Description
A vibrant and refreshing pasta salad with chicken, veggies, and a tangy dressing, perfect for picnics and quick dinners.
Ingredients
Scale
- 0.5 cup vegetable oil
- 0.35 cup soy sauce
- 0.33 cup rice vinegar
- 1.25 tsp sesame oil
- 3.5 tbsp sugar
- 0.5 tsp ginger
- 0.25 tsp pepper
- 0.25 tsp garlic powder
- 2 tbsp sesame seeds
- 16 oz rotini
- 5 cups spinach
- 1.5 cups chicken, shredded
- 0.5 cup bell pepper
- 15 oz mandarin oranges, drained
- 0.5 cup carrots, shredded
- 0.33 cup green onions
- 0.33 cup cilantro
- 0.33 cup almonds, sliced
Instructions
- Cook the Pasta: Boil a large pot of salted water. Add the rotini and cook until al dente. Drain and rinse under cold water. Set aside to cool.
- Prepare the Dressing: In a mixing bowl, whisk together vegetable oil, soy sauce, rice vinegar, sesame oil, sugar, ginger, pepper, and garlic powder until smooth.
- Combine Chicken and Veggies: In a large mixing bowl, add cooled rotini, shredded chicken, spinach, bell pepper, shredded carrots, mandarin oranges, green onions, cilantro, and sliced almonds.
- Add the Dressing: Pour the dressing over the salad and toss gently to coat.
- Chill and Serve: Allow the salad to chill in the refrigerator for at least 30 minutes before serving.
Notes
Feel free to substitute chicken with tofu or shrimp for a different twist. Adjust the dressing ingredients to your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Chilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: salad, pasta salad, chicken salad, easy recipe, Asian cuisine