This is an adapted recipe that came from an old friend years ago and for some of you old timers a similar version was in my Farkle recipe book also. I love it, it is a perfect combination of flavors, one of my favorite pasta salads.
1 tsp Fresh Ginger Root – peeled &finely chopped
1 Garlic clove - minced
1/3 – ½ C. Rice vinegar or White Wine Vinegar
¼ C. Orange Juice
¼ C. Vegetable Oil
1 tsp Sesame Oil
1 Tbl soy sauce
juice of one lime or lemon
1 pkg Lipton’s Onion Soup mix
2 tsp Sugar
Wisk or blend together ginger root, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar. Cover and refrigerate until ready to use.
8 oz. Bow Tie Pasta – Al Dante and cooled
½ Cucumber- scored and thinly sliced
½ C. Red Bell Pepper – diced
½ C. Red Onion – coarsely chopped
1 pkg (6oz) Baby Spinach leaves
1/2 C Chinese pea pods
2 Tbl cilantro (optional)
1 Can (11oz) Mandarin Orange
2 C. Chicken – Cooked and diced
½ C. Slivered almonds – toasted
Mix salad ingredients together and gentle toss, reserve the spinach, place in refrigerator until ready to serve. Pour chilled dressing over salad and serve immediately.