Monday, July 13, 2009

Mandarin Pasta Salad

This is such a good salad for the summer. Filling, easy, and delicious. You can use Newman's Own Soy Ginger dressing in a pinch-it's not quite as good, but the same idea.

Mandarin Pasta Salad

1 small piece of fresh ginger root
1 garlic clove
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 tsp sugar
8 oz bow tie pasta
1 cucumber
1 small red bell pepper
1 small red onion
1 pkg (6 oz) fresh baby spinach leaves
1 can (11 oz) mandarin oranges
2 skinless boneless chicken breasts or tenders (i leave this out, since i'm a veggie and it's just as good without the meat)
1/2 cup sliced almonds

For dressing, finely chop ginger root 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.

For salad, cook past according to package directions in Professional Stockpot; drain and rinse under cold running water. Place past in Simple Additions Large Bowl.

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

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