Teriyaki Pasta Salad
MARINADE/DRESSING:
2/3 cup white vinegar1 cup oil (canola)
6 tablespoon sugar
2/3 cup Yoshida’s Original Gourmet Sweet Teriyaki Marinade
1 teaspoon salt
1 teaspoon pepper
1 pkg. (16 oz) mini bowtie pasta, cooked, drained and cooled
ADD-INS:
1 pkg. Baby spinach
1 bag (10 oz) shredded carrots
1 Yellow pepper, diced
1 Orange pepper, diced
Grape tomatoes, cut in half (however many you’d like)
2/3 CUP (5 oz) Craisins
1 pkg. Baby spinach
1 bag (10 oz) shredded carrots
1 Yellow pepper, diced
1 Orange pepper, diced
Grape tomatoes, cut in half (however many you’d like)
2/3 CUP (5 oz) Craisins
mETHOD
Whisk together vinegar, oil, sugar, teriyaki sauce, salt and pepper.
Pour cooked pasta into a large bowl, pour dressing over pasta and toss together until all the pasta is covered. Cover bowl with plastic wrap and refrigerate overnight.
Just before serving add in the spinach, carrots, peppers, tomatoes and Craisins. enjoy! Store in refrigerator.