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.
Crispy Potato Croquettes
Ingredients
Main Ingredients
- 3 large large potatoes, boiled & mashed Use starchy potatoes for best results.
- 1/2 cup shredded cheese Cheddar or mozzarella are great choices.
- 1/4 cup cooked minced chicken or ham (optional) Choose your favorite or leave it out for a vegetarian version.
- 2 tbsp chopped parsley Fresh parsley enhances flavor.
- to taste Salt & black pepper Season according to preference.
- 1 large egg, beaten This helps bind the mixture.
- 1/2 cup flour For coating the croquettes.
- 1 cup breadcrumbs Use for the crispy coating.
- as needed Oil for frying Use a neutral oil like vegetable or canola.
- to serve Ketchup Optional dipping sauce.
- to serve Mayonnaise Optional dipping sauce.
Instructions
Preparation
- In a bowl, combine mashed potatoes, cheese, chicken (if using), parsley, salt, and pepper.
- Shape the mixture into oval or round croquettes.
Coating
- Roll each croquette in flour, dip in the beaten egg, and coat with breadcrumbs.
Cooking
- Heat oil in a frying pan over medium heat.
- Fry croquettes until golden brown and crispy.
- Drain on paper towels.
