Teriyaki Chicken Bowtie Pasta Salad with Sesame Ginger Dressing

Hello and welcome! I’m excited to share a wonderful salad recipe I discovered at a bridal shower last summer. It was an instant hit—guests kept returning for seconds, praising the unique flavor and asking what made the dressing so special. I asked my friend Kristine for the recipe, and she generously shared it. I’m happy to pass it on to you.

This hearty, filling salad features a lovely teriyaki profile. It may seem unusual to highlight teriyaki in a salad, but trust me—it works beautifully and is absolutely delicious.

One note: the recipe calls for a specific teriyaki sauce. I tested other brands and found them too salty. The original uses Soy Vay Very Very Teriyaki Sauce. If you can find it, use it for the intended balance of flavor. It may take some searching, but it’s worth it for this recipe.

Enjoy!

Teriyaki Chicken and Bowtie Pasta Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 20 minutes (including chilling)

Yield: 12 servings

Ingredients

1 (16 ounce) package bowtie pasta

1 cup Soy Vay Very Very Teriyaki Sauce (use this brand for best results)

1 (16 ounce) package fresh spinach

3/4 cup pine nuts, toasted

1 cup dried cranberries (Craisins)

1 cup shredded rotisserie or grilled chicken

Dressing:

1/2 cup vegetable or canola oil

1/2 cup Soy Vay Very Very Teriyaki Sauce

1/3 cup rice vinegar

3 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

1. Cook the bowtie pasta according to package directions. Drain and transfer to a large bowl. Pour 1 cup of Soy Vay teriyaki sauce over the warm pasta, toss to coat, then cover and refrigerate for at least 3 hours or overnight to let the flavors meld.

2. When ready to assemble, layer the spinach, shredded chicken, toasted pine nuts and dried cranberries over the chilled teriyaki-coated pasta. Gently combine so the ingredients are evenly distributed.

3. Prepare the dressing by whisking together the vegetable oil, 1/2 cup Soy Vay teriyaki sauce, rice vinegar, sugar, salt and pepper in a glass measuring cup or small bowl until well blended.

4. Just before serving, pour the dressing over the salad and toss lightly to coat. Serve immediately.

5. Enjoy this flavorful, crowd-pleasing salad!

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Recipe from my dear friend Kristine Anderson