Description
A light, colorful pasta salad packed with fresh spinach, sweet mandarin oranges, dried cranberries, and toasted nuts, all tossed in a zesty teriyaki vinaigrette. Perfect for potlucks, lunches, or weeknight dinners.
Ingredients
Salad:
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8 oz bowtie pasta (cooked and cooled)
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4 cups fresh spinach
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½ cup dried cranberries
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⅓ cup pine nuts or cashews (toasted)
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1 (4 oz) can mandarin oranges, drained
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¼ cup chopped fresh cilantro
Teriyaki Dressing:
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⅓ cup thick teriyaki sauce (low-sodium preferred)
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⅓ cup rice vinegar or apple cider vinegar
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½ tsp garlic powder
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½ tsp onion powder
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¼ tsp salt
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¼ tsp black pepper
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1 tbsp sugar or honey
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½ cup vegetable, canola, or light olive oil
Instructions
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Cook pasta until al dente. Rinse under cold water and set aside.
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Toast nuts in a dry skillet for 2–3 minutes until golden.
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Combine dressing ingredients in a jar and shake well until emulsified.
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In a large bowl, combine pasta, spinach, cranberries, nuts, oranges, and cilantro.
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Pour dressing over the salad right before serving and toss gently to combine.
Notes
- Add grilled chicken or tofu to make it a main dish.
- Swap pine nuts with almonds or sunflower seeds.
- Use fresh mandarins if preferred.
- Chill dressing ahead of time for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American-Asian Fusion