Pasta Salad With Orange Dressing


  • 6 ounces dried multigrain/ regular farfalle/ penne pasta

  • 1 cup chopped chicken meat (5 ounces)

  • 1 can (15-ounce) black beans, rinsed and drained

  • 1 1/2 cups green sweet pepper cut into thin bite-size strips

  • 1 cup thin red onion wedges

  • 1 carton light sour cream (8-ounce)

  • 4 tablespoons orange juice

  • 1 1/2 teaspoons finely shredded orange peel

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 to 2 tablespoons milk

  • 3 tablespoons snipped fresh cilantro

  • 1 1/2 cups lightly packed arugula leaves


  1. Cook pasta according to package’s instruction. Drain. Raise with cool water. Drain again. Transfer pasta into a large bowl.

  2. Preheat skillet with medium heat. Add in 1 to 2 tablespoon cooking oil, add in chopped chicken. Season with salt and ground black pepper. Stirring occasionally until cooked through.

  3. Add in beans, sweet pepper, chicken and red onion into pasta bowl, set aside.

  4. Combine dressing (sour cream, orange juice, salt and black pepper) in a small bowl.

  5. Pour the dressing over pasta mixtures, toss gently to coat. Cover and chill for 2 hours or overnight for best result.

  6. Before serving, stir in milk into the pasta mixture to reach desired consistency. Add in cilantro and arugula, stir to combine.

More Salad Recipes