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.
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Recipe
Teriyaki Pasta Salad
A delicious pasta salad with farfalle, fresh spinach, mandarin oranges, water chestnuts, peanuts, Craisins, chicken and a simple teriyaki sauce dressing.
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.Â
**For the dressing, my favorite teriyaki sauce is "Yoshida's" brand, but any good quality, thicker style teriyaki sauce works best.
Nutrition
Calories: 416kcalCarbohydrates: 55gProtein: 31gFat: 11gSaturated Fat: 2gCholesterol: 58mgSodium: 186mgPotassium: 1135mgFiber: 10gSugar: 18gVitamin A: 8959IUVitamin C: 44mgCalcium: 139mgIron: 5mg
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I first shared this recipe May 2013. Updated July 2020 with new photos.
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Looking at some of your recipes and they look delicious. can’t wait to try them!
Loved it! So delicious!
This was an Excellent dish. Didn’t change anything but, instead of peanuts, we used cashews. Mmm Mmm Good!
I live with my 2 older sisters, 70 & 60 respectively, I’m the baby at 59. 😉 They both loved it & even the next day, it was scrumptious.
I live alone if I cut the recipes in half, will it affect the flavor? If you have any recipes for single servings I would appreciate it. Thank you.
No, you can easily half this recipe. Enjoy.