Teriyaki Pasta Salad

This recipe was given to me years ago from a good friend Eden Bennett. Eden makes wonderful salads, is a talented decorator and great mom. I modified the recipe a bit- I always use tomatoes, carrots and cucumber for vegetables, but substitute other fresh veggies as they are available in the summer. I used to marinate the chicken in the teriyaki sauce, but found I like it better when marinated in plain Soy Sauce and sugar. I think it's because it gives the chicken a really dark coating, and when you cut into the chicken (slice against the grain) it reveals a pretty outer dark color, and a white inside. Weird, I know. The teriyaki sauce is now available at Costco! Most teriyaki is ok to use without diluting, but this brand is extra concentrated. I have used other brands when in a pinch. If you have to substitute when making the dressing- just add less oil and leave the water out. Lots of toasted sesame seeds give the salad a beautiful look and taste. I have found toasted sesame seeds in Asian Markets for a lot less dinero than regular grocery stores. Aren't you amazed at my bilingual abilities?

Teriyaki Pasta Salad

printable recipe

2 to 4 chicken breast halves, boneless & skinless
1 cup soy sauce
1/4 cup sugar, optional
1 – 1 lb box of pasta – any shape: Gemelli, Rotelle, Bowtie
1 large head red or green leaf lettuce ( I like red)
4 medium sized carrots, matchstick pieces, or 1 bag pre-cut matchstick carrots
3-4 cups tomatoes, chopped or grape tomatoes
1 cucumber or zucchini seeded and chopped
1/2 bunch green onion chopped (optional)
1/2 lb snow peas, cut into thin slices (optional)
Toasted sesame seeds
1/3 cup *Very Very Teriyaki Sauce (made by “Soy Vay”)
¼-1/2 cup canola, vegetable or olive oil ( I like canola best)
1-2 Tablespoons water

Chicken and marinade: Marinate the chicken for at least ½ hour in soy sauce and sugar. I like to use a gallon size Ziplock bag. Discard sauce after marinating. After marinating, cook under broiler for about 8-10 minutes, depending on the thickness of the chicken breast. When cooled, slice chicken into thin strips.

Pasta: Cook Pasta, drain. Place Pasta in bowl. Pour about 1/4 cup of the sauce directly on to the pasta. Toss.

Veggies: Tear the lettuce into bite sized pieces. Place in large bowl. Add remaining vegetables. Shake a lot of fresh ground pepper, (not the wimpy kind) all over the veggies .

Dressing: Shake the Very Very Teriyaki really well. Mix about 1/3 cup of sauce with the oil. Whisk together, taste once the oil, water and teriyaki sauce are mixed together.

Assembly: Toss all of the Pasta, vegetables, and chicken together in a large bowl. Mix the dressing a little at a time into the salad, generously sprinkle with sesame seeds and more pepper.

Tip:

-This is a great salad for luncheons. It can be made with or without the chicken, if you are on a budget. If you are making the salad and it will not be eaten right away, I suggest using Romaine lettuce instead of leaf.

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