Mandarin Spinach Bowtie Pasta Salad with Teriyaki Dressing
The perfect side dish OR main dish, this mandarin spinach bowtie pasta salad with teriyaki dressing is so light and refreshing…and that dressing is amazing!
A few weeks ago, a good friend of mine emailed me a recipe for a salad she had tried at a baby shower; she couldn’t stop raving about it.
Well, of course with that recommendation, I had to try it ASAP. And it was amazing. Like, one of the best salads in the history of ever.
While I was making it (and taste testing along the way, of course), a niggling food memory kept bugging me, but I was too tired to place why the salad was so familiar until a bit of late night research led me to realize I had posted an identical recipe way back in 2009-ish.
I guess that’s what over 10 years of blogging (and turning 40) will do to you. You forget all the things. And now, of course, I’m left lying awake (and perusing my own recipe index) all night wondering what other life changing recipes I’ve forgotten about in the archives of this blog!
Instead of scrapping the intent to post this most deliciously amazing salad, I decided to use the opportunity to update that old post!
I figured if I had mostly forgotten about the life-changing mandarin spinach bowtie pasta salad with teriyaki dressing, chances are many of you had too.
Judging by the mouthful of a name, this salad has a lot going on. It’s actually really simple to throw together, and I promise it is worth it.
The flavors are so tasty and combined with the crunch factor and multitude of textures, you have one showstopper of a salad.
This salad is perfect for events like the above mentioned baby shower. Potlucks? It’s perfect.
But it also makes a great weeknight meal. You basically have your protein, fruits, veggies and carbs gathered together in one bowl just waiting for you to dig in.
It’s obviously been years since I’ve made this (hence the memory loss), but I wasn’t the only one who had forgotten, and subsequently missed, the deliciousness.
Brian couldn’t stop raving about this salad when we ate it for dinner. And the next night when my 6-year old requested boxed mac and cheese for her birthday dinner, he and I both slyly and strategically loaded our plates up with the leftovers of this salad, selflessly taking one for the team and leaving the boxed mac for the kids. 🙂
This is definitely one of those “can’t get enough” salads. That teriyaki dressing is out of this world delicious (and bonus: I’ve learned it works amazing magic as a chicken marinade).
If you’ve made and loved the old archived version of this recipe on my site, don’t panic about the changes! All I’ve really done with the updated version is cut the dressing amounts down to serve a moderate crowd. And I’ve listed the original dressing in the notes of the recipe.
I’ve also adjusted the salad ingredient amounts to be more moderate as well. You can easily double the recipe to feed a crowd or for a giant potluck!
My favorite way to add more flavor to the salad is to brush some of the teriyaki sauce (or assembled teriyaki dressing) onto boneless, skinless chicken breasts and grill them up.
So, so good. But you can easily use precooked chicken (a rotisserie chicken works great or this simple, shredded chicken “recipe”) and toss the pieces with some of the teriyaki dressing or bottled sauce.
This is a must-make salad! I honestly love everything about it.
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Two Years Ago: {Pressure Cooker or Stovetop} Chicken Coconut Curry
Three Years Ago: Grilled Honey Mustard Rosemary Chicken
Four Years Ago: Grilled Asian Chicken with Peanut Noodles and Cucumber Sambal
Five Years Ago: Tex-Mex Enchilada Casserole
Mandarin Spinach Bowtie Pasta Salad with Teriyaki Dressing
Ingredients
Teriyaki Dressing:
- ⅓ cup neutral flavored oil, like vegetable, canola or avocado
- ⅓ cup teriyaki sauce (see note)
- ⅓ cup rice vinegar, apple cider vinegar, or white wine vinegar
- 2 tablespoons sugar
- ¼ teaspoon salt, I use coarse, kosher salt
- Pinch of black pepper
Salad:
- 8 ounces bowtie pasta, cooked according to package directions, drained and cooled
- 4 packed cups fresh baby spinach
- ½ to 1 cup craisins
- 2 cans (11-ounces each) mandarin oranges, drained
- 1 (8-ounce) can water chestnuts, drained and slivered
- ¼ to ½ cup chopped fresh parsley
- 2 green onions, thinly sliced (white and green parts)
- ½ to ¾ cup roasted cashews or honey roasted peanuts
- 2 cups cooked, diced chicken, tossed with 2-3 tablespoons teriyaki sauce (see note)
- 2 to 3 tablespoons toasted sesame seeds
Instructions
- For the dressing, combine all the ingredients in a jar, cap with a lid, and shake until well combined (alternately, you can whisk the dressing ingredients together in a bowl until mixed or use a blender).
