Mandarin Pasta Salad

This fresh, Asian-inspired main dish is ideal for impromptu entertaining.


  • 1 teaspoon finely chopped, peeled fresh gingerroot
  • 1   garlic clove, pressed
  • 1/3 cup rice vinegar or white wine vinegar
  • 1/4 cup orange juice
  • 1/4 cup vegetable oil
  • 1 teaspoon sesame oil
  • 1 envelope onion soup mix
  • 2 teaspoons sugar
  • 8 ounces uncooked bow tie pasta
  • 1/2   cucumber, scored, seeded and sliced
  • 1/2 cup diced red bell pepper
  • 1/2 cup coarsely chopped red onion
  • 1 package (6 ounces) fresh baby spinach leaves
  • 1 can (11 ounces) mandarin orange segments, drained
  • 2 cups diced cooked chicken
  • 1/2 cup sliced almonds, toasted


  1. For dressing, finely chop gingerroot using Food Chopper. In Small Batter Bowl, whisk gingerroot, garlic pressed with Garlic Press, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover; refrigerate until ready to use.

  2. For salad, cook pasta according to package directions in (8-qt.) Stockpot; drain and rinse under cold running water. Place pasta in Simple Additions® Round Serving Bowl.

  3. Meanwhile, score cucumber using Zester/Scorer; remove seeds using The Corer™. Slice cucumber using Ultimate Mandoline; cut slices in half. Dice bell pepper using Chef's Knife. Coarsely chop onion using Food Chopper. Add cucumber, bell pepper, onion, spinach, mandarian oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve immediately. 


  • 12  servings

Nutrients per serving:

Caories 210, Total Fat 9 g, Saturate Fat 1 g, Cholesterol 20 mg, Carbohgydrate 21 g,  Protein 11 g, Sodium 210 mg, Fiber 2 g

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