This Asian Pasta Salad is loaded with tender chicken, crisp vegetables, and bow tie pasta, all tossed in an irresistible sesame-soy dressing. It’s an easy make-ahead recipe that’s perfect for potlucks, barbecues, meal prep, or a light lunch.
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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.
A Note From My Kitchen
This Asian Pasta Salad is simple, light, and versatile. It’s been a summer menu staple in my house for so long that I can’t even remember when I first started making it.
I knew it was a keeper as soon as I started serving it to family and friends. There’s something about the crunchy vegetables and sweet-savory sesame-soy dressing that has everyone going back for seconds. Whether I’m taking it to a potluck, serving it alongside Grilled Chicken Thighs or Classic Beef Burgers, or enjoying the leftovers for lunch, it’s a recipe I can always count on.
Table of Contents
Ingredient Notes
- Bow tie pasta: Also called farfalle, this shape holds the sesame-soy dressing beautifully. Cook it just until al dente so it keeps its texture after it’s tossed with the dressing.
- Cooked chicken: Rotisserie chicken is my favorite shortcut for this recipe, but any cooked chicken breast or thighs will work.
- Shredded carrots: A bag of pre-shredded carrots is a great time-saver, but freshly shredded carrots have a slightly softer texture and blend into the salad a bit better.
- Seasoned rice vinegar: Be sure to use seasoned rice vinegar, which is slightly sweet and milder than regular rice vinegar. It adds the perfect balance of tangy flavor to the dressing.
- Toasted sesame oil: A small amount of toasted sesame oil gives the dressing its signature nutty, Asian-inspired flavor.
- Toasted sesame seeds: Toasting the sesame seeds deepens their flavor and adds a subtle crunch. If your sesame seeds aren’t already toasted, see the tips below for an easy way to toast them at home.
- Slivered almonds: They add another layer of crunch that pairs perfectly with the crisp vegetables and tender pasta.
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How to Make Asian Pasta Salad
- Cook the pasta. Cook the bow tie pasta until al dente. Drain, rinse with cold water, and let it cool completely.
- Make the dressing. Whisk or shake together the vegetable oil, toasted sesame oil, seasoned rice vinegar, soy sauce, brown sugar, and toasted sesame seeds until well combined.
- Assemble the salad. Add the cooled pasta, chicken, carrots, red bell pepper, green onions, cilantro, and almonds to a large serving bowl.
- Dress and serve. Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately or refrigerate for 1 to 2 hours to allow the flavors to meld before serving.
Valerie’s Tips
Toast the sesame seeds: If your sesame seeds aren’t already toasted, place them in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until lightly golden and fragrant. You can also spread them on an ungreased baking sheet and bake at 350 degrees F for 5 to 6 minutes. Watch them closely because they can burn quickly.
For the best texture: Assemble the salad no more than 1 to 2 hours before serving. For maximum crunch, wait to add the slivered almonds until just before serving.
Make ahead: Cook the pasta a day in advance, toss it with a little vegetable oil to prevent sticking, and refrigerate it in an airtight container or zip-top bag. Assemble the salad no more than an hour or two before serving for the best result and reserve the nuts to add just before serving.
Storage Tips
Store leftover Asian Pasta Salad in an airtight container in the refrigerator for up to 3 to 4 days. Give it a good stir before serving, and if it seems a little dry after chilling, add a splash of seasoned rice vinegar or a drizzle of vegetable oil to freshen it up.
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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
- Add the dressing ingredients to a jar or bowl with tight fitting lid. Shake well and set aside.
- Boil the bow tie pasta in salted water for 10 minutes or about one minute shy of the package directions. Pour the 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.
- Add the remaining salad ingredients and mix well to combine. Give the dressing a good shake, pour it over the salad, and toss to distribute it throughout. Serve immediately or cover and refrigerate until ready to serve (see notes below).
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.
Like this? Please rate & comment below!
I was just wondering if anyone has made this in advance and served it cold? It sounds absolutely delicious; but I need to have a salad made a day in advance so I was just wondering if this would work?
Hi Michelle. The salad should be served cold. Take a look at the Notes section of the recipe card for the complete make-ahead directions.
Thanks so much for replying. I was under the assumption that this was a ‘warm’ salad. I’m glad I asked.
Is there a different type of oil that can be used? Asking for allergies to sesame
Hi Becca. Sesame oil adds quite a bit of unique flavor that I’m not sure you can replicate with another ingredient. But, if there is an allergy, I would just recommend omitting it.
Is it ok to use olive oil or avocado oil in the dressing?
I wouldn’t recommend it. Seasoned rice vinegar has a much lighter quality and unique flavor that really works in this recipe.
Made it for dinner and it was delicious
If I leave out chicken do i need to change amount of dressing
I’d keep everything the same.
Made this pasta salad today! Was very flavorful! My husband couldn’t get enough of Will add some edamame next go around. It’s a keeper!!!!
Made this and absolutely loved it. I made extra dressing just to throw on a salad the next day.
How long do you think I could keep the dressing in the refrigerator? I would love to add it to my daily lunch salads.
Excellent salad! Love the dressing too! Add wonton strips for more crunch but be sure to add those as you pick up your fork so they don’t lose their crispness.
What kind of parsley do I use Italian or Chinese?
There is no parsley in the ingredient list, Lena. You want cilantro for this.
We don’t care for cilantro. Would parsley be a good substitute.
You can definitely add a little parsley and omit the cilantro.
Used the dressing on a salad with chicken! Was so good!
My entire family loved this! I forgot to add the slivered almonds at the end so I’ll just have to make it again soon!
This was so easy and super delicious! Thank you for the great recipe. It was the perfect light meal for a summer evening outside. This will become a summer staple for us. I omitted the red pepper and almonds/peanuts, but added edamame. This was a true crowd pleaser!
Love this with edamame! Thanks, Meaghan. 🙂