Light and refreshing, this loaded pasta salad is packed with flavor. A friend shared this recipe that came from Crème de la Crumb blog.
Mandarin Spinach & Pasta Salad with Teriyaka Dressing
Salad
8 ounces bowtie pasta
4 cups baby spinach, stemmed
1/2 cup craisins
1/3 cup pine nuts or cashews (I used pine nuts that I toasted in a counter top oven at 300° for 3 minutes)
1 (4 ounce) can mandarin oranges, drained (I used a larger can)
1/4 cup cilantro leaves
Dressing
1/3 cup teriyaki sauce (the thicker, the better)
1/3 cup rice wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar
1/2 cup vegetable oil (canola or olive)
- Cook pasta as directed on package. Drain and rinse. Set aside until it has cooled.
- As pasta cooks, add dressing ingredients to a quart jar and shake.
- Add cooled pasta to a mixing bowl, add about half of the dressing and mix to coat pasta.
- Add remaining salad ingredients and the rest of the dressing and lightly toss.
