Mandarin Spinach Salad with Teriyaki Dressing
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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.
i have a question when you say teriyaki sauce what exactly is that.
I have found kikkoman teriyaki marinade and sauce which is very thin and also
Kiikoman teriyaki baste and glaze. Which do you use or is it something different?
Thank you for your help.
Hi Becky, I’d go with the sauce/baste/glaze if it’s thicker. 🙂
This looks DE-lish! I will be pairing this with frilled salmon this weekend. Can’t wait. Thank you.
…and maybe Grilled salmon too 🙂
I made this last night. I’m in love. Eating a big bowl of it a we speak. Nomnomnom. 🙂
Salmon would be PERFECT in this salad!
All I have ever made it with is the marinade and I think it is fabulous. My dish is always the hit of the party, which is fun.
KIkkomaN also makes A TERIYAKI baste and Glaze which is thiCk. I’VE bOught it at walmART
I am wondering about nutrition ad the recipe is written. It that available??
Hi Lindy, I don’t have the nutrition stats but you could always use http://www.myfitnesspal.com – it’s a great source!
If you need nutrition info you can figure for each ingredient & divide by the number of servings. Use the calculator at sparkpeople.com. I always use this site & the info from package nutrition labels when figuring my diabetic carb counting.
What do you mean when you say 8 ounces bowtie pasta “salad?” Do you mean 8 ounces cooked bowtie pasta?
Yes it is bowtie pasta noodles.
Question: You mentioned using bowtie pasta salad. Do you mean bowtie pasta? Or is this some type of salad mix with bowtie pasta (like Suddenly Salad).
Hi Carol, it’s just bowtie pasta noodles. 🙂
I buy a mini bowtie pasta at Walmart. Lovethe little “ties”
Which oil do you prefer to use when making this?
Can’t wait to try it!
I use vegetable oil and it comes out great 🙂
Turns out I’m not a fan of the concentration of oil. I think I’ll cut that in half next time.
Janet you could replacethe oil with No oil oil it has the same texture as oil and works geat in salads. To make it you need 1cup of clear broth or stock 1teaspoon of cornflour or cornstarch whisk together then cook on medium heat for about 7 minutes till clear. Then use in place of oil in salads.
I reduced the oil ad well.. othwise great salad!served it with SLICED BAKED chicken breast! Yummy!
I love adding chicken to this salad- good job, Jennifer! Thanks for your feedback
Completely obsessed with this recipe. It is so good!!!! It is going to be my new go to for lunches.
SO delicious! Love this salad and have made it three times this week. There’s more than enough dressing for this recipe – which is fine, because I can use it all week long. Double the entire recipe, and then in a sealable bowl, layer the cooked pasta, then the oranges, then spinach, then cranberries, then cilantro. No dressing. Then when I want it, I just add the nuts and dressing (already in a jar in the fridge), shake the bowl and done!
Great idea!
Yummy !
I couldn’t find rice wine vinegar, both of the stores I checked had either rice vinegar or white wine vinegar so I ended up using apple cider vinegar…….it was very good!
Rice vinegar is the same thing
Sent hubby to the shops for rice WINE vinegar but he came home with organic Apple cider vinegar. Said it was half price. Only 5 dollars! God love him and I thank him. IT WORKED WELL WITH THIS DRESSING. THis SALAD IS FABULOUS
Would there be any reason to not use fresh mandarins, Halos? I don’t care for the canned ones and the fresh are in the stores now.
Hi Amy – you could definitely use the fresh ones! The only reason I mentioned the canned ones in the recipe is that they are available all year round and I don’t want anyone to think they couldn’t make this recipe in November! 🙂