Ingredients
1 box bowtie/farfalle pasta
1 small can mandarin orange segments
1/4 cup slivered water chestnuts
3 thinly sliced scallions
lemon zest for garnish
citrus vinagrette:
1 Tbsp. fresh lemon juice
1teas. orange juice concentrate
1 tsp finely minced shallot
1 Tbsp rice or champagne vinegar
4 Tbsp olive oil
salt & pepper
Preparation
cook & cool pasta mix vinegrette Throw it all together and refrigerate for at least 30 minutes.
