Spinach Pasta Salad

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  1. In a large bowl, mix together teriyaki sauce, vinegar, garlic powder, salt, pepper, sugar and vegetable oil.
  2. Add cooked pasta, spinach, dried cranberries, sunflower seeds, mandarin oranges and cilantro or parsley, if desired. Mix well. Cover and chill until ready to serve.
  3. Refrigerate leftovers within 2 hours.


Try a low fat Asian Salad Dressing from the store to replace the dressing ingredients.


2 cups cooked pasta (try whole wheat shells, bow ties, macaroni or other small shapes)

4 cups spinach
1⁄4 cup dried cranberries
2 Tablespoons sunflower seeds
1 can (15 ounces) mandarin oranges, drained
2 Tablespoons chopped cilantro or parsley
2 Tablespoons teriyaki sauce
2 Tablespoons vinegar
1⁄4 teaspoon garlic powder
1⁄8 teaspoon each salt and pepper
1 1⁄2 teaspoons sugar
1 Tablespoon vegetable oil


Large bowl, can opener, measuring spoon, fork or whisk, chopping knife, cutting board

More About Salad Greens

How to Select

Look for dark green leaves. Choose lettuce heads that are tight and firm.

How to Store

Wrap salad greens in slightly damp paper towels. Place in a plastic bag with holes for air. Store in the refrigerator for up to one week.

How to Prepare

• Rinse lettuce with cold water. Gently pat dry leaves before usin