Asian Pasta Salad combines pasta with fresh vegetables, shredded chicken, and sweet mandarins. It’s tossed in a tasty sesame-soy dressing that adds a nice flavor. This salad is easy to make and perfect for lunch, dinner, or a quick meal anytime.
Why We Love This Asian Pasta Salad Recipe
You’ll quickly discover why this salad stands out from the rest. It combines familiar pantry staples with fresh, wholesome ingredients for a meal that feels both comforting and exotic. The tender rotini pasta offers the perfect base, while the mix of spinach, shredded chicken, and crisp veggies keeps every bite interesting. The burst of sweet mandarins adds a delightful contrast, and the homemade sesame-soy dressing ties everything together with a rich, tangy flavor that makes this salad truly unforgettable. Plus, it’s easy to customize based on what you have on hand, making it a versatile choice for any occasion.
Ingredients for Asian Pasta Salad
- 1 (16-ounce) package rotini pasta or Fusilli Bucati pasta
- 4 ½ cups coarsely chopped baby spinach (optional)
- 1 ½ cups shredded cooked chicken
- ½ cup chopped red bell pepper
- 1 (15-ounce) can mandarin oranges, well-drained
- ½ cup shredded carrots
- ⅓ cup thinly sliced green onions
- ⅓ cup chopped cilantro
- ⅓ cup sliced almonds (toasted if preferred)
For the dressing:
- ½ cup vegetable oil
- ⅓ cup soy sauce
- ⅓ cup rice vinegar
- 1 teaspoon toasted sesame oil
- 3 tablespoons sugar
- ½ teaspoon ground ginger
- ¼ teaspoon pepper
- 2 tablespoons toasted sesame seeds
How to Make Asian Pasta Salad
Start by preparing the dressing. Combine all the dressing ingredients in a jar, seal it tightly, and shake vigorously until everything is fully blended. This easy step sets the stage for the salad’s signature flavor.
Next, bring a large pot of water to a boil—about 12 cups works well. Add a tablespoon of salt for seasoning, then toss in the pasta. Cook according to the package instructions until the pasta reaches a perfect al dente texture. Once cooked, drain the pasta and rinse it under cold water for about 20 seconds to stop the cooking process. Shake off any excess water and transfer the pasta to a large mixing bowl.
Shake the dressing once again, then pour roughly one-third of it over the pasta. Toss well so each piece is lightly coated. Pop the bowl into the fridge to cool the pasta thoroughly.
When the pasta is chilled, add the chopped spinach, shredded chicken, diced red bell pepper, drained mandarins, shredded carrots, green onions, and cilantro. Gently fold everything together to keep the delicate ingredients intact. Taste and add more dressing as needed, but add it gradually since the pasta absorbs the dressing as it rests. Finally, sprinkle the toasted almonds on top for a delightful crunch.
How to Serve Asian Pasta Salad
Serve this salad chilled, making it an ideal dish for warm weather or a light meal anytime. It pairs wonderfully with grilled chicken or fish if you want to bulk up the meal. You can also enjoy it as a standalone lunch or a colorful side at your next gathering.
If you’re meal prepping, consider storing the spinach separately to keep it crisp, adding it just before eating. This salad also travels well, so pack it for work or picnics, making your meals exciting and nutritious even on the go.
Expert Tips for Perfect Asian Pasta Salad
To get the best results, keep a few tips in mind. When cooking your pasta, be sure not to overcook it; you want a slight firmness to balance the fresh ingredients. Rinsing the pasta under cold water helps cool it quickly and stops further cooking.
If you’re toasting the almonds, watch them closely—they can burn fast. A dry pan over medium heat and constant stirring will give you perfectly golden almonds that add a lovely texture.
Feel free to tweak the dressing to your taste. If you prefer it less sweet, reduce the sugar; if you like it tangier, add a splash more rice vinegar. The dressing can be made in advance and stored in the fridge, so you’re ready to whip up this salad anytime.
How to Store Asian Pasta Salad
This salad is best enjoyed fresh on the day it’s made. If you need to store leftovers, keep the salad and dressing separate in airtight containers. This prevents the pasta and veggies from becoming soggy.
Keep any spinach or delicate greens separate and add them only when ready to serve. Stored this way, the salad will stay fresh and crisp for up to three days in the refrigerator.
Variation of Asian Pasta Salad
You can easily customize this salad to fit your preferences. Swap the shredded chicken for cooked shrimp or tofu for a vegetarian twist. Adding sliced cucumbers or snap peas gives an extra crunch, while a sprinkle of crushed red pepper flakes adds heat for those who like it spicy.
For a nut-free version, leave out the almonds and consider adding sunflower seeds or pumpkin seeds instead. You might also try different herbs like fresh basil or mint to bring a new layer of flavor.
If you want to make it gluten-free, use rice pasta or a chickpea-based pasta alternative. The dressing is naturally gluten-free if you use tamari instead of soy sauce.
Frequently Asked Questions About Asian Pasta Salad
What kind of pasta works best in this salad?
Rotini or Fusilli Bucati pasta works perfectly because their twists hold the dressing and ingredients well.
Can I prepare this salad ahead of time?
Yes! Just keep the spinach and dressing separate until serving to maintain freshness.
How long does Asian Pasta Salad last in the fridge?
Stored properly, it keeps well for up to three days but tastes best fresh.
Can I make it vegetarian?
Absolutely! Simply swap chicken for tofu or extra veggies.
Is the dressing easy to make?
Yes, it’s a simple mix of pantry staples shaken together—no cooking required.
Asian Pasta Salad
Ingredients
- 1 16-ounce package rotini pasta or Fusilli Bucati pasta
- 4 ½ cups coarsely chopped baby spinach (optional)
- 1 ½ cups shredded cooked chicken
- ½ cup chopped red bell pepper
- 1 15-ounce can mandarin oranges (well-drained)
- ½ cup shredded carrots
- ⅓ cup thinly sliced green onions
- ⅓ cup chopped cilantro
- ⅓ cup sliced almonds (toasted if preferred)
- ½ cup vegetable oil
- ⅓ cup soy sauce
- ⅓ cup rice vinegar
- 1 teaspoon toasted sesame oil
- 3 tablespoons sugar
- ½ teaspoon ground ginger
- ¼ teaspoon pepper
- 2 tablespoons toasted sesame seeds
Instructions
- Combine all dressing ingredients in a jar, seal tightly, and shake until blended.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Transfer pasta to a large mixing bowl. Pour about one-third of the dressing over the pasta and toss to coat. Chill in the fridge.
- Once chilled, add spinach, shredded chicken, red bell pepper, mandarins, shredded carrots, green onions, and cilantro. Gently fold to combine.
- Sprinkle toasted almonds on top before serving.
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