SPINACH CHICKEN PASTA SALAD

SPINACH CHICKEN PASTA SALAD: Butter With A Side of Bread

I don’t know about everyone else, but I have a hard time cooking dinner when it’s hot outside.  Nothing sounds good and turning on the oven is out of the question.  One thing that only involves minor heat, is light and cold, and fills my family up is a good pasta salad.  They’re also perfect for summer potlucks and BBQ’s.

One of the best things about pasta salads is how adaptable they are.  You can make them according to the recipe, or you can make them with whatever parts of the recipe you have in the pantry, and you can adjust them to reflect your own tastes.

SPINACH CHICKEN PASTA SALAD: Butter With A Side of Bread

Spinach Chicken Pasta Salad with Teriyaki Dressing
  • 2 Cups cooked chicken, diced (I use canned or grill extra for dinner earlier in the week).
  • 1  box (16 oz)  pasta (bowtie is my favorite)
  • about 4 oz fresh spinach
  • 6 oz Craisins
  • 3 small cans of mandarin oranges
  • 1/2 cup chopped fresh parsley
  • 1 bunch green onions, chopped
  • 1/3 cup roasted pumpkin seeds

Dressing
  • 1 cup good quality vegetable oil
  • 2/3 cup teriyaki sauce
  • 1/3 cup vinegar
  • 3 TBSP sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper

 

Mix the ingredients for the dressing. Cook the pasta, drain and pour half the dressing mix over to marinate in the fridge.  Combine other salad ingredients, combine with pasta and add more dressing as needed- the whole amount will probably not be necessary, but it saves well in the fridge.  If using canned chicken, I like to fluff it up and pour some dressing to marinate with the chicken for a few minutes before adding it to the salad.

SPINACH CHICKEN PASTA SALAD: Butter With A Side of Bread
SPINACH CHICKEN PASTA SALAD: Butter With A Side of Bread

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