This delicious Teriyaki Pasta Salad includes farfalle, spinach, mandarin oranges, water chestnuts, peanuts, Craisins, chicken and a simple teriyaki sauce dressing. It’s been our family’s favorite for years!

Teriyaki Pasta Salad served in a large wood bowl with wooden tongs.

Years ago my Aunt Diane brought this salad to a family party and we all fell in love with it! It has since become a huge family favorite. We often enjoy it as a main dish, but it’s also hugely popular served as a side dish at BBQ’s and potlucks.

How to make Teriyaki Pasta Salad:

  • Prepare the dressing by combining all of the ingredients.
  • Cook pasta according to package directions. Drain water and add noodles to a large bowl.
  • Toss the cooked noodles in about half of the teriyaki sauce and refrigerate until cooled.
  • Season chicken breasts with salt and pepper and grill until cooked through. Use two forks to shred the chicken.
  • Combine the spinach, cooked chicken, peanuts, dried cranberries, sliced water chestnuts, mandarin oranges, and chopped onion in a large salad bowl.
  • Add the pasta to the bowl and toss to combine. Add additional dressing, to taste.

Teriyaki dressing in a bowl next to a serving bowl with the ingredients for teriyaki pasta salad.

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Recipe

Teriyaki Pasta Salad served in a large wood bowl with wooden tongs.
Prep 10 mins
Cook 10 mins
Total 20 mins
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Ingredients
  

  • 1 pound baby spinach leaves
  • 16 ounces farfalle pasta (bowtie) noodles
  • 1 pound boneless skinless chicken breasts (or 2 cups rotisserie chicken)
  • 1/2 cup dry roasted peanuts
  • 1/2 cup dried cranberries
  • 1 small can small can water chestnuts , sliced
  • 11 ounce can mandarin oranges
  • 2 Tablespoons sweet onions , chopped

For the dressing*

  • 1/2 cup teriyaki sauce (**see note)
  • 1/4 cup oil (vegetable or canola oil)
  • 1/4 cup rice wine vinegar

Instructions
 

  • Prepare the dressing by combining all of the ingredients.
  • Cook pasta according to package directions. Rinse and drain pasta and add to a large bowl.
  • Toss the cooked noodles in half of the teriyaki sauce and refrigerate until cooled.
  • Season chicken breasts with salt and pepper and grill until cooked through. Use two forks to shred the chicken.
  • Combine the spinach, cooked chicken, peanuts, dried cranberries, sliced water chestnuts, mandarin oranges, and chopped onion in a large salad bowl. 
  • Add the pasta to the bowl, along with desired amount of remaining dressing, and toss to combine.

Notes

*Nutrition facts do not include dressing. 
**For the dressing, my favorite teriyaki sauce is "Yoshida's" brand, but any good quality, thicker style teriyaki sauce works best.

Nutrition

Calories: 416kcalCarbohydrates: 55gProtein: 31gFat: 11gSaturated Fat: 2gCholesterol: 58mgSodium: 186mgPotassium: 1135mgFiber: 10gSugar: 18gVitamin A: 8959IUVitamin C: 44mgCalcium: 139mgIron: 5mg

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I first shared this recipe May 2013. Updated July 2020 with new photos.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    This was an Excellent dish. Didn’t change anything but, instead of peanuts, we used cashews. Mmm Mmm Good!
    I live with my 2 older sisters, 70 & 60 respectively, I’m the baby at 59. 😉 They both loved it & even the next day, it was scrumptious.

  2. I live alone if I cut the recipes in half, will it affect the flavor? If you have any recipes for single servings I would appreciate it. Thank you.

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