Asparagus, Spinach, Pasta, & Cashew Salad with Nakano Rice Vinegar

My family loves this salad in the summer time.  It is super easy to make and tastes great.  My favorite part is the cashews on top.  I love that extra crunch!  You can serve it alone or with a fruit salad.  Here is the skivvy! 

First you need to make the dressing.  This can be made a few hours ahead of time or even the day before.

Dressing

1/2 cup olive oil

1 cup sliced gr. onions

6 TBSP Nakano Rice Vinegar

2 TBSP soy sauce

1 tsp sesame oil

Combine all the dressing ingredients in a blender or food processor and puree until smooth.  Chill.

Next- cook the pasta according to the box directions (1 lb bow tie pasta) Drain and rinse pasta.  Add 1 TBSP olive oil & stir- Let cool.

Blanche- asparagus for 3 minutes- slice into 1 inch pieces

Pour- dressing over pasta.  Add asparagus, 1 cup of cherry tomatoes- halved, 6 oz baby spinach, 1 1/2 lbs cooked and diced chicken, and 1 cup cashews.  Toss & Serve.  Simple. Easy. Delicious.

 

I received a bottle of Nakano Rice vinegar for review, purposes, all opinions are my own.