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Homemade Teriyaki Spinach Pasta Salad photo

Teriyaki Spinach Pasta Salad

This Teriyaki Spinach Pasta Salad is a refreshing and delicious blend of flavors, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 8 ounces bowtie pasta noodles cooked and drained
  • 4 cups baby spinach leaves
  • 2 cups boneless skinless chicken cooked and chopped
  • 1 cup craisins
  • 1 cup honey roasted cashews or peanuts
  • 4 ounces mandarin oranges drained
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup green onions chopped
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
For the Dressing:
  • 1/2 cup vegetable or canola oil
  • 1/2 cup teriyaki sauce (Yoshida preferred)
  • 1/4 cup rice vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Whisk
  • Chef’s knife
  • Measuring cups and spoons

Method
 

Instructions:
  1. Begin by bringing a large pot of salted water to a boil. Add the bowtie pasta noodles and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. Set aside to cool.
  2. If you haven’t already, chop your cooked boneless skinless chicken into bite-sized pieces. The chicken adds protein and heartiness to the salad, making it a complete meal.
  3. In a medium bowl, whisk together the vegetable or canola oil, teriyaki sauce, rice vinegar, granulated sugar, minced garlic, salt, and black pepper. This dressing is the star of the show, so make sure to mix it well until all the ingredients are fully combined and the sugar dissolves.
  4. In a large mixing bowl, combine the cooled pasta, baby spinach leaves, chopped chicken, craisins, honey roasted cashews, mandarin oranges, chopped cilantro, and green onions. Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
  5. Sprinkle the white and black sesame seeds over the top of the salad for a delightful crunch and beautiful presentation. Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld together.

Notes

  • For a festive touch, add pomegranate seeds during the winter holidays.
  • In summer, include fresh berries for a seasonal twist.
  • Store leftovers in an airtight container in the fridge for up to 2 days.