies to hold onto the dressing like rotini or penne. Then toss with our simple dressing and lots of colorful vegetables. We also love adding parmesan cheese, which melts into the dressing as well as a handful of fresh mozzarella balls. For more suggestions for what to add, read through our recommendations in the article above.

Provided by Adam and Joanne Gallagher

Categories Side Dish, Salad

Time 20m

Yield Makes about 10 servings

Number Of Ingredients 16

Ingredients

1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
1 cup sliced bell pepper (1 medium)
1 cup thinly sliced zucchini (1/2 medium)
1 cup halved cherry tomatoes
1/3 cup thinly sliced scallions (5 to 6)
1/4 cup sliced pepperoncini or banana peppers, optional
1 cup (4 ounces) halved mixed olives
1 cup (2 ounces) grated parmesan cheese or hard cheese
1 cup (6 ounces) fresh mozzarella balls, chopped
1/3 cup fresh parsley or basil, optional
1/3 cup red wine vinegar, white wine vinegar or champagne vinegar
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried oregano
2 to 3 tablespoons juice from pepperoncini jar, optional
1/2 cup extra-virgin olive oil

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

Nutrition Facts : ServingSize 1/10 of the salad, Calories 363, Fat 19.1g, SaturatedFat 5.1g, Cholesterol 18.3mg, Sodium 507.1mg, Carbohydrate 36.6g, Fiber 2.3g, Sugar 2g, Protein 11.7g

CHICKEN PASTA SALAD A L'ORANGE

Chicken Pasta Salad a l'Orange image

I got this recipe from an old cookbook just after I was married 25 years ago. All of my six kids like it-even those who don't usually eat salad! -Ann Berger, Howell, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2-1/2 cups uncooked bow tie pasta
2 cups cubed cooked chicken breast
2 celery ribs, thinly sliced
1 can (11 ounces) mandarin oranges, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup fat-free plain yogurt
1/3 cup reduced-fat mayonnaise
1/4 cup thawed orange juice concentrate
1 tablespoon white vinegar
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon ground mustard
6 cups torn mixed salad greens
1/2 cup cubed avocado

Steps:

Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, chicken, celery, oranges and olives. , For dressing, in a small bowl, combine the yogurt, mayonnaise, orange juice concentrate, vinegar, sugar, salt and mustard. Pour over pasta mixture and toss to coat. , For each serving, spoon 1-1/3 cups pasta mixture over 1 cup of greens; top with about 1 tablespoon avocado.

Nutrition Facts : Calories 320 calories, Fat 10g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 365mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

STRAWBERRY-ORANGE PASTA SALAD

Strawberry-Orange Pasta Salad image

Creamy poppyseed dressing, mandarin oranges and fresh strawberries make for a refreshing twist on pasta salad.

Provided by My Food and Family

Categories Special Occasion Recipes

Time 1h45m

Yield 4 servings, 1 cup each

Number Of Ingredients 6

Ingredients

2 cups farfalle (bow-tie pasta), uncooked
1/3 cup KRAFT Creamy Poppyseed Dressing
1/4 cup KRAFT Real Mayo Mayonnaise
4 green onions, sliced
1 can (11 oz.) mandarin oranges, drained
1 cup sliced fresh strawberries

Steps:

Cook pasta as directed on package, omitting salt; drain. Cool.
Mix dressing and mayo until blended. Add pasta and onions; toss to coat. Gently stir in fruit.
Refrigerate 1 hour.

Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g

ORANGE AND PARSLEY SALAD

Orange and Parsley Salad image

In orange season, here's a salad that will make this fruit your main squeeze.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Ingredients

6 oranges
Olive oil
Balsamic vinegar
Salt
Parsley leaves
Sliced green olives
Feta cheese
Toasted chopped almonds

Steps:

Remove peel and pith from oranges. Working over a bowl to catch the juice, cut segments from 1 orange. Cut remaining oranges into rounds and arrange on a platter. Top with segments and juice and drizzle with olive oil and a dash of vinegar. Season with a bit of salt. Sprinkle with parsley, olives, feta, and almonds.

MANDARIN PASTA SALAD

Mandarin Pasta Salad image

I developed this recipe when I was asked to bring a salad to a birthday party for my husband's grandfather. Guests raved about my creative dish! -Kathleen Dougherty, Williamsville, Illinois

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 20-25 servings.

Number Of Ingredients 20

Ingredients

1 package (1 pound) angel hair pasta or thin spaghetti, broken into thirds
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 garlic cloves, minced
2 tablespoons butter
1-1/2 teaspoons seasoned salt
1 can (8 ounces) sliced water chestnuts, drained
2 cans (11 ounces each) mandarin oranges
1 package (6 ounces) frozen snow peas, thawed and drained
2 cups sliced fresh mushrooms
2 cups shredded carrots
2 bunches green onions, sliced
DRESSING:
2/3 cup canola oil
1/2 cup white wine vinegar
3 tablespoons soy sauce
1 garlic clove, minced
1 tablespoon sugar
1 tablespoon honey
1/2 teaspoon ground ginger
3 tablespoons sesame seeds, toasted

Steps:

Cook pasta according to package directions. Drain and rinse with cold water; set aside. In a large skillet, saute chicken and garlic in butter until chicken is no longer pink; sprinkle with seasoned salt. Remove with a slotted spoon; set aside., In the same skillet, saute water chestnuts for 2-3 minutes. Drain oranges, reserve 1/2 cup juice. In a large serving bowl, combine oranges, pasta, chicken, water chestnuts, peas, mushrooms, carrots and onions., In a jar with a tight-fitting lid, combine the oil, vinegar, soy sauce, garlic, sugar, honey, ginger and reserved mandarin orange juice; shake well. Pour over pasta mixture and toss. Sprinkle with sesame seeds. Refrigerate until serving.

Nutrition Facts : Calories 183 calories, Fat 8g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 233mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

ORANGE PASTA SALAD

Orange Pasta Salad image

This is one of our all time favorite summer meals and a full recipe will usually last us two meals. It keeps very well in the refrigerator and DH says sometimes that it tastes better the next day. I have never served this to anyone who didn't love it. Taken from Woman's Day Low-Fat Meals June 1995

Provided by Cher Jewhurst

Categories Chicken Breast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

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)

Steps:

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.

ORANGE CHICKEN AND PASTA SALAD

Orange Chicken and Pasta Salad image

This is my favorite picnic salad, I just love the orange and the chicken together with the pasta. Even my kids eat this salad, but who can blame its absolutely scrumptious!!and easy!!!

Provided by Erica_Hildebrand

Categories Poultry

Time 15m

Yield 20-24 serving(s)

Number Of Ingredients 13

Ingredients

5 cups of cooked and cooled shell pasta
3 medium chicken breasts, cook,cooled and diced
1 1/4 cups red grapes or 1 1/4 cups seedless grapes, cut in half
1 large English cucumber, cut into bite size pieces
6 scallions, sliced
4 navel oranges, peeled and sectioned with a knife
1 head lettuce, chopped finely
1 grated carrot
1/4 cup vegetable oil
1/4 cup white wine vinegar
3/4 cup orange juice concentrate
1 teaspoon salt
1/2 teaspoon pepper

Steps:

In a mixing bowl combne all of the salad ingredients.
Pour vinaigrette over the top and mix lightly.
Serve.

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