Mandarin Pasta Salad

Mandarin Pasta Salad

This is an adapted recipe that came from an old friend years ago and for some of you old timers a similar version was in my Farkle recipe book also. I love it, it is a perfect combination of flavors, one of my favorite pasta salads.

Dressing:

1 tsp Fresh Ginger Root – peeled &finely chopped

1 Garlic clove - minced

1/3 – ½ C. Rice vinegar or White Wine Vinegar

¼ C. Orange Juice

¼ C. Vegetable Oil

1 tsp Sesame Oil

1 Tbl soy sauce

juice of one lime or lemon

1 pkg Lipton’s Onion Soup mix

2 tsp Sugar

Wisk or blend together ginger root, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover and refrigerate until ready to use.

Salad:

8 oz. Bow Tie Pasta – Al Dante and cooled

½ Cucumber- scored and thinly sliced

½ C. Red Bell Pepper – diced

½ C. Red Onion – coarsely chopped

1 pkg (6oz) Baby Spinach leaves

1/2 C Chinese pea pods

2 Tbl cilantro (optional)

1 Can (11oz) Mandarin Orange

2 C. Chicken – Cooked and diced

½ C. Slivered almonds – toasted

Mix salad ingredients together and gentle toss, reserve the spinach, place in refrigerator until ready to serve. Pour chilled dressing over salad and serve immediately.

#Salad

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