Mandarin Spinach Bowtie Pasta Salad with Teriyaki Dressing
User Reviews
4.7
Mandarin Spinach Bowtie Pasta Salad with Teriyaki Dressing
Description
The teriyaki dressing is made by whisking or shaking together neutral oil, teriyaki sauce, rice vinegar, sugar, salt, and pepper until combined. Bowtie pasta is cooked al dente and cooled. Fresh baby spinach, drained mandarin oranges, slivered water chestnuts, craisins, sliced green onions, chopped parsley, roasted cashews or honey roasted peanuts, and cooked chicken (tossed in a little teriyaki sauce) are mixed with the pasta. The salad is dressed lightly to coat but avoid wilting the spinach excessively. Toasted sesame seeds are sprinkled on top for additional flavor and texture.
This salad is served cold and provides a blend of sweet citrus, savory chicken, and crunchy textures from nuts and water chestnuts. It can be prepared ahead and is well suited for potlucks, lunches, or picnics. To maintain crispness in leftovers, the dressing is recommended to be added individually per portion rather than the whole salad.
Notes include variations of original recipe ingredient amounts and suggestions for using rotisserie chicken or grilled chicken breasts brushed with teriyaki sauce. Choosing a preferred teriyaki sauce brand is recommended for consistent flavor results.
Ingredients
Teriyaki Dressing:
- ⅓ cup neutral flavored oil like vegetable, canola or avocado
- ⅓ cup teriyaki sauce see note
- ⅓ cup rice vinegar apple cider vinegar, or white wine vinegar
- 2 tablespoons sugar
- ¼ teaspoon salt I use coarse, kosher salt
- Pinch black pepper
Salad:
- 8 ounces bowtie pasta cooked according to package directions, drained and cooled
- 4 packed cups spinach fresh baby
- ½ to 1 to 1 cup craisins
- 2 cans cans (11-ounces each) mandarin orange drained
- 1 (8-ounce) (8-ounce) can water chestnut drained and slivered
- ¼ to ½ to ½ cup parsley chopped, fresh
- 2 green onions thinly sliced (white and green parts)
- ½ to ¾ to ¾ cup cashews roasted, or honey roasted peanuts
- 2 cups chicken tossed with 2-3 tablespoons teriyaki sauce (see note, cooked, diced
- 2 to 3 to 3 tablespoons sesame seeds toasted
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
- The dressing can be prepared by shaking the ingredients together or whisking until well combined.
- Use cooked chicken tossed with teriyaki sauce, such as rotisserie chicken or grilled chicken brushed with sauce, for easy preparation.
- To keep spinach crisp for leftovers, consider adding dressing to individual servings instead of coating the whole salad at once.
- Selecting a teriyaki sauce flavor you enjoy will affect the overall taste; store-bought or homemade teriyaki sauces can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 536kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 772mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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