This Asian Pasta Salad has a satisfying crunchy texture and a completely addictive sesame-soy dressing that will have everyone coming back for seconds!
Has everyone had enough football food? And now with Valentine’s Day less than a week away, I thought it might be time to lighten things up just a bit before we dive into all the chocolate that will be showing up in our homes soon.
This pasta salad is simple, light and versatile and has been a summer menu staple in my house for so long that I can’t even remember when I first started making it. It’s a great dish to bring to a pot luck, serve as a side dish at a barbecue, or eat on it’s own as a light lunch.
I’m once again utilizing the handy dandy rotisserie chicken to make it super quick and easy to put together. But, it’s the dressing that sets it apart from other pasta salads and gives it that special Asian flavor.
The salad consists of cooked bow tie pasta, rotisserie chicken, shredded carrot, diced red bell pepper, sliced green onion, and cilantro.
The ingredients for the completely irresistible dressing include vegetable oil, sesame oil, seasoned rice vinegar, brown sugar, low sodium soy sauce, and lots of toasted sesame seeds. Just place all the dressing ingredients into a mason jar or other small container with a lid and…shake, shake, shake.
Pro Tip
To toast sesame seeds place them in a dry skillet over medium heat for several minutes, stirring frequently, or scatter them on an ungreased baking sheet and place them in a 350 degree oven for 5 to 6 minutes, or until lightly golden brown. Watch them close to avoid burning.
It’s the sesame oil that gives it that addictive flavor that makes me go back for seconds every time.
That, and the textural thing. So crunchy, so yummy!
For the best result, I recommend assembling the salad no more than an hour or two before serving. The slivered almonds should be reserved and added just before serving to assure they will have a nice, crunchy bite.
To save yourself some time you can cook the pasta the day before, toss it with a little vegetable oil to prevent it from sticking, and transfer it to a plastic storage bag so it will be ready to go the next day. Works like a charm.
Pretty and light but full of flavor. Leftovers will keep well in the refrigerator for several days, but it won’t last that long.
Enjoy!
Asian Pasta Salad
Ingredients
Sesame-Soy Dressing:
- ¼ cup vegetable oil
- 3 tablespoons seasoned rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 teaspoons low sodium soy sauce
- 2 tablespoons toasted sesame seeds
Pasta Salad:
- 12 ounces bow tie pasta, (about 4 cups)
- 2 cups chopped cooked chicken breast meat, or rotisserie chicken
- 1 cup shredded carrot
- ¾ cup roughly chopped cilantro
- ½ cup thinly sliced green onion
- ½ cup diced red bell pepper
- ½ cup slivered almonds or peanut pieces
Instructions
- Mix together dressing ingredients in a jar or bowl with tight fitting lid. Shake well and set aside.
- Boil bow tie pasta for 10 minutes or about one minute shy of the package directions. Pour cooked pasta into a colander and rinse with cold water to stop the cooking process and cool down the pasta. Drain well and transfer to a large bowl.
- Mix in remaining salad ingredients. Give dressing a good shake and pour over the salad. Mix well.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Do you salt the boiling water when you cook the pasta?
It’s a matter of preference, but yes, I usually do.
I took the tips from the comments and tripled the dressing and veggies. Good call! I had chili crunch oil on the side for those who like extra spice – which truly topped it off!
This was so delicious and so easy! I used more veggies than was called for, sauteed the vegetables briefly in some peanut oil, and added a bit of white pepper to give it a little kick. I will be making this many times, for sure!
I loved this recipe! I made it today for a girls lunch with my friends and everyone loved it. The dressing was so good that I’m going to make extra to keep in my fridge
What can you substitute for the cilantro. Cilantro and I aren’t compatible, tastes like soap to me.
You can sub parsley or just leave it out altogether.
Thanks for the increase recipe. I had to use the 3x and it was perfect for a side to our summer kickoff bbq with teriyaki chicken.
! I used banza pasta and doubled the dressing. Omitted bell pepper. A summer favorite!
I love this recipe so much. However, I think I have made some improvements. I triple the dressing and double the amount of vegetables plus add red onion and and edamame to the salad to make it a little lighter.
Delicious and easy dressing, will use again!!
Can you substitute another healthier oil for the vegetable oil?
I recommend using a neutral oil so the flavor of the other ingredients are not affected.
I’ve made this recipe several times and it is always a hit. The dressing is delicious, and I love how easy this salad is to make. Even great the second day. I added shrimp which worked well.
This is the third time I am making this for my family! We just can’t get enough!❤️
There’s just something about that dressing! Thanks, Shelley. 🙂