Teriyaki Spinach Pasta Salad

Teriyaki Spinach Pasta Salad


Teriyaki spinach pasta salad combines juicy mandarin oranges, savory teriyaki chicken, and crunchy cashews for a flavor explosion in every bite!
  • 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
  1. Make the Dressing
  2. To a medium bowl, add the oil, teriyaki sauce, rice vinegar, sugar, garlic, salt and pepper.
  3. Whisk to combine and set aside.
  4. Pasta Salad
  5. 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.
  6. To a large bowl, add the pasta, spinach, chicken, craisins, cashews, mandarin oranges, cilantro, green onion, and sesame seeds.
  7. Pour the dressing over the salad ingredients and toss to coat evenly.
  8. Serve right away or refrigerate the salad for up to 2 hours before serving.

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