Asian Pasta Salad
A refreshing pasta salad with fresh vegetables, shredded chicken, and a tasty sesame-soy dressing, ideal for lunch or dinner.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.