This salad is a delicious twist on traditional pasta salad, with the sweetness of mandarin oranges balancing the earthy spinach and the chewiness of pasta. The textures and flavors come together beautifully, making it both nutritious and irresistible. It’s also incredibly versatile—you can enjoy it as a side dish or turn it into a main course with a few simple additions. Plus, it’s perfect served cold, making it ideal for make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (such as bowtie, rotini, or penne) fresh baby spinach mandarin orange segments (canned or fresh) red onion, thinly sliced slivered almonds or chopped pecans feta or goat cheese (optional) dried cranberries (optional) poppy seed dressing or homemade vinaigrette salt pepper
Directions
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large mixing bowl, combine the cooked and cooled pasta with fresh spinach.
Add mandarin orange segments, red onion slices, and nuts.
If using, add crumbled feta or goat cheese and dried cranberries for extra flavor and texture.
Pour the poppy seed dressing over the salad and toss gently to combine.
Season with salt and pepper to taste.
Chill for at least 30 minutes before serving to let the flavors meld.
Toss again lightly before serving and garnish with additional cheese or nuts if desired.
Servings and timing
This recipe yields 6 servings. Prep time: 15 minutes Cook time (for pasta): 10 minutes Chill time: 30 minutes Total time: 55 minutes
Variations
Add protein: Include grilled chicken, shrimp, or chickpeas to make it a complete meal.
Use different greens: Try arugula, kale, or mixed greens instead of spinach.
Change the dressing: Swap poppy seed dressing for balsamic vinaigrette or a citrus-honey dressing.
Add more fruit: Include sliced strawberries, grapes, or apples for extra sweetness.
Make it vegan: Skip the cheese or use a plant-based alternative.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. This salad is best served cold and does not need reheating. If making ahead, keep the dressing separate and add it just before serving to preserve freshness and texture.
FAQs
Can I make this salad ahead of time?
Yes, you can make it a few hours in advance. For best results, store the dressing separately and mix before serving.
What pasta works best for this salad?
Short pasta shapes like bowtie, rotini, or penne work well because they hold the dressing and mix easily with other ingredients.
Can I use fresh mandarin oranges?
Yes, fresh mandarins or clementines work great. Just peel, segment, and remove any seeds.
Is it okay to use bottled dressing?
Absolutely. A high-quality store-bought poppy seed or vinaigrette dressing works well, but you can also make your own.
Can I make this salad gluten-free?
Yes, just use your favorite gluten-free pasta.
What nuts can I substitute for almonds?
Pecans, walnuts, or sunflower seeds are all great alternatives.
How do I keep the spinach from wilting?
Toss the salad with dressing just before serving to keep the spinach fresh and crisp.
Is this salad suitable for meal prep?
Yes, it’s great for meal prep. Just keep the dressing on the side until ready to eat.
Can I freeze this salad?
No, this salad is not freezer-friendly as the texture of the spinach and pasta will be compromised.
Conclusion
Mandarin Spinach Pasta Salad is a bright, flavorful, and satisfying dish that’s perfect for any occasion. With a refreshing mix of ingredients and a simple prep process, it’s a go-to recipe for warm weather meals, gatherings, or healthy lunches. Enjoy the balance of sweet mandarins, crisp greens, and hearty pasta in every bite.
Mandarin Spinach Pasta Salad is a vibrant, refreshing dish made with tender pasta, fresh spinach, sweet mandarin oranges, and a tangy poppy seed dressing. It’s a perfect balance of sweet and savory flavors, ideal for potlucks, picnics, or healthy lunches.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:55 minutes
Yield:6 servings
Category:Salad
Method:Mixing
Cuisine:American
Diet:Vegetarian
Ingredients
8 oz pasta (bowtie, rotini, or penne)
4 cups fresh baby spinach
1 can (11 oz) mandarin orange segments, drained
1/4 red onion, thinly sliced
1/4 cup slivered almonds or chopped pecans
1/4 cup crumbled feta or goat cheese (optional)
1/4 cup dried cranberries (optional)
1/3 cup poppy seed dressing or homemade vinaigrette
Salt, to taste
Black pepper, to taste
Instructions
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
In a large mixing bowl, combine the cooked and cooled pasta with fresh baby spinach.
Add mandarin orange segments, red onion slices, and nuts.
If using, add crumbled cheese and dried cranberries.
Pour the poppy seed dressing over the salad and toss gently to combine.
Season with salt and pepper to taste.
Chill for at least 30 minutes before serving to let the flavors meld.
Toss again lightly before serving and garnish with additional cheese or nuts if desired.
Notes
Add grilled chicken, shrimp, or chickpeas to make it a full meal.Use arugula or kale instead of spinach for a different green base.Store dressing separately if making ahead to keep the salad fresh.For a vegan version, skip the cheese or use plant-based cheese.Not freezer-friendly; enjoy fresh within 3 days.
