Mandarin Pasta Salad Recipe
Mandarin Pasta Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I developed this recipe when I was asked to bring a salad to a birthday party for my husband's grandfather. Guests raved about my creative dish! —Kathleen Dougherty, Williamsville, Illinois
MAKES:
20-25 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
20-25 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 package (1 pound) angel hair pasta or thin spaghetti, broken into thirds
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1-1/2 teaspoons seasoned salt
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cans (11 ounces each) mandarin oranges
  • 1 package (6 ounces) frozen snow peas, thawed and drained
  • 2 cups sliced fresh mushrooms
  • 2 cups shredded carrots
  • 2 bunches green onions, sliced
  • DRESSING:
  • 2/3 cup canola oil
  • 1/2 cup white wine vinegar
  • 3 tablespoons soy sauce
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 3 tablespoons sesame seeds, toasted

Directions

Cook pasta according to package directions. Drain and rinse with cold water; set aside. In a large skillet, saute chicken and garlic in butter until chicken is no longer pink; sprinkle with seasoned salt. Remove with a slotted spoon; set aside.
In the same skillet, saute water chestnuts for 2-3 minutes. Drain oranges, reserve 1/2 cup juice. In a large serving bowl, combine oranges, pasta, chicken, water chestnuts, peas, mushrooms, carrots and onions.
In a jar with a tight-fitting lid, combine the oil, vinegar, soy sauce, garlic, sugar, honey, ginger and reserved mandarin orange juice; shake well. Pour over pasta mixture and toss. Sprinkle with sesame seeds. Refrigerate until serving. Yield: 20-25 servings.
Originally published as Mandarin Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p233

Nutritional Facts

1 cup: 183 calories, 8g fat (2g saturated fat), 12mg cholesterol, 233mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 7g protein.

  • 1 package (1 pound) angel hair pasta or thin spaghetti, broken into thirds
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1-1/2 teaspoons seasoned salt
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cans (11 ounces each) mandarin oranges
  • 1 package (6 ounces) frozen snow peas, thawed and drained
  • 2 cups sliced fresh mushrooms
  • 2 cups shredded carrots
  • 2 bunches green onions, sliced
  • DRESSING:
  • 2/3 cup canola oil
  • 1/2 cup white wine vinegar
  • 3 tablespoons soy sauce
  • 1 garlic clove, minced
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 1/2 teaspoon ground ginger
  • 3 tablespoons sesame seeds, toasted
  1. Cook pasta according to package directions. Drain and rinse with cold water; set aside. In a large skillet, saute chicken and garlic in butter until chicken is no longer pink; sprinkle with seasoned salt. Remove with a slotted spoon; set aside.
  2. In the same skillet, saute water chestnuts for 2-3 minutes. Drain oranges, reserve 1/2 cup juice. In a large serving bowl, combine oranges, pasta, chicken, water chestnuts, peas, mushrooms, carrots and onions.
  3. In a jar with a tight-fitting lid, combine the oil, vinegar, soy sauce, garlic, sugar, honey, ginger and reserved mandarin orange juice; shake well. Pour over pasta mixture and toss. Sprinkle with sesame seeds. Refrigerate until serving. Yield: 20-25 servings.
Originally published as Mandarin Pasta Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p233

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