Teriyaki Spinach Pasta Salad
Rating
Teriyaki spinach pasta salad combines juicy mandarin oranges, savory teriyaki chicken, and crunchy cashews for a flavor explosion in every bite!
Ingredients
- Pasta Salad
- 8 ounces bowtie pasta noodles, cooked and drained
- 4 cups baby spinach leaves
- 2 cups boneless skinless chicken, cooked and chopped
- ½ cup craisins
- ½ cup honey roasted cashews, or peanuts
- 4 ounces mandarin oranges, drained
- ⅓ cup fresh cilantro, chopped
- ¼ cup green onions, chopped
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
- Teriyaki Dressing
- ⅓ cup vegetable or canola oil
- ⅓ cup teriyaki sauce, (I like Yoshida)
- ⅓ cup rice vinegar
- ¼ cup granulated sugar
- 1 teaspoon garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Make the Dressing
- To a medium bowl, add the oil, teriyaki sauce, rice vinegar, sugar, garlic, salt and pepper.
- Whisk to combine and set aside.
- Pasta Salad
- Cook the pasta to al dente according to package instructions. Drain the pasta in a strainer then run it under cold water to cool the pasta.
- To a large bowl, add the pasta, spinach, chicken, craisins, cashews, mandarin oranges, cilantro, green onion, and sesame seeds.
- Pour the dressing over the salad ingredients and toss to coat evenly.
- Serve right away or refrigerate the salad for up to 2 hours before serving.
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