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For the pasta:
Rotini Noodles – I love the shape and texture of these noodles but any similar sized noodle will work here.
Rotisserie Chicken – I love using a rotisserie chicken to save time and prep work! Some grocery stores even have pre shredded chicken in the deli section.
Broccoli Florets – About 2 cups of chopped up florets. You could use the pre chopped, in bag, version to also save some time.
Bell Pepper – Any color pepper will work here. Use what you have on hand.
Snow Peas – Be sure to trim these and cut them in half.
Shredded Carrots – The texture and color they add are amazing.
Oranges – Sliced mandarin oranges are the perfect bite sized pop of citrus flavor.
Cashews – Halved for an easier crunch. Don’t forget to reserve some for a garnish
Green Onions – Roughly chopped. Chop enough of the onions to also use for a garnish.
For the Dresing:
Olive Oil – For the base of the dressing – avocado oil will also get the job done.
Soy Sauce – I like to use low sodium to control the level of salt overall, but feel free to use whichever you prefer. Coconut aminos and tarami are good substitutes.
Rice Vinegar – This brings an amazing slightly sweet, slightly tart flavor to the mix.
Sesame Oil – For a bit of a nutty flavor.
Brown Sugar – To keep things just a tad sweet.
Garlic – Start with 2 cloves and add more if you like extra flavor.
Sriracha – I find that the amount used here doesn’t make the dressing spicy, it just adds some depth to the flavor. You can however, add more to give the dressing some heat!
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