- 1 16 oz package Farfalle Pasta
- 1 can Mandarin orange segments drained
- 1 large red bell pepper diced
- 1/4 purple onion sliced thin
- 1 cucumber peeled, quartered and sliced
- 1 packaged baby spinach leaves about 2 cups, washed
- 1/4 C almond slivers toasted
- 1 tsp garlic minced
- 1 T fresh ginger minced
- 1/3 C of The Olive Bin's Orange Olive Oil
- 1/3 C of The Olive Bin's Honey Ginger White Balsamic Vinegar
- The Olive Bin's Sesame Olive oil, to drizzle
Mandarin Pasta Salad
Ingredients
Directions
Pasta Salad
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Boil Farfalle pasta according to package instructions and rinse with cool water. Place pasta in salad bowl and coat Farfalle with olive oil. Set aside.
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Add purple onion, red bell pepper, cucumber, mandarin orange segments and baby spinach and toss to mix.
Vinaigrette
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Place garlic and ginger in a small mixing bowl. Add balsamic vinegar and whisk together. Drizzle in 1/3 cup olive oil in a slow stream. Whisk until olive oil and balsamic vinegar are completely blended.
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Pour salad dressing over the pasta salad. Toss until coated! Drizzle with Roasted sesame oil to up the flavor! Top with toasted almond slivers and serve. Enjoy!
