Spinach Pasta Salad Allergy Friendly Style**

This salad looks delicious and is truly allergy friendly!! Thanks to Megan

Lavin (Allergy Mom Lifesaving Recipes)

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GLUTEN & DAIRY-FREE ASIAN PASTA & SPINACH SALAD

yield: 5 SERVINGS prep time: 15 MINUTES cook time: 10 MINUTES total time: 25 MINUTES

The best of both worlds–a spinach salad and a pasta salad, all drenched in an easy, Asian dressing. Sunflower seeds give a fabulous crunch, instead of nuts, as well as water chestnuts. A cool summer must-have, this Gluten & Dairy-free Asian Pasta & Spinach Salad is also free of: wheat, eggs, soy, peanuts and tree nuts, making this top-8-free and a very allergy-friendly recipe!No RatingsPRINT

INGREDIENTS

• SALAD:
• 5 oz spinach, roughly chopped or town (half of a 10 oz bag–save the rest for smoothies!)
• 8 oz. gluten-free pasta
• 1/2 cup salted sunflower seeds
• 2 small cans of sliced water chestnuts
• 2 chicken breasts, cooked and shredded (This is also great for leftover rotisserie!)
• DRESSING:
• 1/3 cup oil (I use canola)
• 1/3 cup sugar
• 1 tsp. salt
• 1/2 tsp pepper
• 3 Tablespoons gluten-free soy sauce
• 2 Tablespoon rice vinegar
• 1 Tablespoon jarred minced garlic
• 1 and 1/2 tsp. sesame seed oil

INSTRUCTIONS

1. In a large mixing bowl place the torn spinach, cooked and cooled pasta, sunflower seeds, drained water chestnuts and shredded chicken.
2. In a jar with a fitted lid (I use a mason jar) pour all of the ingredients for the dressing: cooking oil, sugar, salt, gluten-free soy sauce, garlic, rice vinegar and sesame seed oil. Place the lid on and shake vigorously. Immediately pour over the salad.
3. Toss well to coat. Serve immediately, or place in the fridge for several hours to chill before serving. Toss again before serving.