Spinach and Chicken Pasta Salad

With the hot weather here in force, I've been searching for new recipes that won't heat up the whole house.  I especially love the kind where you can make them early in the day when it's still cool and then pull it out of the fridge ready to go for dinner and this recipe from my friend Jenny fit the bill perfectly!  I made it in the morning, stuck it in the fridge until it was time to head to the pool, then while everyone around us sat and munched on delivered pizza, we enjoyed a fresh, healthy, yummy meal! 

Click here for printable recipe.

The ingredients:
1 box (16-oz) bow tie pasta, cooked al dente
2 cups cooked chicken, shredded or diced (I used 2  Costco cans (12.5-oz. each))
1 bunch green onions, chopped
1 bag (9-oz.) baby spinach leaves, chopped
3/4 cup honey roasted peanuts
3/4 cup Craisins
2 cans (11-oz. each) mandarin oranges, drained

MARINADE:
1/2 cup olive oil
1 cup teriyaki sauce
2/3 cup white vinegar
6 Tbs. sugar
1/2 tsp. salt
1/2 tsp. pepper


Directions:  For marinade, combine ingredients and mix thoroughly.  Set aside.

For salad, mix together cooked pasta, cooked chicken, chopped spinach, and chopped green onions in a large bowl or large Ziploc bag.  Pour marinade over pasta and chicken mixture, stir well, and allow to marinate for 2-3 hours in the refrigerator.

To serve, heap a generous portion of the chicken, spinach, and pasta mixture onto a plate.  Sprinkle with peanuts, Craisins, and mandarin oranges over all.  Makes 8 servings.  Enjoy!