Roasted Chicken Pasta Salad

I can't remember where I found this recipe, but I want to say Cooking Light magazine. I've made it so many times and have gathered quite a following of fans on it. Great cold and even better after it marinates overnight. It's a fun spring/summer dish to eat with a cold Bud Light lime or Michelob Ultra Lime Cactus!

Roasted Chicken Pasta Salad

3 c uncooked pasta
1/3 c fresh orange juice
1/4 c fresh lemon juice
2 T virgin olive oil
1 T stone-ground mustard
2 t sugar
1 1/4 t salt
1/2 t black pepper
1 1/2 rice vinegar
2 c shredded cooked chicken
1 1/2 c red grapes, halved
1 c thinly sliced celery
1/3 c chopped red onion
1/3 c coarsely chopped walnuts
3 T fresh chives
2 T fresh parsley

Cook pasta and cool. Pan fry chicken and get a good golden brown skin on them. Combine oj and next 7 ingredients (through vinegar). Whisk together. Mix pasta, chicken, grapes, celery, red onions, walnuts, chives, and parsley. Pour liquid on top and toss.