Mandarin Pasta Salad (my new favorite, yep I'm obsessed...)

So this is seriously my new favorite things! I'm obsessed, I've made it every week since I learned about it (and I like lots of variation, I HATE eating the same thing over and over again.) Thanks Megan let me just tell ya this girl can cook, I've loved everything of hers that I've tried. But this is my FAVORITE! So fresh, healthy, loaded with nutrition and lets not forget unbelievable flavors. It's such a nice take on pasta salad, without the MAYO!!! It might just be the perfect side dish to your 4th of July BBQ. I also load up on spinach and make it more of a salad. Somehow I feel like that is gonna give me a six pack!

Mandarin Pasta Salad


Dressing

1 tsp fresh ginger, grated

1 clove garlic, diced

1/3 cup rice vinegar

1/4 cup orange juice

1/4 cup vegetable oil

1 tsp sesame oil

1 envelope Lipton onion soup mix (I've used 2 different generic brands and both turned out great!)

4 tsp sugar

Mix well and refrigerate. It is best if you can give it at least 30 minutes for the flavors to marry!


Salad

8 oz bow tie pasta, cooked

1/2 of a cucumber, seeded and sliced

1/2 cup diced red bell pepper (when red are super expensive I go with green, they are just not as sweet)

1/2 cup chopped red onion

6 oz. baby spinach

11 oz can mandarin oranges, well drained

1/2 cup sliced almonds, toasted (350 for 8 minutes)

Toasted sesame seeds (optional, I think they go well with the sesame oil in the dressing)

Toss and serve immediately. Or add all ingredients minus the spinach and dressing to a large Tupperware and refrigerate. Then it can sit and be dished out and dressed to suit your needs. I double the batch and have a yummy quick dinner/lunch or side dish for days.

To make this salad more of a meal, add 2 cups cooked diced chicken. May I recommend grilled lemon chicken. (scroll down that post is LONG)