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!
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. 🙂