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Chicken and Mandarin Orange Pasta Salad Recipe

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4.1 from 13 reviews

This refreshing and flavorful Pasta Salad features farfalle pasta tossed with cooked chicken, baby spinach, mandarin oranges, dried cranberries, green onions, parmesan cheese, and toasted slivered almonds. A zesty and creamy dressing made with olive oil, Greek yogurt, Dijon mustard, honey, and citrus zest and juice brightens the dish. Perfect for a quick, nutritious, and vibrant meal or side salad, ready in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salad Ingredients

  • 8 ounces farfalle pasta (white or whole wheat) (225 grams)
  • 2 cups cooked chicken, chopped (300 grams)
  • 2 ounces baby spinach leaves (100 grams)
  • 1 11-ounce can mandarin oranges, drained
  • 1/2 cup dried cranberries (60 grams)
  • 2 green onions, chopped
  • 1/3 cup freshly grated parmesan cheese (30 grams)
  • 1/3 cup slivered almonds, toasted (30 grams)

Dressing Ingredients

  • 2 Tablespoons olive oil
  • 2 Tablespoons plain Greek yogurt (or mayonnaise)
  • 2 teaspoons Dijon mustard
  • 3 Tablespoons honey
  • Zest from 1 orange and 1 lemon
  • Juice from 1/2 an orange and 1/2 a lemon
  • ½ teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Prepare the dressing: In a bowl, combine olive oil, Greek yogurt, Dijon mustard, honey, zest from orange and lemon, juice from half an orange and lemon, fine sea salt, and freshly ground black pepper. Whisk thoroughly until the dressing is smooth and well emulsified. Cover and refrigerate until ready to use.
  2. Cook the pasta: Cook the farfalle pasta according to the package directions until al dente. Once cooked, drain the pasta and immediately rinse under cold water to stop the cooking process and cool it down for the salad.
  3. Assemble the salad: In a large mixing bowl, add the cooked pasta and pour 1/4 cup of the prepared dressing over it. Toss well to evenly coat the pasta. Then add the chopped cooked chicken, baby spinach, drained mandarin oranges, dried cranberries, chopped green onions, grated parmesan cheese, and toasted slivered almonds. Gently toss all ingredients to combine thoroughly.
  4. Finish and serve: Drizzle additional dressing over the top to taste — you may not need to use all of it depending on preference. Toss everything once more to combine evenly. Serve the pasta salad immediately for best flavor and freshness.

Notes

  • To toast slivered almonds, heat them in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant.
  • For a vegetarian option, omit the chicken or replace it with chickpeas or tofu cubes.
  • Using whole wheat pasta increases fiber content and adds a nutty flavor.
  • Leftovers can be refrigerated in an airtight container for up to 2 days but are best enjoyed fresh.
  • Adjust the amount of dressing according to your taste preference; you can keep extra dressing for another use.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/chicken-and-mandarin-orange-pasta-salad-recipe/