- Combine all the salad ingredients except the sesame seeds in a bowl. Pour the dressing over the salad and lightly toss. Sprinkle with toasted sesame seeds. Serve immediately (if anticipating leftovers, consider adding dressing to individual portions instead of the salad as a whole so the spinach doesn’t get soggy and wilted for leftovers).
Notes
Recommended Products
Recipe Source: originally given to me by my friend, Judy C., and later sent to me by my friend, Deb (after I had forgotten about the original!)
Recipe originally posted Nov. 2009; updated with new pictures, recipe notes, etc.
81 Comments on “Mandarin Spinach Bowtie Pasta Salad with Teriyaki Dressing”
I made this salad for dinner this evening, but had to make a few changes to accommodate what I had on hand. The salad ingredients were pretty much the same except that I didn’t have craisins or sesame seeds. The most significant difference was our salad dressing. We cannot use Teriyaki dressing because of diet restrictions, so we used our own balsamic vinegar dressing. We also used leftover orange-balsamic baked chicken breasts. The salad was easily adaptable and so very good that I have elevated it to one of my “gold” recipes. Thank you, Mel!
Mel have you ever made this into salad jars to just pull out of the fridge? I wanted to try that but I’m curious what your thoughts are on the matter. Thanks
I haven’t tried that, but I bet it would work great with this salad!
We love this salad. I’ve made it for a few new moms and friends in quarantine. So many ask for the recipe within a few hours. I always keep the spinach in a separate bag and have them combine them when they’re ready to eat. The leftovers are great. Once again we add spinach the next day. I often toss in chopped raw asparagus, avocado, red bell pepper, and pomegranates. Even cauliflower and cucumber work to replace the green onions and water chestnuts that make some family members nervous. Your recipes are always so delicious and well written.
This was so yummy!!! I used Lawry’s terriyaki sauce for my chicken and for the dressing. My teenage boys were eh about it…one said it was good with the spinach, chicken, and noodles. He said the nuts were too crunchy and the oranges just made it weird. LOL
This is so yummy!! A perfect summer dinner, and I’m pretty excited about the leftovers.
We loved this! I used romaine lettuce instead of spinach because my kids aren’t fond of spinach.
Wow! This was super yum! I love pasta salads and love the Asian twist. I don’t like Mandarins much so I used cuties. I also left out the water chestnuts (my husband detests them) and sesame seeds because I did not have them. It still had plenty of flavor and crunch. I used the panda express teriyaki sauce and it’s one of the few without high fructose corn syrup. Thanks so much!! Everyone in my family loved it, too. I made the smaller version and it was hard to fit it in my largest bowl. You must use 2 bowls for larger version.
Thanks for the review, Anne!
What a yummy salad! My husband raved about it, said it was his second best salad! Potato is his number one! Thanks for all the extra tips!!
Thanks, Annie!
Well, it has happened. I finally met a Mel’s recipe I didn’t like. I didn’t add the sugar to the dressing and still this salad was way too sweet (and I love sweet). While I won’t be making this one again, there are oodles of favorites on the site to make instead 🙂
Sorry you didn’t love this one, Karen!
I made this tonight for the first time and my whole family loved it! So many yummy things in one salad and the dressing was SO good! Thanks for another winner for an easy weeknight dinner!
Thanks for letting me know, Valerie!
Hey Mel! I love the white salad bowl that you used for your salad!! Would you be able to tell me where you found it?
Hi Stacey – it’s an old Crate and Barrel bowl I’ve had for a long time. I don’t think they sell the same one anymore, unfortunately!
