Mandarin
Chicken Pasta Salad
Prep 45 m
Cook 8 m
Ready In 53 m
6 servings
425 cal
Ingredients
1 teaspoon finely chopped,
peeled fresh ginger
1/3 cup rice vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
2 teaspoons white sugar
1 (1 ounce) package dry onion
soup mix
1 clove garlic, pressed
1 (8 ounce) package bow tie
(farfalle) pasta
1/2 cucumber - scored, halved
lengthwise, seeded, and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red
onion
2 diced Roma tomatoes
1 carrot, shredded
1 (6 ounce) bag fresh spinach
1 (11 ounce) can mandarin orange
segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted
Directions
- To make the
dressing, whisk together the ginger root, rice vinegar, orange juice,
vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended.
Cover, and refrigerate until needed.
- Bring a large
pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8
to 10 minutes or until al dente; drain, and rinse under cold water. Place
pasta in a large bowl.
- To make the
salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach,
mandarin oranges, chicken, and almonds with the pasta. Pour the dressing
over the salad mixture, and toss again to coat evenly. Serve immediately.
