Teriyaki Pasta Salad

Teriyaki Pasta Salad
This delicious Teriyaki Pasta Salad includes farfalle, spinach, mandarin oranges, water chestnuts, peanuts, Craisins, chicken and a simple teriyaki sauce dressing. It’s been our family’s favorite for years!

Years ago my Aunt Diane brought this salad to a family party and we all fell in love with it! It has since become a huge family favorite. We often enjoy it as a main dish, but it’s also hugely popular served as a side dish at BBQ’s and potlucks.

How to make Teriyaki Pasta Salad:

  • Prepare the dressing by combining all of the ingredients.
  • Cook pasta according to package directions. Drain water and add noodles to a large bowl.
  • Toss the cooked noodles in about half of the teriyaki sauce and refrigerate until cooled.
  • Season chicken breasts with salt and pepper and grill until cooked through. Use two forks to shred the chicken.
  • Combine the spinach, cooked chicken, peanuts, dried cranberries, sliced water chestnuts, mandarin oranges, and chopped onion in a large salad bowl.
  • Add the pasta to the bowl and toss to combine. Add additional dressing, to taste.

Teriyaki Pasta Salad

Consider trying these popular pasta salad recipes:
  • Creamy Pesto Tortellini Pasta Salad
  • Italian Pasta Salad
  • BBQ Chicken Pasta Salad
  • Pasta Primavera

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Teriyaki Pasta Salad

Print
Add to Collection Go to Collections

Teriyaki Pasta Salad

A delicious pasta salad with farfalle, fresh spinach, mandarin oranges, water chestnuts, peanuts, Craisins, chicken and a simple teriyaki sauce dressing.
Course Appetizer, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 people
Calories 416kcal
Author Lauren Allen

Ingredients

  • 1 pound baby spinach leaves
  • 16 ounces farfalle pasta (bowtie) noodles
  • 1 pound boneless skinless chicken breasts (or 2 cups rotisserie chicken)
  • 1/2 cup dry roasted peanuts
  • 1/2 cup dried cranberries
  • 1 small can small can water chestnuts , sliced
  • 11 ounce can mandarin oranges
  • 2 Tablespoons sweet onions , chopped

For the dressing*

  • 1/2 cup teriyaki sauce (**see note)
  • 1/4 cup oil (vegetable or canola oil)
  • 1/4 cup rice wine vinegar

Instructions

  • Prepare the dressing by combining all of the ingredients.
  • Cook pasta according to package directions. Rinse and drain pasta and add to a large bowl.
  • Toss the cooked noodles in half of the teriyaki sauce and refrigerate until cooled.
  • Season chicken breasts with salt and pepper and grill until cooked through. Use two forks to shred the chicken.
  • Combine the spinach, cooked chicken, peanuts, dried cranberries, sliced water chestnuts, mandarin oranges, and chopped onion in a large salad bowl. 
  • Add the pasta to the bowl, along with desired amount of remaining dressing, and toss to combine.

Notes

*Nutrition facts do not include dressing. 

**For the dressing, my favorite teriyaki sauce is “Yoshida’s” brand, but any good quality, thicker style teriyaki sauce works best.

Nutrition

Calories: 416kcal | Carbohydrates: 55g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 186mg | Potassium: 1135mg | Fiber: 10g | Sugar: 18g | Vitamin A: 8959IU | Vitamin C: 44mg | Calcium: 139mg | Iron: 5mg

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I first shared this recipe May 2013. Updated July 2020 with new photos.

The post Teriyaki Pasta Salad appeared first on Tastes Better From Scratch.