Monday, August 27, 2012

Asian Spinach Pasta Salad

16 oz. tri-color spiral pasta
3 cups cooked, shredded chicken
1 bunch green onion-thinly sliced
1 red pepper- diced
1 yellow pepper- diced
1/3 cup sunflower seeds- lightly toasted
1 bag baby spinach

1/2 cup canola oil
1/3 cup soy sauce
1/3 cup white vinegar
3 Tbs. sugar
1/4 tsp. pepper

Cook chicken and pasta. Combine all dressing ingredients and pour over chicken and pasta. Cover and chill overnight. The next day add onions, peppers, and sunflower seeds. Add spinach and toss  immediately before serving. Hint: I usually make a little extra dressing and add it before serving because the chicken and noodles soak it all up!

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