Pasta salad is a summertime staple. We love the store-bought Japanese salad dressing we used to coat the noodles. Look for it in the Asian section of your grocery store or try our homemade version.
Homemade Japanese Dressing
Whisk 3 tbsp (45 mL) rice vinegar with 1/2 cup (125 mL) vegetable oil, 2 tbsp (30 mL) soy sauce, 1 tbsp (15 mL) apple juice, 1 tsp (5 mL) sesame oil and 2 tsp (10 mL) garlic powder. Add generous pinches of ground ginger, salt and pepper.
Prepare salad up to the point of adding spinach. Cover and refrigerate overnight. Taste, then add more dressing, if needed, for flavour or moisture. Toss with spinach, oil and chili flakes.