Have you ever tried coco aminos in place of teriyaki sauce?
I haven’t.
Sorry this is off topic! I just had a thought about the ads; perhaps they’re because of the device I’m using. I’m using a Kindle. There are a lot of ads!
I think you can also install an ad blocker, if you want to go to that effort through your browser.
I enjoy your recipes! Is there any way for me to turn off the ads?
This is, hands down, the best pasta salad I’ve ever had! Such a refreshing change, and I was out of everything on the list, so I made all kinds of substitutions, and it was still insanely good! Out of water chestnuts? Give diced radishes a try! Out of mandarins? Give halved cutie orange segments a shot! Out of honey roasted peanuts? Give candied almonds a go:) thanks a million for all your fantastic recipes, Mel! You are a gift to us all.
Love all the substitutions, Lindsay! Look at you improvising! You are amazing!
Hi Mel,
This looks totally divine, what a fab combination, I especially love manderines, one of my fav fruits, their fragrance is wonderful. Thanks again, it’s going on the list for new recipes to try, Fi
Love this kind of pasta salad. My mom and I have made a salmon variation where you bake the salmon with teriyaki sauce and break it up to throw in the salad. Holy cow, so dang good.
Oh my goodness, that sounds divine.
Uh…. Rebekah, can I get that recipe!??! I’m serious. Would REALLY love it!
I never forgot about this recipe as I make it all the time for potlucks! It is the best and people always love it!
Glad you love it, Sue!
I love this salad that you posted in 2009, and I didn’t forget about it! Love the flavors. So yummy.
Glad you’ve been loving it all this time, Haley!
This looks amazing and is going on next week’s meal plan! Funny story, yesterday for dinner I made teriyaki chicken with sticky rice and broccoli, and was thinking, “I wonder if a teriyaki chicken salad is a thing?” and then you post this!
Haha, love that! Nice timing, huh? 🙂
It sounds wonderful. I was wondering what u serve with this salad? I’m thinking of serving it for a girls nite.
I commented on another salad asking about how you did it for 400 people. I ended up deciding to do this salad! I have made it several times for “test” groups and it has been a hit every time! I feed the masses in 2 days! Hoping all goes well! Thanks for the great blog!!
Glad to hear it, Janet!
Hello,
I’m so glad everyone has such possitive comments about this dish. I have been making it for years and have always been told its the best Pasta salad they have ever had. I do make mine a tiny bit different, but it very very close to the same. i use Red wine Vinegar and Olive oil and Kikkoman Teriyaki Marinade sauce. Always get the best compliments on this Salad. i never knew of anyone else that made it like I do. its Great!!!!
enjoy it and never be afraid to try different touches to make it your own!!!
blessings
I am wondering what kind of teriyaki sauce you use? 🙂 It looks so delicious!
Annie Chun’s has a pretty good storebought brand, Natalie. 🙂
We had this last night for dinner and it was delicious. Made it just like you said and everyone loved it. Even better for lunch today!! I think this should be in the next edition of “Recipes the World Forgot” that you often do. So fun and different than the mainstream meal! Thanks.
I had this at a party and it was soooo good. I made it myself but cut the oil in half to reduce calories. Still soooo good!
Yes, I’ve been making this salad for years and always cut the oil down. I can’t tell a difference in taste and the spinach gets less soggy. Win, win with the cut on calories.
Melanie – yes, you could sub either oil. It will have a slightly different flavor but should be just fine.
I don’t have canola oil…could I substitute with olive or vegetable oil?
Melanie
Love this salad! Just shared a link to your site on my blog because I made it at a birthday party. I’ve made it lots of times and its always a hit!
How many does this recipe serve?
Craig – I would say it serves 6-8.
Fabulous Salad – loved it so much I ate it for dinner twice (in the same night)!
