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.
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 **
You can find teriyaki sauce by the soy sauce and other Asian sauces & ingredients in the grocery store. You want to make sure you buy a thick sauce NOT the thinner sauce (like soy sauce consistencey). Get a thick teriyaki sauce.