"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mandarin Pasta Salad Recipe

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This recipe for Mandarin Pasta Salad, by , is from The Sauvageau Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Schroeder
Added: Tuesday, March 31, 2009


1 tsp. finely chopped, peeled, fresh gingerrroot
1 garlic clove, pressed
1/3 c. rice vinegar or white wine vinegar
1/4 c. orange juice
1/4 c. vegetable oil
1 tsp. sesame oil
1envelope dry onion soup
2 tsp. sugar
8 oz. uncooked bow tie pasta
1/2 cucumber, scored, seeded and sliced
1/2 c. diced red bell pepper
1/2 c. coarsely chopped red onion
1 pkg. (6oz) fresh baby spinach leaves
1 can (11 oz) mandarin orange segments, drained
2 c. cooked chicken, diced
1/2 c. sliced almonds, toasted

FOR DRESSING: finely chop gingerroot. In a small bowl, whisk gingerroot, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar.

FOR SALAD: cook pasta according to package, drain and rinse under cold water. Place pasta in a large bowl. Add cucumber, pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve immediately.

Number Of Servings:
Number Of Servings:




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