teriyaki Archives • New Nostalgia

RECIPES/ Sides

Teriyaki Pasta Salad Recipe

I posted a recipe awhile back for Veri Teriyaki Bowtie Spinach Salad. It is an awesome recipe, and I’ve made the dressing from the recipe just to use on lettuce salads because my kids love it so much. I wanted to make a pasta salad and happened to have some of the dressing in my refrigerator so I decided to use it to make a pasta salad. I served it to guests and got a thumbs up, so I thought I would share it with you!

Teriyaki Pasta Salad

Cook:

1 lb. bowtie pasta

according to directions. Drain and rinse with cold water until cooled.

Add:

Misc. Vegetables, chopped, {1-2 cups total}- according to taste.

{Broccoli, Carrot, Red, Orange, or Green Pepper, Tomatoes}

Make Dressing:
Dressing:
1 cup oil ( I used canola, wondering if olive oil or coconut oil would taste mild enough for this)
2/3 cup white wine vinegar (didn’t have any, used rice vinegar-was great!)
1/2 tsp salt
1/2 tsp pepper
2/3 cup Soy Vay Teriyaki sauce (or any brand-I recommend Soy Vay b/c there is no HFCS in it)
5 Tbs sugar (I used rapadura-pure cane sugar)

Put all dressing ingredients in a jar, and shake. {or put in a bowl and whisk)
Pour dressing* over noodles & toss. Refrigerate until cool.
*I only used 1/2 the dressing, and saved the rest for lettuce salad

********

Italian Pasta Salad

I make another version of the above recipe, but with an Italian twist. It is one of my favorites, I’ve been making it for years.
The pasta and veggies are the same as above, (could add cucumber & cauliflower & peas) but the dressing is bottled Italian dressing + red wine vinegar, to taste. (about 1 cup of dressing to 1/4 cup of red wine vinegar, I usually just add the dressing and vinegar from the bottle, eyeball it and taste) I like to add shredded Parmesan cheese. (1/2 cup)

I will be making one of these 2 versions for our family 4th of July get together. It is a perfect dish to make ahead because the flavors get better after they refrigerate for awhile.
this post is linked to:
Tasty Tuesday @ Balancing Beauty & Bedlam

Meals/ RECIPES/ Sides

Veri Teriyaki Bowtie Spinach Salad

I am very excited about this spinach salad recipe. I found it at one of my favorite blogs “The Dear Diary Stories.” Marta is the author, and she said she eats a version of it almost every week. If you want to see beautiful photos of this recipe, click on over to her site.

So let’s start with the dressing-oh yum. I think the key ingredient is Soy Vay Veri Veri Teri Yaki Marinade. Why did I not know about this product?

I found it at Walmart and was happy to see that it did not have high fructose corn syrup in it. My girls loved it, to my relief, because they are very picky about their salad dressings!

I made this recipe last night for the first time. We had about an hour before we had to leave for my daughter’s soccer game, so I needed something for dinner that was fast and healthy.

I threw some chicken on the grill (seasoned with grill seasoning), put some noodles on to boil, and chopped a red pepper. The dressing went together in a snap-I used a mason jar of course. 🙂

This dish is well rounded, it contains a protein, carb, vegetables, and fruit- all in the one dish. It took maybe 20 minutes to make–I love feeding my family easy, healthy “fast” food:)

Veri Teriyaki Bowtie Spinach Salad

16 oz. bowtie pasta, cooked and rinsed with cold water to cool
1 bag of baby spinach
1-2 cans of mandarin oranges
1 cup craisins
1 red pepper, chopped
1 bunch green onions (didn’t use)
1 cup peanuts or cashews (didn’t use)
1/2 cup fresh parsley (optional-didn’t use)

1/4 cup sesame seeds, toasted (optional-didn’t use)

2 cups cooked chicken (optional)

Dressing:
1 cup oil ( I used canola, wondering if olive oil would taste mild enough for this)
2/3 cup white wine vinegar (didn’t have any, used rice vinegar-was great!)
1/2 tsp salt
1/2 tsp pepper
2/3 cup Soy Vay Teriyaki sauce (or any brand-I recommend Soy Vay!)
5 Tbs sugar (I used rapadura)

Cook pasta according to directions. Drain and rinse with cold water, let sit while whisking the dressing together. (I put it all in a jar and gave it a good shake) Pour dressing over pasta and let refrigerate for an hour ( I skipped this, didn’t have time). Combine salad ingredients in a bowl, add pasta/dressing and combine.

***I put all the ingredients in separate small bowls and let my family build their own salads. It worked well, no soggy leftover salad.

****The next day, I tossed all the leftovers, (minus the spinach and mandarin oranges) together in a bowl, added cut up clementines, and it made the most amazing, fresh-tasting pasta salad!! Mmmm.