Spinach Pasta Salad is the perfect side dish when serving a crowd or add chicken to make it a delicious summer dinner. Spinach Pasta Salad is definite crowd pleaser. And I know this for a fact because I have served this salad to crowd!!
I once fixed this spinach pasta salad for the American Mother’s State Convention luncheon. I have also served it to a church group of 450 woman! Yes, 450 people all at one time! Each and every time I fix it, I am inundated with requests for the recipe.
Last week a sweet friend emailed me about a salad someone had brought to her daughter’s book club that was delicious – she sent me the recipe and it was this recipe! The gal that brought it had been at the church dinner I served it at. So this one is a definite keeper!
This spinach pasta salad recipe was given to me by my husband’s cousin. She brought it to my in-law’s 80th birthday party. I I have made it countless times since that day.
One of the things I love about this salad is that it is a complete meal! It has spinach, chicken and pasta. Also, It is fairly inexpensive to make, so you can feed a crowd on a budget! It is also an easy one to stretch if you need to. Just add more spinach! Because of all the bright colors, it looks pretty on the plate too. Not to mention this spinach pasta salad has great textures! Lots of cruch with the water chestnuts, peanuts and sesame seeds!
If you ever need a meal to feed 400 or a delicious summer dinner for your family, this spinach pasta salad is the perfect recipe for both!
Some of my other favorite salad recipes include:
Some of my favorite tools I used to make SPINACH PASTA SALAD:
PASTA/SALAD BOWLS – these pretty white bowls work for pasta, salad or soup.
6 PIECE MEASURING CUP SET – Everyone needs at least one set of measuring cups, I have 4 sets!
MAGNETIC MEASURING SPOONS – I love these things. They are magnetic so they stay together in the drawer!
For all of my other favorite kitchen products and tools visit my Amazon Store.
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Spinach Pasta Salad Recipe
- 8 oz. bow tie pasta cooked al dente
- 1 cup canola oil
- 2/3 cup Teriyaki Sauce
- 2/3 cup white vinegar
- 6 Tbsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 10 oz. bag of spinach
- 1 cup bag craisins
- 2 11 oz. cans mandarin oranges drained
- 1 5 oz. can sliced water chestnuts drained
- 2-3 green onions chopped
- 2 Tbsp sesame seeds toasted
- 1 cup peanuts
- 2 cups cooked chicken cut into pieces
Blend dressing in blender. Set aside 1/2 cup to dress salad with later.
Mix remaining dressing and cooked pasta and marinade for 2 hours (in a ziploc bag)
Combine other ingredients. Add add pasta and liquid in the bag. Toss. Add reserved dressing as needed.
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Originally posted May 21, 2008
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