Finicky Friday

Mandarin Chicken Pasta Salad

Prep 45 mCook 8 mReady In 53 m6 servings425 cal

Ingredients1 teaspoon finely chopped, peeled fresh ginger1/3 cup rice vinegar1/4 cup orange juice1/4 cup vegetable oil1 teaspoon toasted sesame oil2 teaspoons white sugar1 (1 ounce) package dry onion soup mix1 clove garlic, pressed1 (8 ounce) package bow tie (farfalle) pasta1/2 cucumber - scored, halved lengthwise, seeded, and sliced1/2 cup diced red bell pepper1/2 cup coarsely chopped red onion2 diced Roma tomatoes1 carrot, shredded1 (6 ounce) bag fresh spinach1 (11 ounce) can mandarin orange segments, drained2 cups diced cooked chicken1/2 cup sliced almonds, toasted


DirectionsTo make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.