Mandarin Spinach Bowtie Pasta Salad with Teriyaki Dressing
Yield: 6Servings
Prep Time: 30 minutesmins
Cook Time: 10 minutesmins
Total Time: 40 minutesmins
Ingredients
Teriyaki Dressing:
⅓cupneutral flavored oil, like vegetable, canola or avocado
⅓cupteriyaki sauce (see note)
⅓cuprice vinegar, apple cider vinegar, or white wine vinegar
2tablespoonssugar
¼teaspoonsalt, I use coarse, kosher salt
Pinchof black pepper
Salad:
8ouncesbowtie pasta, cooked according to package directions, drained and cooled
4packed cupsfresh baby spinach
½ to 1cupcraisins
2 cans(11-ounces each)mandarin oranges, drained
1 (8-ounce)canwater chestnuts, drained and slivered
¼ to ½cupchopped fresh parsley
2green onions, thinly sliced (white and green parts)
½ to ¾cuproasted cashews or honey roasted peanuts
2cupscooked, diced chicken, tossed with 2-3 tablespoons teriyaki sauce (see note)
2 to 3tablespoonstoasted sesame seeds
Instructions
For the dressing, combine all the ingredients in a jar, cap with a lid, and shake until well combined (alternately, you can whisk the dressing ingredients together in a bowl until mixed or use a blender).
Combine all the salad ingredients except the sesame seeds in a bowl. Pour the dressing over the salad and lightly toss. Sprinkle with toasted sesame seeds. Serve immediately (if anticipating leftovers, consider adding dressing to individual portions instead of the salad as a whole so the spinach doesn't get soggy and wilted for leftovers).
Notes
Original Dressing: if you are looking for the original dressing ingredients/amounts included in the first version of this recipe (posted in 2009), here they are: 1 cup canola oil, 1/3 to 2/3 cup bottled teriyaki sauce, 1/3 cup rice vinegar, 1/3 cup cider vinegar, 6 tablespoons sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper. Original Salad Ingredients: 16 ounces pasta, 9-10 ounces spinach, 6 ounces craisins, 2 cans mandarin oranges, 1 can water chestnuts, 1/2 cup chopped parsley, 4 green onions, 1/4 cup toasted sesame seeds, 6 ounces honey roasted peanuts, 2 cups cooked chicken.Chicken: I usually either use cooked chicken tossed in a bit of the teriyaki sauce (rotisserie chicken works great here!) or I brush boneless, skinless chicken breasts with teriyaki sauce and grill them - yum!Teriyaki Sauce: there are a lot of storebought, bottled teriyaki brands available. My recommendation is to use one that you like the flavor of (I recently used the Panda Express mandarin teriyaki sauce, and it was tasty). I also love this homemade teriyaki sauce (although I haven't tried it for this salad yet).