Spinach Pasta Salad

image from here

Here's a fabulous recipe that was served
at our Stake RS Conference last week. 

Spinach Pasta Salad 

Sauce:
1 c. oil
3/4 c. red wine vinegar
3/4 c. Teriyaki Baste and Glaze
6 T. sugar

Mix together until sugar dissolves (can add a bit of salt and pepper).

Cook one pound bow-tie pasta al dente. Marinate the noodles in the sauce overnight. Put in gallon-sized ziplock bag and turn over numerous times.

When ready to serve, add the following ingredients to the marinated noodles, sirring thoroughly to coat all ingredients:

4 chicken breasts, cooked and diced
2-4 green onions, chopped
3/4 c. chopped yellow, red and orange peppers
1 c. craisins
1 c. cherry tomatoes, cut in half
1 c. slivered almonds
1 lb. baby spinach (I use organic pre-washed spinach)

serves 9-10 for main dish or 20 for a side.

by Karen, Barbara's daughter