Mandarin Spinach & Pasta Salad with Teriyaki Dressing

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)

1.  Cook pasta as directed on package. Drain and rinse. Set aside until it has cooled.
2. As pasta cooks, add dressing ingredients to a quart jar and shake. 
3. Add cooled pasta to a mixing bowl, add about half of the dressing and mix to coat pasta.
4. Add remaining salad ingredients and the rest of the dressing and lightly toss.