Tangelo Chicken Pasta Salad

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Tangelo Chicken Pasta Salad


Prep time20 minutes
Cooking time20 minutes
Total time40 minutes


This salad makes a good side for a lunch, or serve on a bed of lettuce.


1/4 cup
olive oil, extra virgin
1/2 cup
lemon juice (about 2 lemons)
1/2 cup
tangelo juice (about 4 tangelos)
4 cloves
garlic (minced)
1/3 cup
onion, yellow (diced)
2 tablespoons
Mustard, Dijon
2 tablespoons
2 tablespoons
oregano, fresh (chopped)
1/2 teaspoon
red pepper flakes (crushed)
black pepper, ground
3/4 pound
chicken thigh (boneless, skinless)
8 ounces
pasta (cavatappi)
1 cup
tangelo (segments of 1 tangelo)
1 cup
bell pepper, red (julienned)
1 cup
peas, sugar snap (cut into 1 inch pieces (fresh or frozen))
2 cups
spinach (fresh, roughly chopped)
1/3 cup
almonds (slivered)


Prepare the marinade first: zest and juice the lemons. Zest two of the tangelos, and juice all four. Combine the citrus juices and zest in a blender; add remaining marinade ingredients (through ground black pepper) and blend until smooth. Place half the marinade into a plastic zip lock bag or non-reactive bowl with the chicken thighs and marinate in the refrigerator for approximately two hours (reserve the remaining half of the marinade to use as dressing for the pasta salad).

Preheat the oven to 400° F. Remove the chicken from the marinade (discard the used marinade) and roast on a baking tray for 15 to 20 minutes or until internal temperature reaches 165° F. Remove from oven and let cool. Once cool, dice or shred the chicken. Fill a medium stock pot with salted water and bring to a boil. Cook the pasta according to the package directions, until al dente. Drain, rinse and cool the pasta. In a large bowl, toss the chicken, pasta, almonds and prepared vegetables with one cup of dressing and serve.


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