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| Spinach Teriyaki Pasta Salad |
This makes a great picnic or party dish because most of it can be done ahead of time. I cooked and marinated the pasta, storing it in one bowl, and prepared the remaining ingredients and stored them in a separate bowl. Just before serving, I combined the two with a bit more of the dressing and was ready to go! You could just as easily throw it all together at once and let it sit for a bit if you don't want to dirty multiple dishes, but I wanted to keep the ingredients as fresh as possible.
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Spinach Teriyaki Pasta Salad
recipe originally from Mel's Kitchen Cafe, my slightly adapted version here
*recipe easily doubled! one recipe serves 8-10
Ingredients:
for the dressing-
-1 cup canola oil
-1/3 cup bottled teriyaki sauce
-1/3 cup rice vinegar
-1/3 cup cider vinegar
-6 tbsp sugar
-1/2 tsp salt
-1/2 tsp pepper
for the salad-
-16 oz bow tie pasta
-1 (9 oz) bag fresh spinach
-6 oz dried cranberries
-2 cans mandarin oranges, drained
-1 can water chestnuts, drained and sliced
-1/2 cup chopped fresh parsley
-4 green onions, thinly sliced (green parts only)
-6 oz roasted peanuts
Directions:
1. Combine all dressing ingredients in a blender and blend until smooth.
2. Cook pasta according to package instructions. Drain and mix pasta with 1 cup of prepared dressing. Cover and refrigerate for at least 1 hour.
3. In a separate bowl, combine the spinach, mandarin oranges, water chestnuts, parsley, green onions, and peanuts. Just before serving, add pasta and toss to combine. Add remaining dressing to taste and toss.
Spinach Teriyaki Pasta Salad
recipe originally from Mel's Kitchen Cafe, my slightly adapted version here
*recipe easily doubled! one recipe serves 8-10
Ingredients:
for the dressing-
-1 cup canola oil
-1/3 cup bottled teriyaki sauce
-1/3 cup rice vinegar
-1/3 cup cider vinegar
-6 tbsp sugar
-1/2 tsp salt
-1/2 tsp pepper
for the salad-
-16 oz bow tie pasta
-1 (9 oz) bag fresh spinach
-6 oz dried cranberries
-2 cans mandarin oranges, drained
-1 can water chestnuts, drained and sliced
-1/2 cup chopped fresh parsley
-4 green onions, thinly sliced (green parts only)
-6 oz roasted peanuts
Directions:
1. Combine all dressing ingredients in a blender and blend until smooth.
2. Cook pasta according to package instructions. Drain and mix pasta with 1 cup of prepared dressing. Cover and refrigerate for at least 1 hour.
3. In a separate bowl, combine the spinach, mandarin oranges, water chestnuts, parsley, green onions, and peanuts. Just before serving, add pasta and toss to combine. Add remaining dressing to taste and toss.
