Sunday, September 2, 2012

Spinach Bow Tie Pasta Salad

3/4 c. oil
1/3 c. rice vinegar
1/3 c. cider vinegar (I usually use white)
1/2 c. teriyaki sauce
6 T. sugar
1/2 tsp. salt
1/2 tsp. pepper

Mix all ingredients together in a blender (or not).

16 oz. bow tie pasta cooked
4 chicken breasts, cooked and diced
1 can sliced water chestnuts
1 1/2 bags fresh spinach
1 6 oz bag craisins
3 cans mandarin oranges, drained
1 bunch green onions, chopped
1/4 c. toasted sesame seeds
6 oz. honey roasted peanuts (I leave this out, not a fan of nuts in salads)
1/2 c. freshly chopped parsley (sometimes this doesn't make it into the salad either)

Pour dressing over cooked pasta and diced chicken at least 2 hours before serving.  Combine all other ingredients in a giant salad bowl.  Add pasta, chicken and dressing just before serving.  Garnish with fresh shredded Parmesan cheese. 

Great as a one dish meal or potluck.

1 comment: