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.

Herb & Zucchini Stuffed Jumbo Shells

This recipe fills big pasta shells with ricotta, zucchini, and fresh herbs for a warm, cheesy meal that's easy to prepare and loved by many.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Ingredients

  

Pasta and Sauce

• 12 pieces Jumbo pasta shells Cooked according to package instructions
• 2 cups Marinara sauce For layering and topping

Filling

• 1 cup Ricotta cheese
• 1 cup Mozzarella cheese, shredded For stuffing and topping
• 1/2 cup Parmesan cheese, grated
• 1 cup Zucchini, finely chopped
• 1 tablespoon Garlic, minced For flavor
• 1 tablespoon Olive oil For sautéing
• 1 teaspoon Salt To taste
• 1/2 teaspoon Pepper To taste

Herbs

• 1/4 cup Fresh herbs (basil, parsley) Chopped

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C).
• Cook the jumbo pasta shells according to package instructions; drain.
• In a skillet, heat olive oil over medium heat, add garlic, and sauté until fragrant.
• Add chopped zucchini and cook until soft.

Mixing

• In a bowl, combine ricotta, mozzarella, Parmesan, sautéed zucchini, fresh herbs, salt, and pepper.

Assembly and Baking

• Stuff each pasta shell with the cheese and zucchini mixture.
• Spread a layer of marinara sauce at the bottom of a baking dish.
• Place the stuffed shells in the dish and top with additional marinara sauce and mozzarella cheese.
• Cover with foil and bake for 25 minutes.
• Remove foil and bake for an additional 10 minutes until the cheese is bubbly.

Notes

Cool the shells to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. To freeze, place in a freezer-safe dish. Freeze for up to 2 months and thaw overnight in the fridge before reheating.

Keyword Cheesy Pasta, Family Dinner, Herbs, Stuffed Shells, Zucchini