It's solitary a couple of days into the new year and I'm now fixated on something, this Mandarin Orange and Spinach Pasta Salad! Truly it's delish! I've made it many occasions previously yet for reasons unknown right now I can't get enough of it! It's overly simple and absolutely adjustable so it's ideal for lunch of supper. I cherish it concerning meatless Monday yet it's incredible even with some chicken in it too.
Kiddos even love it as well! The sweet delicious mandarin oranges, the necktie pasta and the delectable dressing makes this serving of mixed greens powerful to any child! Furthermore, on the off chance that you have meticulous children that will not eat spinach you can substitute it with romaine lettuce or simply cleave up the spinach, reveal to them it's lettuce and they'll never (ideally) know!
- 8 ounces farfalle pasta
- 10 ounce bag baby spinach
- 1/3 cup dried cranberries
- 1/3 cup walnuts or sliced almonds
- 1 can 4 ounces mandarin oranges, drained
- Dressing
- 1/2 cup Sweet Baby Ray's Sweet Teriyaki Sauce and Marinade
- 1/3 cup rice wine vinegar
- 1/2 cup vegetable oil
Instructions
- Cook pasta per package instructions. Drain and set aside.
- Meanwhile, add all the ingredients for the dressing in a mason jar with lid. Shake well until combined.
- In a large bowl toss pasta with spinach, dried cranberries, walnuts and oranges.
- Before serving drizzle desired amount of dressing over salad and toss to coat.
Read more our recipe VEGAN LENTIL LOAF #recipe #veganlentiloaf
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