Mandarin Chicken Pasta Salad
Ingredients
- ⅓ cup rice wine vinegar
- ¼ cup orange juice
- ¼ cup vegetable oil
- 1 (1 ounce) package dry onion soup mix
- 2 teaspoons white sugar
- 1 teaspoon toasted sesame oil
- 1 teaspoon finely chopped, peeled fresh ginger
- 1 clove garlic, minced
- 1 (8 ounce) package bow tie (farfalle) pasta
- 2 cups diced cooked chicken
- 1 (11 ounce) can mandarin orange segments, drained
- 2 Roma tomatoes, diced
- 1 (6 ounce) bag fresh spinach
- 1 carrot, shredded
- ½ cucumber, halved lengthwise, seeded, and sliced
- ½ cup diced red bell pepper
- ½ cup coarsely chopped red onion
- ½ cup sliced almonds, toasted
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Instructions
- Whisk vinegar, orange juice, vegetable oil, soup mix, sugar, sesame oil, ginger, and garlic together in a bowl until well blended; cover vinaigrette and refrigerate.
- Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water. Transfer to large bowl.
- Toss chicken, mandarin oranges, tomatoes, spinach, carrot, cucumber, bell pepper, onion, and almonds with pasta. Add vinaigrette: toss to coat.
Source
Original recipe: View Original
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