Mandarin Spinach Salad with Teriyaki Dressing
This post may contain affiliate links. Please read our disclosure policy.
This mandarin pasta spinach salad with teriyaki dressing is easy, quick, healthy, and tossed in the most addictive teriyaki vinaigrette dressing!
If you love pasta salad as much as I do, then you’ll want to make these other reader favorites: Mexican Street Corn Chicken Pasta Salad, Strawberry Avocado Chicken Pasta Salad, Greek Tortellini Pasta Salad, and Pesto Chicken Pasta Salad.
Why This Recipe Works
Teriyaki dressing — The combination of craisins + spinach + mandarin oranges + pine nuts + cilantro borders on magical. But the dressing! The dressing is stuff actual dreams are formed of.
The dressing easily doubles — I’ve actually doubled the pasta salad dressing and saved half to keep in the fridge for another salad. However, all day long I find myself looking for anything and everything to dip in this stuff. Pasta, chicken, pretzels, cucumbers, my finger…
Mandarian oranges — These little, tasty citrus wedges are an unexpected (but totally amazing) addition to this spinach salad. They offer a nod to Asian food, pair well with spinach (a little bitter, a little sweet), plus offer a soft texture to the chewy craisins and crunchy pine nuts. Don’t sleep on the oranges, is what I’m getting at.
Teriyaki sauce — The dressing simply wouldn’t work without teriyaki sauce. Salty, sweet, savory, it’s all the things in one lovely bottle.
Here’s How You Make It
- First, cook the bowtie pasta (or other smallish) according to the package’s directions, then drain and rinse in cold water. Set it aside. (not pictured)
- You can make the dressing while the pasta is boiling. Just add all of the dressing ingredients to a jar with a tight fitting lid or in a bowl (again with a lid if it has one). Either shake the dressing ingredients in the jar with the lid on or whisk in a bowl to combine. Let the dressing chill in the fridge. (photos 1-2)
- Now combine the pasta, spinach, nuts, oranges, raisins, and cilantro to a bowl and toss. (photos 3-4)
- Pour the chilled dressing over the pasta salad right before serving and give it a toss again to combine. Serve and enjoy! (photos 5-6)
Ideas for Customizing this Recipe
- Add some bite and flavor to this spinach salad with some finely diced red onions or shallots. (I recommend shaking up finely diced shallots with the dressing.)
- Crumbled feta or goat cheese would make an amazing addition to this spinach salad.
- Instead of pine nuts, you could add slivered almonds or finely chopped pistachios.
- Any type of smaller pasta shape you have on hand is fine in this pasta salad. I just like the bowties because they add a fun, pretty shape. But rotini, fusilli, and penne would work great too.
- If you’d prefer a different dressing in this pasta salad, try my Orange Poppyseed Dressing (it’s amazing!).
- Instead of mandarins you could use thinly sliced apples, ripe pears, or even peaches.
Is Raw Spinach Healthy?
Do you love raw spinach? Then you’re in luck because not only is it delicious, but it’s also nutritious. Raw spinach contains tons of iron, vitamin C, niacin, potassium, folate, and riboflavin. Not to mention it’s a green, leafy veggie that has protein, fiber, and calcium too!
What’s the Difference Between an Orange and a Mandarin?
Mandarins are a kind of orange. Mandarin is a broad term for smaller, sweeter orange fruit like clementines and tangerines. So tangerines are a kind of mandarin. They are easier to peel too, thanks to a thinner skin that’s more loosely attached to the fruit.
Expert Tips
- The thicker the teriyaki sauce, the better the pasta salad dressing will be. My favorite brand is Kikkoman, but you can use whatever thicker brand you like.
- Unless you purchase your spinach already bagged and washed, I recommend rinsing the spinach leaves first. They can still have dirt/grit on it that doesn’t taste so great when you go to chew it. I simply soak my leaves in the sink/colander/salad spinner, then let the water drain through.
- If you prefer to use fresh mandarin oranges, it’s best to peel them and then try to remove as much of the pith as you can before slicking and adding to the pasta salad.
- For best results, do not dress the salad until just before you’re ready to eat it or the spinach will get too soggy. In fact, I wait to make the salad till just before we’re about to eat it or take it somewhere, then dress it. The dressing can be made a couple days ahead of time and stored in the fridge, though.
More Incredible Salad Recipes
- Strawberry Spinach Salad
- Greek Avocado Chicken Salad
- Pesto Chicken Pasta Salad
- Greek Tortellini Pasta Salad
- Best Teriyaki Sauce Recipe
Did you try this simple pasta salad recipe? GREAT! Please rate the recipe below!
Mandarin Pasta Spinach Salad with Teriyaki Dressing
Ingredients
- 8 ounces bowtie pasta noodles
- 4 cups spinach leaves
- ½ cup craisins
- ⅓ cup pine nuts, or cashews
- 1 4-ounce can mandarin oranges, drained
- ¼ cup cilantro leaves, roughly chopped
Dressing
- ⅓ cup teriyaki sauce , (the thicker, the better!)
- ⅓ cup rice wine vinegar , (may sub apple cider vinegar)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder, (if you have it)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sugar
- ½ cup oil, (such as vegetable oil, canola oil, olive oil)
Instructions
- Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
- While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
- In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cannot wait to try this!!! Two questions:
1. Can I make it a day in advance for the same great result?
2. If so, what should be refrigerated with what?
Please and thank you!!! 😀
Hi Helen! Yes, you can make this a day in advance. Just make it as the recipe says, but don’t add the dressing until the day you will be serving it. 🙂
Adding goat cheese makes this salad even BETTER!!
I made a gluten-free version of this salad, and it was a big hit! I used a brown rice pasta and had my own homemade teriyaki sauce in the fridge to use, along with apple cider vinegar because I am allergic to white distilled vinegar. It was so good that I making it again for a potluck this weekend.
Fabulous. I added soy-garlic marinated grilled chicken tenders for a complete meal.
YUM! So glad you enjoyed! 🙂
This salad is amazing..we loved it, I used strawberries the third time I made it because I didn’t have mandarin oranges & I doubled the pasta, it’s a go to recipe….
Hit print button but it won;t do anything. What am I doing wrong?
I’m not able to eat spinach or any other dark green leafy vegetables. Can you suggest any other vegetables that I can substitute. Thank you!
Is that 8 oz of cooked pasta? Making for over 20 people. Wondering how much dry bow tie pasta to cook? This will be a side dish at party
This is for 8 oz of dry pasta. 🙂
Several friends on facebook posted this recently so I made this tonight and it tasted really good but it seemed that there was too much dressing. I doubled checked the amounts of everything and I made it correctly. Do you use all of the dressing or just some of it?
Hi Sandy! I use all the dressing, but feel free to only use as much as you prefer! 🙂
This is similar to a spinach & mandarin salad I’ve been making for years with onion, candied slivered almonds, & a sweet & sour dressing. Made your recipe for lunch today. Wow! Loved the new flavors. I’m going to try the leftovers for dinner, but add some leftover rotisserie chicken. Thanks for a day with almost no cooking at all. 🙂
I’m so glad to hear you enjoyed this recipe!