Mandarin Orange and Spinach Pasta Salad {with Teriyaki Dressing}

I am so excited to share this recipe with you because it's just such a delicious twist on basic, traditional pasta salad. It may sound odd to have a pasta salad with sweet components, but I promise you that every single ingredient comes together so beautifully and cohesively. The dressing alone is so incredibly, insanely good and addictive. (I seriously cannot wait to try it brushed and glazed on grilled chicken.) Forget about ho-hum pasta salad. I believe that this recipe will really surprise you and become a favorite during these warm summer months.

I am sure that you could easily make this a more-complete meal by serving some grilled shrimp or chicken on top of the salad. But, I have been simply enjoying this as a light lunch all throughout the past week. It seems to keep well for several days in the fridge, so I've found myself munching on it quite a bit. I've made it twice now in the past two weeks. I just can't seem to get enough.

Once again - you'll flip over the dressing. It begins with a base of store-bought teriyaki sauce. (I prefer Kikkoman Teriyaki Baste & Glaze.) Vinegar, a little sugar, some neutral oil and a few spices are whisked in to make what becomes a killer sauce. It gets poured over and tossed with pasta, spinach, Mandarin orange slices and a few other perfectly-paired up ingredients. The result is a unique, healthful, fresh and vibrant pasta salad that I hope you'll really come to love.

Serves 4 - 5.

Chicken and Spinach Pasta Bake

 

It's been a bit of a frenzied week here in our house.  My daughter's fourteenth birthday party is this Saturday.  We have over thirty guests set to attend and I've been in my crazy party prep mode since the weekend.  (My poor children and husband know what I'm talking about ... don't ya, guys?)

 

I still have most of the shopping to do and a bit of housework yet to get done.  The always-present-the-week-before-a-major-party-event chore list has been posted on the fridge for several days ... color-coded according to each family member's respective day-to-day tasks for the week.  (I know ... my OCD really comes out in full force at times such as these!)  Since all of my children have their birthdays in the spring, we get ready for their parties and get much of our spring cleaning done all at the same time.  (It's a win-win for this mom!)

I'm taking a brief break, however, to share this wonderfully scrumptious recipe with you.  It's a very simple pasta bake that could be changed up to suit your tastes and to utilize what you have on hand.  Swap out the spinach for some blanched broccoli.  Add in some canned artichokes or fresh, chopped mushrooms.  Want to make it a little more healthful?  Use whole wheat pasta.

Yields 6 - 8 servings.

Olive Oil Fried Pizza Dough - Spinach and Pesto Style

 

My absolute favorite pizza can be found at Pizzeria Bianco in Phoenix, Arizona.  Their Rosa pizza - topped with red onion, Parmesan cheese, rosemary and locally-grown pistachios - is to die for.  (I know - it sounds crazy, but it is one amazing pizza.)  Pizzeria Bianco is so popular that the wait for a table can be up to four hours!  Yes, you read correctly - four hours.  Our son attended college in Phoenix, so we traveled there from our home in Michigan to visit him in 2011.  Having seen Pizzeria Bianco featured on a food and travel t.v. show, I knew I wanted to visit.  We had been fore-warned about the wait time and true to the rumors, we waited three and a half hours for a table.  Being a total foodie, the wait was worth it to me.  (To my kids - not so much.)  And, if I ever visit Phoenix again, I will be willing to wait it out once more ... next time, however, I'm sure it'll be alone while the hubby and kids stay back at the hotel.

 

 

Is there a pizza place you've visited at which you'd be willing to wait that long for a slice?  (Everyone I've talked to about my trip to Pizzeria Bianco thinks that I'm nuts to be okay with that long of a wait!)  But, here's a cool thing about PB ... they have a bar on their property in another little building so people can grab some drinks and hang out with friends at outside tables while you wait for your inside table .  (Music is piped over outdoor speakers and people even play cards while they wait.)  So, it can make for a fun evening with friends or family ... it's as much about the experience of the wait as it is the pizza.

When I make pizza at home, I like to do so on the outdoor grill.  But, during the colder months, I follow the method used in this recipe.  I buy pizza dough in the frozen section of my grocery store (some pizza joints will sell ya some dough) and I pan-"fry" the dough in a little olive oil on a cast iron skillet or griddle pan.  Once the first side is bubbly and fried, I flip it over and add the toppings.  Then, into the oven it goes to finish.

The result is a blistery, crisp exterior while the interior of the dough is chewy and pillowy.  And, it's pretty quick to throw together from start to finish.  I thaw my dough overnight in the fridge and allow it to rest on the counter for about an hour before using.  Just a few minutes on the stove top and a few minutes in the oven is all it takes after that!

I used a combination of basil pesto, baby spinach, tomatoes and mozzarella cheese today.  You can use any type of sauce or topping(s) you prefer.  Our favorite is simply tomato sauce, fresh mozzarella and torn basil.

Yields 2 pizzas {Each pizza serves 2 - 3 people}