Spinach Pasta Salad

 I love this recipe because it’s easy to prepare the night before and it’s refreshing with pasta, chicken and veggies! Feel free to improvise – I sometimes leave out ingredients, like cilantro. It fits in easily with all types of other food when having a gathering.

Servings

12

Ready In:

 45 minutes

Good For:

Soup and Salad

 

Spinach Pasta Salad

By: Annette Jeong

Ingredients

  • 1 pound fusilli noodles
  • 1 cup oil
  • 2/3 cup soy sauce
  • 2/3 cup white wine vinegar
  • 6 Tbsp. sugar
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 4 cups cooked shredded chicken
  • 1/2 cup chopped green onions (optional)
  • 1/3 cup sesame seeds
  • 1/2 cup cilantro (optional)
  • 1 bunch spinach cut and cleaned (optional)

Step by Step Instructions

Step 1

In small pan, add 1/4 cup oil and sesame seeds. Cook over low/med heat until the seeds are golden brown. Cool.

Step 2

In a large bowl, combine rest of ingredients, add chicken, cooked pasta, cooked sesame seeds. Marinate for at least two hours. Better overnight. Toss with vegetables just before serving.

Step 3

Cut or tear spinach leaves to small size. Blanch bean sprouts.

Use a roasted chicken from grocery store or roast your own.

Enjoy!