Teriyaki Chicken Pasta Salad is a fun twist to traditional pasta salad. Chunks of chicken, bell peppers, spinach, broccoli, snap peas, mandarin oranges, and pineapple tidbits covered in an easy and homemade teriyaki dressing. This is one salad that no one will forget.
I honestly did not even know that teriyaki chicken pasta salad was a thing?! Like who knew that you could make this amazingly addicting & delicious dressing from teriyaki sauce, seasonings, and oil and then pair it with a bunch of fresh veggies and fruit.
All I know is that I have been missing out on teriyaki chicken pasta salad my whole life.
The tender pasta combined with all the textures of the veggies and fruit; bell pepper, spinach, broccoli, snap peas, pine nuts, mandarin oranges, and pineapple tidbits.
But the best part ……. is that homemade teriyaki salad dressing. Oh you guys, it is good. It may look like a lot of ingredients but it comes together quickly and is worth the effort of finding all those seasonings and ingredients.
I don’t have a pantry so whenever I need to find seasonings for a recipe it’s always so exciting. I end up with half of the cupboard falling onto the counter because once one little seasoning jar falls, its like a domino effect and they all come crashing down, haha 🙂
But for this dressing it’s worth it. Mess and all!
How to make Teriyaki Chicken Pasta Salad
- In a jar (like a Mason jar) or a bowl, mix together all the teriyaki dressing ingredients. Shake well or whisk together well if using a bowl. I love to add all the ingredients into a Mason jar and then shake it well and that’s it! Place the dressing in the fridge while you prepare the rest of the salad and chop the veggies.
- Cook the pasta according to directions on the box. Rinse the cooked pasta under cold water and drain it really well. I even take a paper towel and blot the pasta to make sure it’s really dry.
- Add the pasta to a large mixing bowl and add the remaining salad ingredients too. Mix well.
- Get the dressing out of the fridge and pour over the pasta salad. Stir together well to make sure everything is coated.
- Serve right away or let it refrigerate for several hours before serving. I prefer to refrigerate it before serving because the spinach gets softer and the pasta soaks up all that delicious dressing.
Tips for making Teriyaki Chicken Pasta Salad
- Make sure that when you drain the pineapple tidbits that you SAVE THE JUICE. You need that pineapple juice for the teriyaki salad dressing.
- For an added boost of flavor, or to liven up the pasta the next day, add a little bit of the Kraft Asian Toasted Sesame salad dressing. Same flavors and totally delicious.
- You can find snap peas in the produce section of the grocery store. My store sells a bag of sugar snap peas that I buy.
- If you don’t like a certain ingredient then just leave it out or replace it with something else.
- Pine nuts can get quite expensive so if you would rather you can use Cashews or just leave them out all together.
- I like to chop the stems off the spinach leaves before chopping up the spinach.
- Use leftover chicken for this salad, use rotisserie chicken, or grill a piece of chicken and use that.
Teriyaki Chicken Pasta Salad
- 1 box (16 oz) bowtie pasta
- 1 bag (6 oz) baby spinach, chopped small
- 2 cups cooked, chopped chicken
- 1 cup chopped broccoli
- 1 cup chopped sugar snap peas (ends cut off)
- 1 red bell pepper, finely chopped
- 1 yellow bell pepper, finely chopped
- 1/2 cup pine nuts
- 1 can (11 oz) madarin oranges, drained well
- 1 can (8 oz) pineapple tidbits, drained but RESERVE the juice
Pineapple Teriyaki Dressing
- 1/2 cup canola oil
- 1/3 cup thick teriyaki sauce
- 1/3 cup rice wine vinegar
- reserved pineapple juice (about 1/4 cup)
- 1-2 tablespoons granulated sugar
- 1 tablespoon reduced sodium soy sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Combine all dressing ingredients in a jar or a bowl, and shake to mix well (or whisk together to mix if using a bowl). Put it in the fridge while you prepare the salad.
- Cook pasta according to package directions. Rinse in cold water and drain well (I like to even take a paper towel and blot the pasta to make sure it's really dry).
- Add cooled, drained pasta to a large mixing bowl along with all the other salad ingredients. Mix together. Pour dressing over the salad and mix well.
- Salad can be served right away or let it refrigerate for several hours before serving. I prefer to refrigerate because it softens up the spinach a bit and the flavors get infused to the pasta.
- ** TIP - I love to add some of the Kraft salad dressing 'Asian Toasted Sesame' to the salad for an added boost of flavor. Pasta salad tends to dry out a bit once refrigerated, I always add a little of that salad dressing to moisten it back up and bring it back to life. You don't need to do this, it's just a fun tip that I wanted to share **
Save this recipe for later and PIN IT to PINTEREST