Orange-Spinach Pasta Salad

  • 16 ounces short pasta — choose your favorite shape
  • ⅓ cup teriyaki sauce
  • ⅓ cup rice wine vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon honey
  • ½ cup extra virgin olive oil
  • 6 cups fresh spinach leaves
  • ½ cup dried cranberries
  • ⅓ cup sliced almonds
  • 1 15-ounce can mandarin oranges, drained

Cook the pasta according to the package instructions, drain, and rinse with cold water. Set aside.

While the pasta is boiling, prepare the dressing. In a resealable jar, combine the dressing ingredients (teriyaki sauce through extra virgin olive oil). Cover and shake to combine. Chill until ready to use.

In a large serving bowl, toss together the pasta, spinach, dried cranberries, almonds, and mandarin oranges. Just before serving, pour the dressing over the salad, toss, and serve.

  • Yields: 12-16 side dish servings
  • Preparation Time: 20 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.