We have this at every baby/bridal shower in our family (which there are a lot of these days with 8 kids between the ages of 19 and 27). It is always a big hit! So delicious!
ps: i forgot to get peanuts at the store so i used sliced almonds instead and it was still great!
mel….we just had this amazing salad tonight! delicious and healthy too….makes me feel slightly less guilty about the morning buns in the fridge just waiting to go into the oven tomorrow morning 😉 once again you’ve provided my family with another winner dinner! thanks!
Tobi – glad your family loved this salad! Your comment reminds me I need to make it again. (Enjoy those morning buns…and throw the guilt away!)
Puhmeow – glad you liked this! And yes, it does feed a crowd!
Yum! I made this for dinner tonite and it was fabo! I cut the recipe in half and still could not believe how HUGE the salad was. But thanks so much for this recipe, it’s definitely a keeper! yay!
Hey Veronica – thanks for the comment! I’m glad that you loved this salad and all that it had going on. Thanks for letting me know.
I made this for dinner last Monday and forgot to tell you we LOVED it! An absolute symphony of flavor and texture. Thanks so much for sharing! I will be bringing this to our annual family reunion next year, for sure.
Kristin – how nice to see your comment on here. I’ve missed updates on your cooking blog (hint, hint), although I know you have had way more important things going on. Glad you liked this! I always remember Abram raving about your mom’s salads, so I’m glad this met up to the standard.
love reading your blog and finding lots of great recipes. going to try this one tonight. Thanks!
Hey Mel,
We tried this last night and it was a hit – thanks!
I LOVE salads and this one looks like a winner. I’ll be making it soon.
Oh I’m glad I saw this- I’ve had this salad before but never had the recipe. I can’t wait to make it!
Thanks Melanie! I’m planning on making this for my lunch group – I’m so excited. Looks deelish.
Thanks!
Shauntel – thanks for the heads up – it is 1/2 cup chopped fresh parsley. I edited the recipe.
Valerie – glad you liked this. I can see how this could be kind of a “girlie” salad and how your husband found it a little sweet. Thanks for letting me know.
loved this – but my husband thought it was too sweet and didn’t like the mandarin oranges – I did!
How much chopped parsley? The recipe doesn’t specify…
By the way, thank you for your blog. Your recipes are always a hit!
Dang I wish I had spinach in my fridge! I’m going to have to hit the grocery store….again.
This salad is amazing. My friend came to visit a couple of weeks ago and brought this salad. I have yet to make it but plan on doing it soon.
quite an interesting and slightly-asianish combination, no? the bowties are the only thing i question, but that’s just because i don’t particularly like pasta in a salad. it’s a lovely dish!
This looks like a wonderful salad! A perfect salad to eat as a meal for a weeknight dinner or lunch. Great recipe! Thanks for sharing.
One of my family’s favorite salads! I took it to several potluck dinners during the summer and it was a hit. We even enjoy the leftovers the next day having been dressed with the salad dressing. I found this recipe in the Ivory Family Favorites Cookbook. So far, everything I’ve tried from that source has been wonderful.
Sally Walter
This is my kinda salad..packed with a bit of everything
i’ve been in a lunch rut lately, this looks like the perfect remedy!
megan – I think this would make delicious leftovers but if you want to eat it the next day, serve the dressing on the side so the spinach doesn’t get wilted in the fridge with all the dressing on it.
I can’t wait to make this. Is it good as leftovers too? I would love to make some to bring for lunch for a few days!
Yum! I love this salad. It’s kind of a girl dish, but very very delish!
Sarah
I have served this salad at quite a few different large events and it is always a huge hit! I use the Yoshida Gourmet sauce. Yum!
I loved this salad even before I read the ingredients. Would love a big plateful for lunch right about now.
I have this recipe too! It is a winner! My hubby LOVES it! Thanks for reminding me about it. I think sometimes great recipes get “lost” in my binder!
What a fabulous salad! Love everything in it and the teriyaki dressing would be perfect.
I can not WAIT to make this salad. Too bad my boyfriend won’t eat spinach, or I’d be making it for dinner TONIGHT!
Sounds so yummy, for so many reasons. Maybe I’ll bring THIS to Thanksgiving this year.
I’ll let you know how it turns out after I try it!
beautiful pictures, by the way.