Asian Chicken Pasta Salad
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Summer is halfway over! I can’t believe it! However, there is still time to enjoy this Asian chicken pasta salad. It works great as a main dish or is perfect for a summer BBQ. It’s a nice change from the usual pasta salad.
The Asian chicken pasta salad is comprised of pasta, chicken, shredded carrot, cilantro, green onion, diced bell peppers, and optional almond slices or chopped peanuts. You can use any medium-sized pasta to make this. The recipe originally calls for bowtie pasta, but I used fusilli corti bucati. I thought is was a fun and different shape to use in this salad.
Ingredients to Make Asian Pasta Salad Recipe
- MEDIUM-SIZED PASTA (I USED FUSILLI CORTI BUCATI OR BOWTIE WORKS NICE)
- COOKED CHICKEN BREASTS
- SHREDDED CARROTS
- CILANTRO
- GREEN ONION
- RED BELL PEPPER
- SLICED ALMONDS OR CHOPPED PEANUTS (OPTIONAL)
- VEGETABLE OR CANOLA OIL
- BROWN SUGAR
- SEASONED RICE VINEGAR
- LOW SODIUM SOY SAUCE
- SESAME OIL
- TOASTED SESAME SEEDS
The recipe also uses cooked chicken cut into bite-sized pieces. Grilled chicken or rotisserie chicken are perfect options to use here. However, when I made it for this picture. I just used chicken I had cooked in my slow cooker.
Once you have all those salad ingredients ready, it’s time for the sesame soy dressing. This is what makes this salad taste so unique. This dressing is made with vegetable oil, rice vinegar, soy sauce, brown sugar, toasted sesame seeds, and sesame oil. If you don’t have sesame oil, you can just use another tablespoon of vegetable oil. However, that sesame oil is really what gives the dressing its amazing Asian flavor.
If you’re taking this to a BBQ, I recommend tossing the salad with only half the dressing beforehand. Then, toss it with the other half at serving time. Also, if you’re using nuts, don’t add those until serving time, either. You want those nuts to keep their crunch.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer. Rotini, bowtie, spaghetti, or even rice noodles work well for this salad.
Can I make this salad ahead of time?
Yes, you can prepare the salad ahead of time. Store the pasta and chicken mixture and the dressing separately in the refrigerator. Combine them just before serving to keep the salad fresh and the pasta from absorbing too much dressing.
How long can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day.
Can I use store-bought rotisserie chicken?
Yes, store-bought rotisserie chicken is an excellent time-saver and adds extra flavor to the salad. Simply shred or dice the chicken before adding it to the salad.
What can I substitute for sesame oil?
You can use light olive or vegetable oil if you don’t have sesame oil. However, sesame oil adds a unique nutty flavor that complements the Asian-inspired ingredients.
Can I add other vegetables to the salad?
Absolutely! Feel free to add other vegetables such as snap peas, edamame, cucumber, or shredded cabbage to enhance the texture and flavor.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Asian Lettuce Wraps
- Asian Beef Skewers
- Perfect Asian Grilled Chicken
- Easy Asian Chicken Salad Wraps
Asian Chicken Pasta Salad
Real Mom Kitchen
Equipment
Ingredients
- 12 oz medium sized pasta about 4 cups (I used fusilli corti bucati and bowtie is what the original recipe calls for)
- 2 cups cooked chicken chopped
- 1 cup shredded carrots
- ½ cup chopped cilantro
- ½ cup diced green onion
- ½ cup diced red bell pepper
- optional 1/2 cup slice almonds or chopped peanuts
- Salad Dressing
- ¼ cup vegetable or canola oil
- 2 Tbsp brown sugar
- 3 Tbsp seasoned rice vinegar
- 2 tsp low sodium soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds **see note
Instructions
- Cook pasta al dente according to package directions. Drain pasta and rinse with cold water. Once pasta is cooled and drained, add to a large bowl.
- Add in the chicken, carrots, cilantro, green onion, and bell pepper. Stir to combine.
- In a jar with a tight lid, add in the dressing ingredients. Seal and shake well to combine. Pour dressing over the salad and toss to combine. Sprinkle with optional nuts if desired and serve. If serving later, toss with half the dressing, the toss with the remaining dressing just before serving. Serves 8.
Notes
Nutrition
This recipe is adapted from Valerie’s Kitchen.
