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
- 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.
- Cook the bowtie pasta noodles according to package instructions until al dente. Drain and cool under cold water.
- 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.
- Pour the dressing over the salad ingredients and toss to coat evenly.
- 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.
Grilled Fish
Ingredients
For the Red Sauce
- 4 pieces cascabel chiles, stemmed and seeded
- 1 piece ancho chile, stemmed and seeded
- 1 piece guajillo chile, stemmed and seeded
- 1 piece pasilla chile, stemmed and seeded
- 2 pieces chiles de árbol, stemmed, seeded and veins removed depending on desired spice level
- 4 pieces small Roma tomatoes, quartered
- 1/2 piece white onion, roughly chopped
- 5 cloves garlic
- 2 whole cloves
- 1/2 cup safflower, canola or vegetable oil
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon ground achiote (annatto) seeds
- 1 pinch ground cumin
- 1 pinch dried oregano
- 1 1/2 tablespoons sea salt, plus more as needed
For the Green Sauce
- 4 cloves garlic
- 2 cups parsley leaves and tender stems
- 1/2 cup safflower, canola or vegetable oil
- 1 pinch ground cumin
- 1 teaspoon sea salt
For the Fish and Serving
- 1 whole red snapper (or tilapia, bass or branzino), butterflied
- 1 to taste sea salt
- 10 pieces corn tortillas, warmed for serving
- 1 cup refried black beans, warmed for serving
- 1 cup red or green salsa of your choosing, or both for serving
- 1 pieces lime wedges for serving
Instructions
Make the Red Sauce
- Soak the chiles in a small saucepan with 1 cup of water. Heat on low until it simmers, then cover and let it soak for 15 minutes.
Make the Green Sauce
- While chiles soak, blend garlic, parsley, oil, cumin, and salt until smooth. Set aside and clean the blender.
Finish the Red Sauce
- Add the soaked chiles and their water, tomatoes, onion, garlic, whole cloves, oil, orange juice, lime juice, achiote, cumin, oregano, and salt to the blender. Blend until smooth. Adjust salt to taste. You can store extra sauce for later.
Prepare to Grill
- Heat your grill or grill pan over medium heat and brush with oil.
Prepare the Fish
- Dry the fish and score the flesh side deep enough for the sauces to soak in. Lightly season with salt.
Sauce the Fish
- Spread red sauce on one side and green sauce on the other side of the fish.
Grill the Fish
- Grill skin-side down for 7-10 minutes. Flip carefully and grill until the flesh is charred and cooked through.
Serve
- Place the fish on a platter, flesh-side up. Serve with warm tortillas, refried black beans, your choice of salsa, and lime wedges.
