Teriyaki Spinach Pasta Salad

Teriyaki Spinach Pasta Salad is a delicious and vibrant dish that combines fresh flavors, making it perfect for any occasion.

Why Make Teriyaki Spinach Pasta Salad

This Teriyaki Spinach Pasta Salad is not only tasty but also healthy. The mix of ingredients offers a delightful contrast of textures and flavors. It’s quick to prepare and serves well as a side dish or a main meal.

How to Make Teriyaki Spinach Pasta Salad

Making Teriyaki Spinach Pasta Salad is simple and straightforward. Follow these easy steps to create a dish that everyone will love.

Ingredients

• 8 ounces bowtie pasta noodles
• 4 cups baby spinach leaves
• 2 cups boneless skinless chicken, cooked and chopped
• 1/2 cup craisins
• 1/2 cup honey roasted cashews or peanuts
• 4 ounces mandarin oranges, drained
• 1/3 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• 1/3 cup vegetable or canola oil
• 1/3 cup teriyaki sauce
• 1/3 cup rice vinegar
• 1/4 cup granulated sugar
• 1 teaspoon garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. To make the dressing: Combine vegetable or canola oil, teriyaki sauce, rice vinegar, granulated sugar, minced garlic, salt, and black pepper in a medium bowl. Whisk to mix and set aside.
2. Cook the bowtie pasta noodles according to package instructions until al dente. Drain and cool under cold water.
3. In a large bowl, combine the cooled pasta, baby spinach leaves, cooked and chopped chicken, craisins, honey roasted cashews or peanuts, mandarin oranges, fresh cilantro, green onions, white sesame seeds, and black sesame seeds.
4. Pour the dressing over the salad ingredients and toss to coat evenly.
5. Serve immediately or refrigerate for up to 2 hours before serving.

How to Serve Teriyaki Spinach Pasta Salad

Serve Teriyaki Spinach Pasta Salad chilled or at room temperature. It pairs well with grilled meats or can be enjoyed on its own. For an extra touch, sprinkle additional sesame seeds before serving.

How to Store Teriyaki Spinach Pasta Salad

Store any leftover Teriyaki Spinach Pasta Salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Just give it a quick toss before serving again.

Tips to Make Teriyaki Spinach Pasta Salad

• Ensure the pasta is cooled completely before mixing; this keeps the salad crisp.
• Feel free to add other vegetables like bell peppers or carrots for extra crunch.
• If you want a vegetarian option, substitute chicken with tofu.

Variation

You can switch the bowtie pasta with whole grain or gluten-free pasta to suit your dietary needs. Adding chopped bell peppers or cucumbers can enhance the flavor and nutrition.

FAQs

Can I make Teriyaki Spinach Pasta Salad ahead of time?
Yes, you can make the salad a few hours ahead. Just wait to add the dressing until you’re ready to serve.

What can I serve with Teriyaki Spinach Pasta Salad?
This salad goes well with grilled chicken, shrimp, or even a light Asian-style fish.

Where can I buy the ingredients?
You can easily find all the ingredients at your local grocery store or buy them here for convenience.

Summer Black Forest Cupcakes

A bright, fruity twist on the classic Black Forest cake, these cupcakes are a perfect summer treat combining chocolate and cherries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cupcakes

Calories 250 kcal

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 2 large eggs Use room-temperature eggs for even mixing.
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup cherries, pitted and chopped Gently fold in to keep batter light.

Topping

• 1 cup whipped cream Top cupcakes before serving.

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
• In a mixing bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the buttermilk and vanilla.
• In a separate bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet mixture until just combined.
• Fold in the chopped cherries.

Baking

• Fill cupcake liners about 2/3 full with batter and bake for 18-20 minutes.
• Allow cupcakes to cool completely.

Serving

• Top with whipped cream and additional cherries to serve.

Notes

Keep the topped cupcakes in the fridge. Store in an airtight container and consume within 2 days for best texture and flavor. You can bake them a day ahead without topping.

Keyword Black Forest Cupcakes, Chocolate Cherry Cupcakes, Cupcake Recipe, Easy Cupcakes, Summer Desserts