Asian Pasta Salad Recipe
This Asian Pasta Salad is my go-to for a quick, flavor-packed meal that always impresses. I love how the nutty sesame oil and tangy rice vinegar cling to every bow tie noodle, making each bite a perfect balance of savory and sweet. After testing this recipe multiple times, I found that letting the salad rest for 10 minutes before serving deeply infuses the flavors, resulting in a truly satisfying dish.
PrintAsian Pasta Salad
Ingredients
Scale
- 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
- 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.
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