Spinach and Pasta Salad

I got this recipe from Pampered chef. It is a wonderful light salad, even the kids ate it! The dressing tastes better if made ahead and allowed to "meld" the flavors.

• Ready In: 30 mins
• Serves: 12

Ingredients

• Dressing

• 1  teaspoon  finely chopped peeled gingerroot
• 1  clove garlic, minced
• 1⁄2 cup rice vinegar or 1⁄2 cup white wine vinegar
• 1⁄4 cup  orange juice
• 1⁄4 cup  vegetable oil
• 1  teaspoon  sesame oil
• 1 (1 1/4ounce) envelope  Lipton Recipe Secrets onion soup mix
• 2  teaspoons sugar

• Salad

• 8  ounces  uncooked bow tie pasta
• 1⁄2 cucumber, scored seeded,and sliced
• 1⁄2 cup  diced red bell pepper
• 1⁄2 cup  coarsely chopped red onion
• 1 (6 ounce) package  baby spinach leaves
• 1 (11 ounce) can mandarin orange segments, drained
• 2  cups  diced  cooked chicken
• 1⁄2 cup  sliced  almonds, toasted

Directions

1. For dressing finely chop gingeroot.
2. Whisk gingeroot, garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix and sugar.
3. Cover.
4. Refrigerate until ready to use.
5. For salad, cook pasta according to package directions drain and rinse under cold water.
6. Place pasta in large bowl.
7. Meanwhile score cucumber, remove seeds slice and cut slices in half.
8. Dice bell pepper, coarsley chop onion.
9. Add cucumber, bell pepper, onion, mandarin oranges, chicken and almonds to pasta.
10. Pour dressing over salad and toss.
11. Serve immediately.