Skip to main content

Spinach Pasta Salad

This fun and delicious pasta salad recipe combines fresh veggies, crunchy seeds, tangy fruit, and tender pasta with a savory teriyaki dressing.
Bowl of a mix of macaroni noodles, spinach, oranges and dried cranberries.
Prep time: 15 minutes
Makes: 5 cups
Nutrition Facts: View label

Ingredients

DRESSING
2 Tablespoons teriyaki sauce
2 Tablespoons vinegar (white, rice or cider)
¼ teaspoon garlic powder
⅛ teaspoon each salt and black pepper
1 ½ teaspoons sugar
1 Tablespoon vegetable oil
 
SALAD
2 cups cooked pasta (try whole wheat shells, bow ties, macaroni or other small shapes)
4 cups fresh spinach
¼ cup dried cranberries
2 Tablespoons sunflower seed kernels
1 can (15 ounces) mandarin oranges, drained
2 Tablespoons chopped cilantro or parsley

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.
  3. In a large bowl, mix together the dressing ingredients.
  4. Add the salad ingredients. Mix well. Cover and chill until ready to serve.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Try using ⅓ cup prepared sesame or ginger salad dressing from the store to replace the dressing ingredients.

Comments

We make this with our 5th grade classes and they love it. One suggestion they always have, though, is less vinegar. I do usually use a lot less than what the recipe calls for since the first time I made it, the majority of the class said it had too much and didn't like. Once we cut the vinegar back to 1 TBSP, they all give me the thumbs up.

Kamut works very nicely as a substitute for the pasta in this recipe.  It's hearty and chewy texture holds up well and takes care of the "squishy" problem noted in the previous review.

Made this recipe for our office staff for lunch. Got really good feedback and everyone seemed to really like the dressing. However, I think if I made it again I would not do substitute quinoa for the pasta. I just felt like the texture of the cooked macaroni combined with the texture of the spinach made the salad a bit "squishy."

A coworker also suggested adding some chopped chicken as well, but I think it was fine without it.

You might also like...

Recipes A to Z (without photos)

Strawberry Sipper Flavored Water
Glasses of pink strawberry water with mint.

Strawberry Sipper Flavored Water

Strawberry puree makes this water refreshing and tasty!
Prepare:
5 minutes
Makes:
6 Servings
Pesto
Small bowl of pesto served with scrambled eggs.

Pesto

Pesto is a bright green sauce that can be enjoyed many ways. Freeze extra to have for meals and to season soups and sauces all year.
Prepare:
15 minutes
Makes:
2 ¼ cups
Stovetop Tuna Casserole
Bowl of egg noodles with peas and tuna mixed in.

Stovetop Tuna Casserole

Tender egg noodles with a creamy sauce, bright peas, and tasty tuna.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
7 Cups
Mix and Match Stir-Fry
Two bowls with rice and a variety of stir-fried vegetables.

Mix and Match Stir-Fry

Prepare:
5 minutes
Cook:
20 minutes
Makes:
4 Servings
Lemon Dill Brussels Sprouts
Plate of brussels sprouts with a creamy yogurt dressing.

Lemon Dill Brussels Sprouts

Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 Cups
Strawberry Swirl
Frothy pink strawberry drinks in glasses.

Strawberry Swirl

Strawberries and apple juice blended together to make a refreshing and tasty drink.
Prepare:
5 minutes
Makes:
2 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.