Asian Pasta Salad

4.97 from 60 votes

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.

Prep Time20

Cook Time10

Total Time30

Course: Salad, Side Dish

Cuisine: American, Asian

Servings: servings

Calories: 326kcal

Author: Valerie Brunmeier

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

Make-Ahead Instructions: If you'd like to get some of the prep out of the way you can boil the pasta the day before. Rinse it well with cold water, drain it completely, and then toss it with a teaspoon or two of vegetable oil to prevent it from sticking. Transfer the cooked pasta to a gallon size plastic storage bag and refrigerate overnight. Assemble the salad no more than an hour or two before serving for the best result and reserve nuts to add just before serving.

Storage: 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.

Nutrition